 Crab boils can look intimidating, but they are really quite simple. The key is TIMING! To make sure your corn and potatoes are cooked though, and your seafood is not overcooked. Here we've used pre-cooked snow crab legs to make it even easier, but we've also included a time chart for other fresh seafood if you want to add some variety to your boil!
Lobster: 12-15 minutes Clams: 5-10 minutes Mussels: 7-10 minutes Shrimp: 2-3 minutes Ingredients Serves 4-6 1 quart water 2 cups white wine (or sub water if desired) 6-8 garlic cloves, smashed 2 onions, peeled and quartered 2 lemons, halved 3 Tbsp crab boil spice (such as zatarains or old bay) 1 bay leaf 2 sprigs fresh thyme 1 Tbsp kosher salt 1 lb baby red potatoes (1 inch, or cut potatoes into 1-inch cubes) 4 ears of corn, shucked and halved 10 oz cooked andouille sausage, cut into rounds 6 snow crab clusters, pre-cooked 4 oz salted butter melted, for serving In a large stock pot bring water, wine, garlic, onions, lemons, crab boil spice, bay leaf, thyme, and salt to a boil. (If you have a burner on the side of your grill this is a great place to do a boil.) Reduce heat to medium and add potatoes. Cook potatoes for 5 minutes then add halved corn and sausage. Cook for an additional 3 minutes then add snow crab clusters. Cook for an additional 6-8 minutes or until crab is heated all the way through. Strain and dump into a large serving platter, or right onto a newspaper covered table. Serve with melted butter and extra lemon. Comments are closed.
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