You can add more Old Bay right in the pot, or sprinkle it on after cooking. Some folks like garlic butter. Others want lemon and pepper. Me? I’m a purist. Melted butter and a splash of hot sauce. It’s seafood’s best friend.
Oh, and have a stack of napkins nearby. You’re about to get aggressively messy. This is not a white-shirt meal.
The secret to perfect texture
Don’t boil them to death. The moment they turn red and float a little, they’re done. Every minute past that is a tiny murder of tenderness. Set a timer, sip your drink, and resist the urge to peek.
