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Traditional Crab Boil

     
27 Ratings
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Serves: 6 Prep time: 60 minutes
Source: Cook time: 29 minutes

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Ingredients:

  • 5 bay leaves, slightly crushed
  • Zest of 2 lemons
  • 2 tbsp sea salt
  • 6 cloves garlic
  • 1 1/2 tbsp black peppercorns
  • 1 1/2 tbsp Hy-Vee crushed red pepper flakes
  • 1 tbsp mustard seed
  • 2 tsp coriander seed
  • 2 tsp cayenne pepper
  • 1 tsp paprika
  • 2 1/2 gal water (40 cups)
  • 1 (12 oz) bottle domestic beer
  • 2 1/2 pounds small red potatoes, halved
  • 1 pound andouille sausage or Polish sausage, sliced
  • 1 large onion, sliced 1/2-inch thick
  • 1/2 pound fresh green beans, trimmed
  • 12 medium-size blue crabs or a combination of 6 blue crabs, 4 king crab legs or claws and 4 snow crab clusters, rinsed
  • 1 pound (51- to 60-count) raw shrimp, peeled and deveined
  • Cut fresh lemons and cocktail sauce, optional

All you do

  1. In a medium bowl combine bay leaves, lemon zest, sea salt, garlic, peppercorns, red pepper flakes, mustard seed, coriander seed, cayenne pepper and paprika. Place on an 8-inch square of double-thick cheesecloth and tie with string.
  2. In a 16-quart stockpot, heat water over high heat. Add beer and spice bag. Cover and bring to a boil. Add potatoes; cover and boil 10 minutes. Meanwhile, in a large skillet cook sausage over medium heat about 5 minutes or until lightly browned. Add sausage and onion to stockpot; cover and boil 5 minutes. Add green beans and crab; cover and boil 3 minutes.
  3. Add shrimp; cover and boil 2 to 3 minutes until shrimp are pink and crab is a medium-red color. Do not overcook. Use tongs to remove crab and a large sieve to remove smaller ingredients; transfer to an oversize platter or large baking sheet. Serve with fresh lemons and cocktail sauce, if desired.

Daily nutritional values:

8% vitamin A 10% calcium
40% vitamin C 15% iron

Nutrition information per serving:

Calories: 400 Protein: 34g
Carbohydrate: 35g Saturated Fat: 4.5g
Cholesterol: 170mg Sodium: 1620mg
Dietary Fiber: 5g Sugar: 5g
Fat: 14g Trans fats: 0g
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