This easy seafood boil bake combines juicy shrimp, tender crab legs, and smoky andouille sausage, tossed in a creamy, buttery Cajun sauce. A bold and flavorful sheet pan dinner that's ready in under an hour!
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Craving that summer cookout vibe but not in the mood for a kitchen full of dishes? This easy crab and shrimp sheet pan dinner brings all the flavor of a seafood boil right from your oven.
Just add some cornbread and an easy green bean salad, and you’ve got a full-on feast for 2 to 4 people.
📖Why My Recipe Works
- This recipe is based on my popular Cajun seafood boil. Everything cooks together on a sheet pan (or a roasting pan!), so you get all the savory and spicy flavors to meld while keeping cleanup a breeze.
🧾Ingredient Notes
- Shrimp- Use large or jumbo fresh shrimp, peeled and deveined. Tail on or off, your choice! You can also substitute or add extra scallops.
- Crab- Snow crab or king crab legs will both work. Pre-cooked frozen crab is easiest to use. Just thaw before baking. You can also use lobster tails.
- Butter- Use unsalted butter to control the saltiness.
- Cajun Seasoning- Any store-bought seasoning will do, but if you really want to impress your taste buds, go with my homemade blend. You can substitute with Old Bay seasoning for a New England feel.
- Andouille Sausage- Use kielbasa or smoked sausage if you prefer less heat.
- Garlic- Use fresh garlic cloves, not garlic powder.
- White Wine- Use dry wine or beer. Non-alcoholic works too!
- Potatoes and Corn - Substitute red potatoes with Yukon gold or baby potatoes. Use fresh or frozen corn on the cob.
- White Onion- Yellow onion or shallots work just as well.
- Lemon- Adds a bright, fresh flavor.
⏲️How to Make Seafood Boil Bake
- Start by building the flavor base: Add butter, wine, Cajun seasoning, a bay leaf, and thin slices of lemon to a large roasting pan. Pop it in the oven as it preheats to let everything melt slowly and begin infusing.
- Once the butter has fully melted, give it a quick stir to mix the sauce together. Then, add potatoes, onions, garlic, and sausage slices. Cover with foil to soften the potatoes and keep the moisture in. Bake for 15 minutes or until the potatoes are BARELY fork tender, but not fully cooked.
- When it’s time to add the crab legs and corn, leave the pan uncovered to let them roast slightly. It also keeps the shells firm and the sweet corn crisp and tender.
- Shrimp goes in last because it cooks the quickest. Bake for 5 minutes, or until they’re opaque and slightly curled. Keep a close eye, and be careful not to overcook them.
🥗What to Serve with Cajun Baked Seafood
Serve this baked seafood dish with crusty garlic bread, classic coleslaw, garlic Parmesan rice, or a simple house salad to round out the meal.
👩🏻🍳 Expert Tips
- If you want to add a crisp texture to your seafood boil, switch the oven to broil for a couple of minutes at the end. This will give you a golden, slightly charred top.
- The sauce at the bottom of the pan is liquid gold! Transfer it to a small bowl or ramekin and serve it as a buttery dipping sauce.
More Seafood Recipes
🌡️Storing Leftovers
Store leftover seafood bake in an airtight container and refrigerate for 2-3 days. Reheat in an oven at 300°F, cover with foil, for about 10-15 minutes. Don't freeze.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Seafood Bake
This easy Cajun baked seafood recipe is loaded with juicy shrimp, sweet crab legs, and smoky sausage, all baked to perfection in under an hour. Rich, bold, and full of flavor, it's the perfect no-fuss one-pan meal for busy weeknights!
Servings: 4
Ingredients
- ⅓ cup butter unsalted
- 1 cup white wine or beer, NA is fine!
- 2 Tablespoons Cajun seasoning homemade preferred
- 1 bay leaf
- 1 lemon sliced
- 12 ounces small red potatoes cut in half (do not peel)
- 4 ounce andouille sausage sliced
- 6 cloves garlic smashed
- ½ large white onion peeled and chopped
- 2 ears corn shucked and cut in half
- 1 ½ pounds crab legs precooked
- 1 pound jumbo shrimp uncooked with shell and tail on
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Instructions
- Preheat the oven to 350 F degrees. Add the butter, wine, Cajun seasoning, bay leaf, and lemon to a large roasting pan. Place it in the oven while it is pre heating.⅓ cup butter, 1 cup white wine, 2 Tablespoons Cajun seasoning, 1 bay leaf, 1 lemon
- Once the oven is preheated, give the butter sauce a stir. Add the potatoes, sausage, onion and garlic. COVER and bake for 15 minutes.12 ounces small red potatoes, 4 ounce andouille sausage, ½ large white onion, 6 cloves garlic
- Once the potatoes are just fork tender, add the crab legs and corn. Cook UNCOVERED for 15 minutes.1 ½ pounds crab legs, 2 ears corn
- Add the shrimp. Bake for another 5 minutes, do not over cook.1 pound jumbo shrimp
- Pour the sauce from the bottom of the pan into small ramekins and serve them on the side as a butter dipping sauce with lemon and parsley.1 lemon
Notes
- This recipe can be made in a roasting pan or a large sheet pan.
- You can use old bay in place of my Cajun seasoning for a New England feel.
- If you aren't quite ready to eat, add the shrimp shut the oven door and turn off the oven. They will slowly cook from the residual heat.
Equipment
- Oven
Nutrition
Calories: 577kcal | Carbs: 20g | Protein: 54g | Fat: 26g | Fiber: 3g | Sugar: 2g
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