CRAB & SHRIMP BAG

SERVES 4 to 6

This “crab bag” borrows the flavors of a traditional crab boil, but because it’s baked in an oven, it’s simpler to pull off at home. And while it’s simpler, it’s no less festive (or, let’s face it, messy) than the original. Make it in summertime, when you can eat outdoors.

½ pound small yellow potatoes (about 6 small potatoes)

Kosher salt

1½ cups (3 sticks) unsalted butter

¼ cup Old Bay seasoning

2 tablespoons chile powder

2 tablespoons sweet paprika

2 tablespoons brown sugar

4 garlic cloves, roughly chopped

Juice of 1 lemon

2 pounds crab legs; or 2 whole Dungeness crabs (about 1½ pounds each), legs pulled off and bodies shelled and halved

1 pound large (31 to 40 count) shrimp, shell-on, deveined

1 pound smoked sausage (such as andouille), cut into 2-inch pieces

1 large sweet onion, cut into 12 wedges

2 large ears corn, shucked and cut into thirds

Oven bag, for baking

Preheat the oven to 350°F.

Put the potatoes in a medium saucepan and cover with water. Generously salt the water, bring to a boil over high heat, and cook until the potatoes are just tender, about 10 minutes. Drain and set aside.

In a medium saucepan over medium heat, combine the butter, Old Bay, chile powder, paprika, brown sugar, and garlic. Cook, stirring, until the butter is melted. Remove from the heat and stir in the lemon juice.

Add the potatoes, crab, shrimp, sausage, onion wedges, and corn pieces to a large oven bag. Pour the butter mixture into the bag, then seal tightly and gently shake to distribute the ingredients. Place on a rimmed baking sheet and bake for 40 to 45 minutes. Remove from the oven and carefully cut open the bag (watch out for the steam!). Scoop the mixture onto a large rimmed serving platter or directly onto a newspaper-covered table and serve hot.