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Crab Boil

This crab boil simmers small red potatoes, andouille sausage, corn, and snow crab in a lemony Old Bay broth. The crab is added at the end and heated until steaming hot throughout, with the thickest meat reaching 145°F.
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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 5 qt water
  • 0.33 cup Old Bay seasoning
  • 1 lemon quartered
  • 1.5 lb red potatoes small
  • 1 lb andouille sausage cut into 2-inch pieces
  • 4 ears corn husked and halved crosswise
  • 3 lb snow crab clusters frozen, cooked, thawed

Equipment

  • 1 12-quart stockpot

Method
 

  1. Combine the water, Old Bay, and lemon in a 12-quart stockpot.
  2. Bring to a boil over high heat, about 10-15 minutes.
  3. Add the potatoes and return the pot to a boil.
  4. Cook for 12-15 minutes, until a fork pierces them easily but they are not falling apart.
  5. Add the sausage and corn and return to a boil.
  6. Cook for 5 minutes.
  7. Add the crab clusters and cook at a steady boil for 4-5 minutes, turning them once, until steaming hot throughout and the thickest crab meat reaches 145°F.
  8. Use tongs and a slotted spoon to transfer the crab, potatoes, sausage, and corn to a serving platter.
  9. Serve immediately.

Notes

Keep the crab clusters thawed and add them only at the end so they heat through without overcooking. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a gluten-free version, use certified gluten-free andouille sausage.