Crab Boil Recipe
Boiling the potatoes and aromatics first builds a deeply seasoned broth before the delicate crab and corn go in, so nothing overcooks and every piece picks up the same spiced, garlicky flavor.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
Ingredients
- 6 quarts water
- 1/2 cup Old Bay seasoning
- 2 whole lemons, halved
- 2 heads garlic, whole heads, halved crosswise
- 4 leaves bay leaves
- 1 large yellow onion, quartered
- 2 pounds baby red potatoes
- 1 pound andouille sausage, cut into 2-inch pieces
- 4 ears corn on the cob, halved
- 3 pounds snow crab legs, split
- 1/2 cup unsalted butter, melted, for serving
Nutrition per serving
- Calories
- 268
- Protein
- 5g
- Carbs
- 29g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Fill a very large stockpot (at least 16 quarts) with the water. Add the Old Bay seasoning, lemon halves (squeeze in the juice first, then drop in the rinds), garlic heads, bay leaves, and onion. Bring to a rolling boil over high heat.
- 2Add the potatoes and boil for 10 minutes, until they're just starting to turn tender when pierced with a knife.
- 3Add the andouille sausage and boil for 5 more minutes.
- 4Add the corn and boil for 5 minutes, until the kernels turn bright yellow.
- 5Add the crab legs, pushing them down into the liquid, and boil for 5-7 minutes, just until they're heated through and fragrant. Since the crab is already fully cooked, this step is only about warming it and infusing it with the broth.
- 6Turn off the heat and let everything sit in the hot broth for 5 minutes before draining.
- 7Drain well, then dump the whole batch onto a newspaper- or butcher-paper-lined table. Serve immediately with melted butter and extra Old Bay for sprinkling.
Tips & variations
- If crab legs are frozen, thaw them in the refrigerator overnight first; adding them frozen cools the broth and stalls the boil.
- Swap in shrimp for the last 3-4 minutes of cooking if part of the group prefers something easier to peel at the table.
- For a spicier boil, add 2-3 tablespoons of cayenne or a few dashes of hot sauce to the broth along with the Old Bay.
- A mesh boil bag or a large colander insert makes draining and transferring everything to the table much easier than lifting a full pot.
Storage & reheating
Pick the crab meat from the shells before refrigerating for easier reheating. Store leftover crab, potatoes, corn, and sausage in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth over medium-low heat, or steam for a few minutes; microwaving toughens the crab meat.
Tips from the Tulo kitchen
- Cracking the crab legs with kitchen shears before serving, cutting a slit down the shell, makes the meat much easier to pull out at the table without extra tools.
- Save the strained boil liquid; it makes a strong base for seafood gumbo or a quick corn chowder.
FAQ
What's the difference between a crab boil and a crab feast?
A crab boil (or low country boil) simmers everything together in seasoned water, while a Maryland-style crab feast usually steams whole blue crabs separately and serves them dry-seasoned with Old Bay, without the potatoes and sausage cooked in the same pot.
Can I use frozen king crab legs instead of snow crab?
Yes. King crab legs are thicker, so add 2-3 extra minutes to the final boiling step to make sure the centers heat through.
Why did my crab meat turn rubbery?
Overcooking is the most common cause. Since crab legs are already cooked before they're frozen, boiling them for more than 5-7 minutes just toughens the meat.
What size pot do I need for a crab boil?
A 16- to 20-quart stockpot handles this recipe comfortably; going smaller crowds the ingredients and cools the water too much when the crab goes in.