Entrée: United States – Crab Boil

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 36 min

Additional 10 min

Total 1 hr 6 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

10-12 live blue crabs (about 5-6 lb (2.3-2.7 kg)), scrubbed
6 quarts (5.7 liters) water
12 oz (355 ml) lager beer, optional
1 / 2 cup (60 g) Old Bay or crab boil seasoning, plus more for sprinkling
1 / 4 cup (60 g) kosher salt
2 tbsp (30 ml) whole black peppercorns
2 tbsp (30 ml) mustard seeds, optional
3 bay leaves
2 large lemons, halved (plus extra wedges for serving)
1 head garlic, halved crosswise
2 yellow onions, quartered
1 lb (450 g) small red potatoes
12 oz (340 g) smoked sausage, cut into 1-inch (2.54 cm) pieces
4 ears corn, halved
4 tbsp (60 g) unsalted butter, melted
Chopped fresh parsley, for garnish (optional)

Show original ingredient measurements

10-12 live blue crabs (about 5-6 lb / 2.3-2.7 kg), scrubbed
6 quarts (5.7 liters) water
12 oz (355 ml) lager beer, optional
1 / 2 cup (60 g) Old Bay or crab boil seasoning, plus more for sprinkling
1 / 4 cup (60 g) kosher salt
2 tbsp (30 ml) whole black peppercorns
2 tbsp (30 ml) mustard seeds, optional
3 bay leaves
2 large lemons, halved (plus extra wedges for serving)
1 head garlic, halved crosswise
2 yellow onions, quartered
1 lb (450 g) small red potatoes
12 oz (340 g) smoked sausage, cut into 1-inch pieces
4 ears corn, halved
4 tbsp (60 g) unsalted butter, melted
Chopped fresh parsley, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Chill live crabs in the freezer for 15 minutes to calm them, then scrub shells under cold water.
In a 12-16 quart (11520 to 15360 ml) pot, combine water, beer (if using), Old Bay, salt, peppercorns, mustard seeds, bay leaves, lemons (squeeze in the juice and add the halves), garlic, and onions. Bring to a rolling boil over high heat.
Add the potatoes and boil 10-12 minutes until barely tender.
Add the sausage and cook 5 minutes.
Add the corn and cook 4-5 minutes.
Add the crabs, cover, and cook 10-12 minutes, until shells are bright red and the meat is opaque.
Turn off the heat, sprinkle in a little more Old Bay, and let the boil soak 5-10 minutes for extra flavor.
Drain well. Spread the contents on a lined table or large platter, drizzle with melted butter, sprinkle more seasoning to taste, and garnish with parsley. Serve with lemon wedges.

Chill live crabs in the freezer for 15 minutes to calm them, then scrub shells under cold water.
In a 12-16 quart pot, combine water, beer (if using), Old Bay, salt, peppercorns, mustard seeds, bay leaves, lemons (squeeze in the juice and add the halves), garlic, and onions. Bring to a rolling boil over high heat.
Add the potatoes and boil 10-12 minutes until barely tender.
Add the sausage and cook 5 minutes.
Add the corn and cook 4-5 minutes.
Add the crabs, cover, and cook 10-12 minutes, until shells are bright red and the meat is opaque.
Turn off the heat, sprinkle in a little more Old Bay, and let the boil soak 5-10 minutes for extra flavor.
Drain well. Spread the contents on a lined table or large platter, drizzle with melted butter, sprinkle more seasoning to taste, and garnish with parsley. Serve with lemon wedges.