Low Country Boil Variations: Crab Legs, Oven, Sheet Pan and Foil Packets
The classic low country boil is shrimp, sausage, corn and potatoes boiled in a big pot outside. But there’s plenty of room to play. Here are the most popular variations, including how to add crab legs and how to make a boil without a giant pot.
Low Country Boil with Crab Legs
Crab legs are the most popular upgrade, and they’re easy to add because the crab legs sold frozen at most stores are already cooked. You’re just reheating them.
- When to add them: at the same time as the shrimp, at the very end.
- How long: about 4 to 6 minutes if thawed, 6 to 8 minutes straight from frozen, counting from when the water returns to a boil.
- Snow crab vs. king crab: snow crab clusters are cheaper and quicker to heat; king crab legs are thicker and need a couple more minutes.
- How much: if you add crab, cut back the shrimp a bit and plan on about ½ pound of crab legs per person.
Whole fresh blue crabs are a more traditional Lowcountry addition. Since they’re raw, they need longer, roughly 10 to 15 minutes, so add them with the sausage and corn.
Oven-Baked Low Country Boil
No outdoor burner? An oven version gives you the same flavors with less fuss, though without the big-pot party feel.
- Boil or microwave the potatoes until almost tender (they won’t fully cook in the oven otherwise).
- Toss the potatoes, sausage and corn with melted butter and seasoning in a large roasting pan.
- Roast at about 400°F for 15 to 20 minutes.
- Add the shrimp (and thawed crab legs, if using), toss with more butter and seasoning, and roast until the shrimp are pink, usually 6 to 10 minutes.
- Squeeze lemon over the top and serve straight from the pan.
Sheet Pan Low Country Boil
This is the weeknight version for 2 to 4 people. It works just like the oven method above, spread out on one or two sheet pans so everything roasts instead of steams. Cut the corn into smaller pieces so it cooks evenly, and don’t crowd the pan.
Foil Packet Low Country Boil (Grill or Campfire)
Foil packets are great for camping, tailgates or anytime you want individual portions with no cleanup.
- Precook the potatoes until almost tender.
- On a large sheet of heavy-duty foil, add a portion of potatoes, sausage, a piece of corn and shrimp.
- Top with butter, seasoning and a lemon slice, then seal the packet tightly.
- Grill over medium-high heat for about 12 to 15 minutes, until the shrimp are pink and opaque.
- Open carefully, since the steam is very hot.
Other Ways to Change It Up
- Different sausage: spicy andouille instead of kielbasa for more heat.
- More seafood: clams or mussels go in with the shrimp and are done when they open.
- Different potatoes: small Yukon Golds work well if you can’t find red potatoes.
- Spicier water: swap in a Cajun seasoning or add liquid crab boil (see our seasoning guide).
- Butter sauce: toss the finished boil with garlic butter and seasoning right before serving.
Frequently Asked Questions
Do I need to thaw crab legs before adding them?
No. Most frozen crab legs are precooked, so you can add them frozen and just give them a couple of extra minutes.
Is an oven low country boil as good as the real thing?
It’s different: roasting gives more browning and butter flavor, while boiling infuses everything with seasoning. Both are good; the boiled version is the traditional one.
