My family has enjoyed preparing this Crab Boil for many years. To call it just a meal does not do it justice; it is really more of a social gathering.  When preparing this dish make sure you invite plenty of guests with large appetites! Don’t be afraid to experiment. You can include many different types of seafood as well as sausages and other types of meat.  The one constant seems to be potatoes, however, that's not a hard rule either.

A few key concepts to keep in mind while planning your dish:

  • Any vegetable that you put in your boil should be a hard-bodied vegetable that does not dissipate easily into water
  • Typically, we use corn and onions, however, again not a "set in stone” rule.  
  • Many beans, squash, peppers etc. would be great as well.  I will give our recipe for this boil, but be creative and have fun!

Ingredients: 

  • 4 lb. (or so) shrimp unpeeled, deveined.
  • 4 lb. mussels
  • 4 lb. snow crab in the shell
  • 3 lb. small red potatoes
  • 6 ears corn, shucked and broken into halves or thirds.
  • 4 sweet onions
  • 6 lemons, but you can never have too many!
  • 2 sticks butter
  • crab boil seasoning, typically in a bag
  • Old Bay seasoning
  • garlic clove
  • salt and pepper
  • any other preferred seafood seasoning.                                                                                                     
     

Method:
*Note: You can prepare this dish inside or out.  I prefer to use my turkey fryer, but just make sure you have a large stock pot - something that will hold 4-5 gallons of water.  

Drop in your seasonings and bring to a boil.  You should taste the water after it has boiled for 15 minutes or so.  Season to taste.  When preparing your boil, timing is critical. Add the ingredients according to the time that is needed to fully cook.  

Add potatoes, first, along with the onions.  The onions are mainly to add flavor.  Throw in a couple quartered lemons also.  

After about 30 minutes you want to add the corn (if you are using different vegetables adjust accordingly).  Next your mussels, then crab, and lastly the shrimp.  Be careful not to overcook any ingredients.

 

We like to make a butter dipping sauce with Old Bay and lots of Garlic.  

When everything is done take some butcher paper or old newspaper and cover the table.  Drain the water and heap ingredients on the table.

Enjoy!

For a printable version of this recipe, click here: Crab Boil
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About the Blogger:

Angel Lemons is the Seafood Manager at Martin's on SR 23 & Ironwood.  She began her career with Martin's in 2000, working part time while attaining an associates degree in fitness at Southwestern Michigan College.  She began working full time in 2001 after graduating, and has managed a number of seafood departments throughout the company. Angel enjoys spending time with her family, cooking out on the grill and trying new recipes with her husband. She's been proud to call the SR23 & Ironwood store her home for eight years, and looks forward to seeing you at her seafood counter soon!