Cajun Seafood Boil for 2
Ships to U.S. & Canada
Some restrictions applyHarris Crab House’s Cajun Seafood Boil brings the spirit of the Eastern Shore and Louisiana to your table—a festive, communal feast overflowing with flavor. This signature boil features steamed Gulf shrimp, Maryland blue crab, and Louisiana crawfish, paired with sweet Maryland corn on the cob, roasted red potatoes, and smoked andouille sausage. Everything is simmered together in a spicy, savory Cajun seasoning blend, then finished with a Maryland twist on a buttery, garlicky Cajun sauce. It’s a bold, hands-on dining experience that captures the heart of a seafood tradition.
An Eastern Shore institution, Harris Crab House & Harris Seafood Company has been a Maryland seafood tradition since 1941, when the Harris family first opened their processing house on the Kent Narrows Waterway. Now in its fifth generation, the family continues to connect local watermen to tables across the region, sourcing from more than 350 Maryland watermen and employing over 140 locals. The only year-round oyster house in Maryland, Harris Crab House is celebrated for serving the Bay’s freshest seafood—dock-to-door—and has been featured in USA Today’s 10Best, The Washington Post, and The Baltimore Sun for offering a true, authentic taste of Maryland’s maritime heritage.
This package serves 2 people and includes 1 container of Cajun Seafood Boil
- Each container weighs approx. 2-2.5 lbs.
- Seafood boil ships frozen with ice packs, may thaw in transit.
- Upon arrival, store in the refrigerator for up to 3 days, or keep frozen for up to 4 months.
To Serve
- Fill a large stockpot halfway with water, or optionally use mix of water and beer for extra flavor.
- Add the included seafood seasoning to your water as it heats.
- Bring to a rolling boil over high heat.
- Remove the lid from the seafood boil package and add all contents to the boiling water.
- Cook for 10–12 minutes, or until seafood is heated through.
- Warm the included Cajun sauce separately, either in a small pan on the stove or in the microwave.
- Remove the pot from heat.
- Strain the water from the seafood mixture.
- Toss the cooked seafood with the warmed Cajun Sauce.
- Serve and enjoy!
- Cajun Seafood Boil – Blue Crabs, Gulf Shrimp, Mussels, Cajun Sausage, Potatoes, Onions, Corn, Lemon, Garlic, Paprika, Cayenne Pepper, Butter, Flour
Contains: Dairy, Shellfish, Wheat
Dock-to-Door Seafood Straight From the Chesapeake
Dock-to-Door Seafood Straight From the Chesapeake
Harris Seafood Company’s old processing house opened its doors in 1941 on the Kent Narrows Waterway in the Chesapeake Bay, and it’s been an Eastern Shore tradition ever since. “Captain Bill” Harris and his wife Sis opened Harris Crab House on the processing house’s front dock back in 1981 so locals could enjoy fresh Maryland seafood straight from the source, and in 1991 a new waterfront Crab House opened nearby, with open air decks overlooking the narrows and fresh seafood arriving at the dock daily.
Today, Harris Crab House is the only remaining oyster house operating year-round in Maryland, and it’s run by the fifth-generation Harris family. They buy their seafood from about 350 local watermen and employ about 140 locals, and are committed to bringing the very best Maryland seafood, from Jumbo Lump crab cakes to elegant Oyster Imperial, straight from the dock to your door.
