Traditional Crab Boil


Traditional Crab Boil

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Large stockpot filled with shelled crab, sausage, and green beans

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Recipe Data


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    Servings and Ingredients

    Serves 6
    5 bay leaves, slightly crushed
    Zest of 2 lemons
    2 tbsp. sea salt
    6 clove(s) garlic
    1 ½ tbsp. black peppercorns
    1 ½ tbsp. Hy-Vee crushed red pepper flakes
    1 tbsp. mustard seed
    2 tsp. coriander seed
    2 tsp. cayenne pepper
    1 tsp. paprika
    2 ½ gal. water (40 cups)
    1 (12 oz) bottle domestic beer
    2 ½ lbs. small red potatoes, halved
    1 lbs. andouille sausage or Polish sausage, sliced
    1 large onion, sliced 1/2-inch thick
    ½ lbs. 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 lbs. (51- to 60-count) raw shrimp, peeled and deveined
    Cut fresh lemons and cocktail sauce, optional


    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.

    Nutrition facts


    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 170mg
    • Sodium: 1620mg
    • Total Carbohydrates: 35g
    • Protein: 34g

    Daily Values

    Vitamin A 8%
    Vitamin C 40%
    Iron 15%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.