Recipe: Cajun Seafood Boil with Blue Swimmer Crab, Shrimp, and Corn

A bold, messy, glorious feast meant for sharing.

There’s something liberating about a seafood boil — no fancy plating, just heaps of crab, shrimp, and clams tossed in a spicy Cajun butter sauce, spread across the table for everyone to dig in. This Thai-market version keeps the Louisiana spirit but pairs perfectly with steamed jasmine rice. Sweet corn balances the heat, and every bite tastes of celebration.

Ingredients (available from Bangkok Freshlink)

Blue Swimmer Crab, cleaned and halved
Fresh Shrimp, shell-on
Fresh Clams or Mussels
Sweet Corn, cut into chunks
Garlic, minced
Butter
Olive Oil
Cajun Seasoning (or mix paprika, cayenne, thyme, oregano, garlic powder)
Lemon
Jasmine Rice, steamed

Preparation

Boil corn in salted water until tender, then set aside.
In a large pot, steam crab, shrimp, and clams until just cooked through. Remove and set aside.
In a deep pan, melt butter with olive oil. Add garlic and Cajun seasoning, stirring until aromatic.
Toss in the seafood and corn, coating everything in the sauce.
Squeeze fresh lemon juice over the top for brightness.
Serve hot, family-style, over a bed of jasmine rice.