Fresh Blue Crab Beer Boil

by Michelle on May 6, 2011

A few weeks ago my husband came home from work with a surprise for me, a plastic bag filled with live Blue Crabs. Oh yea, that’s what I want to see at 5pm after a rather stressful day, a big bag of live sea creatures. I don’t mean to sound ungrateful, but sometimes I do wish he would give me a heads up when he is bringing home something unexpected especially it it’s alive!

Although Crab Boil looks very long and involved, it is super easy and you can use what you have on hand. You really only need crabs, water and a big pot and you’re good to go! There’s really no rhyme or reason to my recipe, except I thought it sounded good and I happen to have it available.

The first time I ever had Blue Crabs was actually in Florida and my Mom and I stopped at a roadside stand and bought live Blue Crabs. Although I was only about 20 years old at time, I had worked in restaurants for a while and knew how to prepare just about any kind of seafood with crab being one of the easiest! So if you are in the least bit intimidated with live crab, don’t be.

Michelle’s Blue Crab Boil

10-12 whole, live blue crabs, scrubbed
2 large sweet onions, quartered
2 lemons, cut in half
4-5 medium potatoes, halved
4 medium carrots, cleaned and cut into 3″ pieces
3-4 garlic cloves, peeled
4-5 sprigs of fresh thyme
2 bay leaves
4-5 fresh basil leaves
2-3 ribs of celery, cut into 5″ pieces
2 sweet peppers, either yellow and/or red to add some color, cleaned and cut into 2″ chucks
Freshly ground black pepper, 3-4 turns of the pepper mill
8-12 ounces of beer or you can use 2 cups of white wine
Water, to fill the pot

Garnish:
Parsley
Lemon wedges

1. Scrub the crabs to remove any debris from their shells. Set aside
2. Fill a large stock pot with the onions, potatoes, lemons, garlic, basil, bay, thyme, celery, carrots, beer or wine and enough water to adequately cover everything. Bring to a full boil.
3. When the water is rapidly boiling add the crabs, ground pepper and the sweet peppers. Boil for 8 minutes.
4. Drain.
5. Plate the crabs, potatoes, carrots and sweet peppers.
6. Garnish with some parsley and lemon wedges. Serve.

AllRightsReserved@BigBlackDog

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Comments

  • Robyn | Add a Pinch May 6, 2011 at 7:32 am

    This sounds dee-licious!

  • Gerard Iribe May 6, 2011 at 12:14 pm

    Wow, looks amazing!!!!!

  • Bonnie May 6, 2011 at 12:34 pm

    Used to live in San Francisco. I miss the fresh seafood. Your crabs look wonderful!!!!

  • Oz the Terrier May 6, 2011 at 3:29 pm

    *licks chops and drools all over computer* Looks delicious!

  • Feast on the Cheap May 8, 2011 at 9:25 am

    mmmm, LOVE crab.

  • Sharryn May 8, 2011 at 4:24 pm

    Michelle, thanks so much for posting this and the beautiful photos. Landlocked as I am, I though “blue crab” just had blue shells. I had no idea they had such bright blue on the claws. Amazing creatures.

  • patsy May 18, 2011 at 11:32 am

    We try to go crabbing a few times each summer with our boys! We do a simple preparation and a bottle of beer and Old Bay seasoning are usually involved! How lucky to have a surprise like that come home to you (although a head’s up is always appreciated as you mentioned!)!!

  • Sandy October 21, 2011 at 5:46 am

    Lovely meal. I adore blue crabs too. Two of my fave tips when making a crab boil: dipping the crab in ice water for a few seconds kills it quickly and saves you from getting pinched. Adding a wee bit of vinegar to the pot makes it easier to peel. And I let mine soak in the seasonings a few minutes after the boil.

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