Entree: United States – Chesapeake Bay – Chesapeake Bay Blue Crab Boil (A communal seasoned seafood boil of Chesapeake blue crabs cooked with corn, potatoes, and smoked sausage)

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

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

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

- 6 quarts (5.7 L) water
- 1/3 cup (80 g) Old Bay seasoning or seafood boil seasoning
- 1/4 cup (60 g) coarse sea salt
- 1/4 cup (60 ml) apple cider vinegar
- 8 live Chesapeake blue crabs, approx. 0.5 lb (225 g) each
- 1.5 lb (680 g) small red potatoes
- 4 ears sweet corn, halved crosswise (about 1.5 lb (680 g))
- 1 lb (454 g) smoked kielbasa or smoked sausage, sliced into 1/2 in (12 mm) rounds
- 2 lemons, quartered
- 4 tbsp (60 g) unsalted butter, melted, for tossing
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 1/4 cup (60 ml) hot sauce (optional)

Show original ingredient measurements

- 6 quarts (5.7 L) water
- 1/3 cup (80 g) Old Bay seasoning or seafood boil seasoning
- 1/4 cup (60 g) coarse sea salt
- 1/4 cup (60 ml) apple cider vinegar
- 8 live Chesapeake blue crabs, approx. 0.5 lb (225 g) each
- 1.5 lb (680 g) small red potatoes
- 4 ears sweet corn, halved crosswise (about 1.5 lb / 680 g)
- 1 lb (454 g) smoked kielbasa or smoked sausage, sliced into 1/2 in (12 mm) rounds
- 2 lemons, quartered
- 4 tbsp (60 g) unsalted butter, melted, for tossing
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 1/4 cup (60 ml) hot sauce (optional)

Instructions

1. In a very large stockpot bring 6 quarts (5.7 L) water to a rolling boil with Old Bay seasoning, coarse sea salt, apple cider vinegar, and the lemon quarters.
2. Add potatoes and boil until nearly tender, about 12–15 minutes.
3. Add corn and sliced sausage, simmer 5–7 minutes.
4. Add live blue crabs on top of the pot, cover, and steam/boil until shells turn bright orange and crabs are cooked through, about 10–12 minutes.
5. Drain well and transfer to a large serving tray or spread on newspaper; drizzle melted butter and additional Old Bay if desired, sprinkle chopped parsley, and serve immediately with lemons and hot sauce on the side.