Skip to main content
Epicurious
Cookie Magazine

Crab Boil

By Nicole Alper

Recipe information

  • Yield

    Makes 12 servings

Ingredients

1/2 cup salt
1/2 cup sugar
1/2 cup Creole spice
1/4 cup lemon juice
4 bay leaves
1 tablespoon ground coriander
1 tablespoon black peppercorns
1 spring fresh thyme
1 onion, halved
1 head garlic, halved horizontally
12 live jumbo blue crabs

Preparation

  1. Step 1

    1. Add all the ingredients but the crabs to a large stockpot. Cover with water (about 1 gallon) and bring to a boil.

    Step 2

    2. Add half the crabs and turn off the heat. Let steep for 5 minutes.

    Step 3

    3. Remove the crabs from the pot and set aside until cool enough to handle.

    Step 4

    4. Bring the water back to a boil and repeat steps 2 and 3 with the remaining crabs.

    Step 5

    5. Serve with boiled corn, potatoes, andouille sausage, and prawns or shrimp (if desired).

TagsAmericanCrabShellfishSeafoodMainStarterDinnerDairy FreeNut FreeGluten FreePoachCookie Magazine
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.