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Seafood Boil

A delicious recipe of mixed seafood like scallops, shrimp, snow crab legs and vegetables. You can use the seafood mentioned below or add some more of your own for a savoury explosion of seafood flavour.

Servings: 6-8

Prep time: 10 minutes

Cooking time: 17 minutes


3 lemons, cut into wedges

1/2 cup Old Bay Seasoning or similar mix of spices

8 cloves of garlic, diced

1 onion, finely diced

3 tablespoons butter

2 tablespoons parsley, finely chopped, keep aside for extra

1 lb Yukon gold potatoes, halved

4 corn on the cob cut into 3 inch pieces

1 cup of string beans

454 g Toppits Wild Caught Canadian Snow Crab Legs and Claws

300 g Toppits Scallops 40/60 ct

300 g Toppits Organic Black Tiger Shrimp or Black Tiger Shrimp, easy to peel

Salt and pepper to taste

Toasted bread slices, for dipping

2 Toppits Lobster Tails (optional)

200 g Toppits Seafood Medley (optional)


  1. Fill a large pot with 12 cups of water and bring to a boil. Add 2 wedges of lemon, garlic, onion, Old Bay seasoning, and parsley.

  2. Add the potatoes to the pot and cook for 8 minutes or until slightly soft. Add the corn and cook for 5 minutes. (If adding the lobster tails, add them here to cook for 4 minutes.) Add the shrimp and scallops and cook for 3 minutes. Add the snow crab legs and claws and cook for 1 minute. Taste for salt and pepper. Drain the seafood mixture from the pot, and reserve 2 cups of the broth. Place the seafood in a deep serving dish.

  3. Add the butter to the reserved broth that is warm to melt it. Pour the broth over the seafood mixture. Garnish with parsley, lemon wedges and toasted bread slices. Serve immediately.

Note: Since appliances vary, these are guidelines only. Seafood should be cooked thoroughly until an internal temperature of 165°F (74°C) is reached.


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