Summer Crab Boil Recipe
Ingredients
8 quarts water
2 (3-ounce) packages crab boil or 1 container pickling spice
1 large yellow onion, quartered
2 lemons, quartered
1/2 head garlic
3 bay leaves
1 bunch thyme
3 pounds small red potatoes
6 ears corn, shucked and halved
2 dozen Gulf blue crabs
Garlic-infused Parsley Butter, for dipping (recipe below)
Lemon-infused Chive Butter, for dipping (recipe below)
Tabasco Butter, for dipping (recipe below)
Directions
1. Pour water into large stockpot.
2. Add crab boil, onion, lemons, garlic, bay leaves and thyme, and bring to a boil. Boil liquid for 10 minutes, then add red potatoes and cook until fork tender (about 15 minutes), then remove. Add corn to water and cook until tender (about 6 – 8 minutes), then remove.
3. Finally, add crabs to boiling water in small batches and cook for 7 – 10 minutes, then remove crabs and place on wire rack in sink and cover with ice until ready to serve. Serve with infused butters for dipping. If desired, toss potatoes in infused butter before serving.
Garlic-infused Parsley Butter
1 stick butter
4 garlic cloves, smashed
2 tablespoons chopped parsley
In a saucepan, melt butter with garlic. Simmer for 3 – 4 minutes. Remove from the heat and stir in chopped parsley.
Lemon-Infused Chive Butter
1 stick butter
2 tablespoons lemon juice
zest of 1 lemon
2 tablespoons chopped chives
In a saucepan, melt butter and turn off heat. Add lemon juice, zest and chopped chives. Stir to combine.
Tabasco Butter
1 stick butter
1 large clove garlic, minced
2 – 3 teaspoons Tabasco sauce
In a saucepan, melt butter and add minced garlic. Sauté over low heat until fragrant, add Tabasco and turn off heat.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
