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Crab Boil Recipe

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Dive into a classic seafood feast with this vibrant crab boil recipe, featuring succulent crab, spicy sausage, sweet corn, and tender potatoes all simmered in a flavorful, aromatic broth perfect for sharing.

Ingredients

Scale
  • 2-3 lbs snow crab clusters (or Dungeness, King crab)
  • 1 lb smoked Andouille sausage, cut into 1-inch pieces
  • 2 lbs small red potatoes, halved
  • 6 ears fresh corn on the cob, halved or cut into thirds
  • 1 large yellow onion, quartered
  • 1 whole head garlic, halved crosswise
  • 3-4 lemons, halved
  • 1/2 cup crab boil seasoning (e.g., Old Bay, Zatarain’s)
  • 2 tbsp Cajun seasoning
  • 1 tbsp hot sauce (optional)
  • 1/2 cup unsalted butter, melted, plus extra for serving
  • Water, enough to cover ingredients
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. In a very large stockpot or seafood boiler, combine the quartered onion, halved garlic head, lemon halves, crab boil seasoning, Cajun seasoning, and hot sauce (if using). Add enough water to fill the pot about halfway, ensuring there will be enough liquid to cover all ingredients. Bring the mixture to a rolling boil over high heat.
  2. Once boiling, add the halved red potatoes. Reduce heat slightly to maintain a vigorous simmer, and cook for about 10-15 minutes, or until the potatoes are tender-crisp.
  3. Add the sliced Andouille sausage to the pot and continue to simmer for another 5 minutes.
  4. Next, add the fresh corn on the cob to the pot. Cook for 5 minutes.
  5. Finally, add the crab clusters to the pot, ensuring they are submerged. Cover the pot and cook for 5-7 minutes, or until the crab is heated through and turns a vibrant orange-red color.
  6. Carefully drain the entire contents of the pot using a large colander or by lifting with a slotted spoon. Discard the cooking liquid.
  7. Transfer the crab, sausage, potatoes, and corn to a large serving platter or, for an authentic experience, spread them out directly onto a newspaper-covered table. Drizzle generously with the 1/2 cup melted butter and toss gently to coat. Garnish with fresh chopped parsley, if desired, and serve immediately with extra melted butter and lemon wedges on the side.

Notes

Serve your crab boil feast spread out on a newspaper-covered table for a truly authentic, communal dining experience, providing plenty of napkins, seafood crackers, and small bowls for dipping butter and discarded shells.

Find it online: https://grilldrip.com/crab-boil-recipe/