What To Do With Leftover Seafood Boil

What To Make With Leftover Seafood Boil

Seafood boils might be the greatest dish ever. But you oftentimes make too much and are left to wonder what to do with leftover seafood boil. Not anymore!

You can never have too much seafood when it comes to a boil. The more you put into it, the better. I’ve enjoyed them with crawfish, shrimp, clams, mussels, and even lobster tails. Seafood boils are always served up with potatoes and corn on the cob for some good Southern eats! But what do you do if there is still leftover seafood boil after your big family dinner? Well I think you’ll be pleasantly surprised after checking out some of what we have in store for you!

What is a seafood boil?

A seafood boil is a meal consisting of shellfish and vegetables that are boiled in a seasoned liquid. It is usually eaten outdoors, often on the beach, or at sporting events. Seafood boils can be made with many different types of shellfish including shrimp, crab, crawfish, mussels, lobster, clams, and more! There are also many different variations of seafood boils, so you can tailor the meal to your own liking.

How To Reheat Seafood Boil

The best way to reheat leftover seafood boil is by gently warming it up. The best method is placing your leftovers in a small pot with some water and heating it on medium heat until it reaches the perfect temperature. Another option is putting your seafood into a microwave-safe dish, covering it with a lid, and microwaving it until it reaches the perfect temperature.

And without further ado…the recipes:

Seafood cakes with corn and asparagus

Seafood cakes with corn and asparagus

This play on crab cakes is a phenomenal way to use your leftover seafood boil.
Print Pin Rate
Course: Appetizer
Cuisine: American, Leftovers
Keyword: leftover seafood boil cakes, seafood cakes, Seafood cakes with corn and asparagus
Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings

Ingredients

  • 1 cup of white rice
  • 2 cups of water
  • 3 cups of leftover seafood boil this includes the liquid
  • 3 tablespoons butter
  • 2 cups fresh or frozen corn kernels
  • 1/2 cup chopped asparagus or cooked winter squash
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • 3 cloves of garlic minced
  • 3 cups fresh spinach or other greens
  • 1 tablespoon chopped parsley or basil
  • 1 cup milk
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese optional
  • 2 teaspoons lemon zest optional
  • vegetable oil for frying

Instructions

  • Combine rice and water in a saucepan, and cook according to package directions.
  • Melt butter over medium heat in a large skillet or saute pan.
  • Add corn, asparagus, salt and pepper to taste, and saute for 5 minutes, or until corn is cooked. Set aside.
  • In the same skillet or pan, heat olive oil over medium-high heat.
  • Add onion and garlic, and saute for 3 minutes, or until onions are translucent.
  • Add spinach and cook until spinach is wilted, about 3 minutes.
  • Add rice to skillet, and stir to incorporate all ingredients.
  • In a mixing bowl, whisk together milk, eggs, panko breadcrumbs, lemon zest (if desired), Parmesan cheese (if desired) and parsley or basil.
  • Stir the seafood into the egg mixture until combined well.
  • Use a spoon or your hands to form mixture into cakes about 1-inch thick.
  • Place cakes on a plate or baking sheet, and refrigerate for at least 30 minutes (or up to several hours).
  • Heat vegetable oil in a large skillet over medium heat.
  • Add the seafood cakes, and cook for 3-4 minutes per side, or until golden brown and cooked through.
  • Serve with your favorite dipping sauce.
Leftover Seafood Boil étouffée

Leftover Seafood Boil étouffée

People will think this was the main dish you made wihtout realizing this was a dish to use your leftover seafood boil.
Print Pin Rate
Course: Main Course
Cuisine: French, Leftovers
Keyword: Leftover Seafood Boil étouffée, leftover seafood étouffée, seafood boil étouffée, seafood étouffée
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings

Equipment

  • Dutch Oven

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 onion diced
  • 3 cloves of garlic minced
  • 2 green bell peppers diced
  • 1 tablespoon Creole seasoning
  • 3 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce or more, to taste
  • 1 tablespoon filé powder*
  • salt and pepper to taste
  • 4-5 cups leftover seafood boil this includes the liquid
  • 1 cup white rice
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh thyme
  • 2 cups milk
  • 3 tablespoons butter
  • 2 eggs beaten
  • 1 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons gumbo file powder optional

Instructions

  • In a large saucepan or Dutch oven, heat vegetable oil over medium heat.
  • Add onion, garlic, bell peppers and Creole seasoning, and saute for 5 minutes, or until vegetables are soft.
  • Add bay leaves, Worcestershire sauce, hot sauce, filé powder (if using), salt and pepper to taste, and leftover seafood boil.
  • Simmer for 30 minutes.
  • In a separate pot, cook white rice according to package instructions.
  • Once both the rice and étouffée are finished, stir the green onions, parsley, thyme, milk, butter and eggs into the étouffée.
  • Add Parmesan cheese and gumbo file powder (if using), and simmer for another 5 minutes.
  • Serve over a bed of white rice.

