Zesty Citrus and Herb Crab Boil
Ingredients
- 2-3 lbs dungeness or snow crabs (live or pre-cooked)
- 1 lb baby red potatoes, halved
- 1 lb chorizo sausage, sliced into 1-inch pieces
- 4 ears corn, cut into halves (get Japenese corn for more sweetness)
- 1 large onion, quartered
- 1 head garlic, halved
- 3 lemons, quartered
- 1/4 cup seafood boil seasoning
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 bay leaf
- salt, to taste
- 4-6 quarts water
- 2 tbsp apple cider vinegar (optional, for a touch of tang)
Instructions
- Fill a large pot with 4-6 quarts of water and bring to a boil. Add the seafood boil seasoning, smoked paprika, oregano, fennel seeds, black peppercorns, bay leaf, and a generous amount of salt. If you like a touch of acidity, add the apple cider vinegar as well, it’s not mandatory and the dish will still taste great without it so the decision’s up to you.
- Once the water is boiling, add the potatoes and sausage. Cook for about 10-15 minutes, or until the potatoes start to become tender. You can fish one out and use a fork to check if they’re done.
- Add the corn to the pot and continue to cook for another 5 minutes.
- Gently add the cleaned crabs to the pot. If using live crabs, ensure they’re added carefully to avoid splashing. Cover the pot and cook for 15-20 minutes, or until the crabs turn a vibrant orange color and are cooked through.
- Carefully drain the pot, then spread out the ingredients on a large table covered with newspaper or parchment paper. Garnish with extra lemon wedges and fresh herbs if desired. Serve immediately.
Notes
Don’t be afraid to add more ingredients like mushrooms or artichokes for more variety. If you’re unsure if the flavors will go well together, you can just serve separate side dishes to your guests. If you have leftovers, store them in the fridge for up to 2 days and reheat gently to avoid overcooking the crab.