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Spicy Crab Boil


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  • 18 live blue crabs
  • 2 tablespoons Crab-Boil Spices (see recipe)
  • 1/2 tablespoon cayenne
  • 1/4 cup table salt
  • 2 lemons quartered
  • 1 onion halved
  • 3/4 pounds small potatoes - (abt 2" dia)
  • 1 garlic head not separated
  • into cloves
  • 3 corn ears shucked
  • 1 tablespoon Crab-Boil Spices or to taste, for sprinkling over boiled seafood
  • French bread, for accompaniment


Servings 3


Step 1

In a kettle bring 5 gallons water to a boil.

While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.) Add 2 tablespoons Crab-Boil Spices, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.

Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Crab-Boil Spices.

Serve with French bread.

This recipe yields 3 to 4 servings.

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