 

Leftover Seafood Boil Calzone

Leftover Seafood Boil Calzone

This is an amazing spin on a classic dish and a great way to utilize your leftover seafood boil.
Print Pin Rate
Course: Main Course
Cuisine: American, Leftovers
Keyword: leftover seafood boil calzone, leftover seafood calzone, seafood calzone
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 1 servings

Ingredients

  • 1/2 cup of leftover seafood boil chopped
  • 1/4 cup of mayonnaise
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of Old Bay seasoning
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of black pepper
  • 1 13.8 oz can of refrigerated pizza dough
  • 1 cup of shredded mozzarella cheese

Instructions

  • Preheat oven to 375 degrees.
  • In a bowl, mix together the seafood boil, mayonnaise, Dijon mustard, Old Bay seasoning, cayenne pepper, and black pepper.
  • Roll out the pizza dough on a lightly floured surface until it forms a rectangle.
  • Spread seafood mixture evenly over the dough and then top with mozzarella cheese.
  • Fold dough in half and seal tightly, then cut off any excess dough. Bake for 30 minutes or until golden brown.
  • Let cool before slicing and serving!
Leftover Seafood Boil Quesadillas

Leftover Seafood Boil Quesadillas

People will absolutely love this spin on a classic. And it's another amazing way to utilize your leftover seafood boil.
Print Pin Rate
Course: Appetizer
Cuisine: Leftovers
Keyword: leftover seafood boil quesadilla, leftover seafood boild quesadilla, leftover seafood quesadilla, seafood boil quesadilla, seafood quesadilla
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings

Equipment

  • 9 x 13 Baking Pan
  • Saute Pan

Ingredients

  • 2 cups leftover seafood boil this includes the liquid
  • 1 teaspoon of salt
  • 1/2 teaspoon of crushed garlic
  • 1/2 teaspoon ground pepper or more, to taste
  • 1 cup white rice cooked according to package instructions and cooled
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons butter
  • 4 flour tortillas
  • 8 ounces shredded cheese
  • Misc.: salsa sour cream or guacamole for topping

Instructions

  • In a large saucepan or Dutch oven, heat vegetable oil over medium heat.
  • Add onion, garlic, bell peppers and Creole seasoning, and saute for 5 minutes, or until vegetables are soft.
  • Add bay leaves, Worcestershire sauce, hot sauce, salt, pepper and leftover seafood boil. Simmer for 30 minutes.
  • In a separate pot, cook white rice according to package instructions.
  • Once both the rice and étouffée are finished, stir the green onions, parsley, thyme, milk, butter and eggs into the étouffée.
  • Add Parmesan cheese and gumbo file powder (if using), and simmer for another 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread 1/2 cup of the étouffée mixture over each tortilla. Roll them up and place them in a 9x13 inch baking dish.
  • Pour the remaining étouffée mixture over the rolled tortillas and spread evenly. Sprinkle with shredded cheese.
  • Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
  • Serve with salsa, sour cream or guacamole. Enjoy!

Leftover Seafood Boil FAQ

How do you eat leftover seafood boil?

Seafood boils, also known as low country boils, are delicious and safe to eat served cold. However if you feel the need to eat them warm, try one of these ideas: Simply separate the shrimp from the rest of the meal if you want the potatoes, corn and sausage served warm.

How long is leftover seafood boil good for?

4 Days. You can safely reheat seafood for up to 4 days after it has been cooked. Seafood dishes with garlic or onions can taste even better the second time around. The only challenge to reheating seafood is that it can dry out or get a fishy smell.

What side dish goes with seafood boil?

Creamy coleslaw Corn on the cob Baked beans Red potatoes Biscuits Garlic bread

Can you freeze a seafood boil?

Yes, you can freeze seafood boil. You want to make sure you remove as much air as possible, seal in a freezer bag, and freeze for up to three months. When ready to eat, thaw the bag in water before adding it to your crockpot. Cook on the "low" setting for 6-8 hours.

There are many recipes that you can make with leftover seafood boil. The best way to reheat your leftovers is in a Dutch oven or large saucepan over medium heat for 30 minutes. Once the liquid has simmered, add green onions, parsley, thyme, milk butter and eggs into étouffée mixture before simmering another 5 minutes. You could also use this as an ingredient in other dishes like quesadillas or calzones!

 

Grill

Leave a Comment

Recipe Rating