Have you ever wanted to have a Crab Boil but wasn’t sure how to prepare and cook the Crabs. I am going to share my husband’s Blue Crab Boil recipe. My husband has been boiling and cooking seafood since he was a young boy growing up on the Bayou in South Louisiana.
I am fortunate that he has taught me how to boil seafood they way he knows how! The first thing you will need is a boiling pot and a propane burner. We use a 160 Qt. Aluminium pot with a strainer basket. You can use a 90 Qt. Pot or bigger for this recipe.
These are the ingredients I used for out Louisiana Crab Boil recipe.
While we get all the ingredients ready we ice our blue crabs. This is a must so they don’t lose their claws. Did you know blue crabs drop their claws as a mechanism to protect themselves, this is known as autotomy.
Please be careful when working around open flames and hot water! Next it’s time for you crabs to go in the pot along with extra vegetables.
Who doesn’t love a crab boil! If you haven’t tried it then it should be a must on your list. Check out my Homemade Seafood Cooling/Holding Rack.
You could also add Artichokes, Hotdogs, and Cauliflower when cooking the crabs. Do you have a favorite seafood recipe? Share it in the comments below. You might also want to check out my Louisiana Crawfish Boil recipe here.
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- 4 Dozen Blue Crabs (fresh and live)
- 4.5 lb. Bag Louisiana Crawfish & Crab Boil (powder)
- 1 – 8oz. bottle Louisiana Liquid Crab Boil
- 4 Lemons cut in half
- 1 cup lemon juice fresh or bottle
- 3 Garlic Whole
- 2 Onions cut in half
- 1 package Celery
- 1-2 lbs of Sausage
- 1 Pack Whole Mushrooms
- 6-8 pieces of Corn
- 1 Bag Small Red Potatoes (about 15 )
- 7 Gallons of Water
- 2 – (8-10 lbs) Bag Ice
1. Rinse your Crabs off and place them in a large ice chest with the plug unplugged, so the crabs don’t drown from melted ice. Pour 1 bag of ice over the crabs. This step is necessary. Pouring ice over the Crabs and immersing them will cause them to be dormant, so they don’t lose their claws. Let the crabs sit on the ice for at least 1 hour before cooking them.
2. Pour 7 gallons of water into the boiling pot, add the bag of seasoning, the bottle of liquid seasoning, and lemon juice in the pot. Stir seasonings, then place the sausage, potatoes (we boil the potatoes in the netted bag it comes in), mushrooms, onions, garlic, lemons in the strainer basket and place into the boiling pot until the water comes to a boil.
3. Once the water comes to a boil, lift the strainer basket out of the water then pour the crabs into the basket and place back into the water.
4. Add the Corn and Celery to the pot. Doesn’t it look delicious? You can use any sausage you like. And omit anything you don’t like.
5. Let the crabs and the other ingredients in the boiling pot cook for 10 minutes once they come to a boil.
6. Once the Blue Crabs and the other ingredients are finished cooking turn off the propane burner and pour the remaining bag of ice into the pot. Let the crabs sit in the pot for 20 minutes before removing them from the pot. * Please keep children and animals away from the pot when cooking and when removing hot food.
7. Using thick gloves or oven mitts carefully remove the strainer basket from the pot and pour the contents of the basket onto a table covered with newspaper or pour everything onto a seafood cooling rack.
8. Turn the crab’s belly side up. This keeps the juice from leaking out which keeps the crabs from drying out. Feeds 4-6 people depending on how much they eat! Make sure to grab lots of paper towels and your favorite beverage before sitting down to eat your Crabs. Enjoy!
Kim Seghers is a Mom of three, creator of This Ole Mom blog, a family friendly site. Kim is passionate about sharing her love for cooking, crafting, traveling, family, and everything lifestyle.