Crab Boil
We set our crab pots in Puget Sound for Dungeness crab during the summer crab season and sometimes winter. This is a fun dinner, which we like to cook on our outdoor grill. We serve with butter, cocktail sauce and hot sauce.
Crab Boil
Ingredients
- 4 quarts water
- 1 lemon quartered
- 1 tablespoon salt
- 1 tablespoon whole black peppercorns
- 1/2 cup Zatarain’s Crawfish, Shrimp, and Crab Boil seasoning
- 2 pounds small new potatoes about 1½" in diameter
- 2 pounds smoked pork sausage (about 4 links), such as kielbasa cut into 2" pieces
- 1 large sweet onion peeled, quartered
- 4 ears corn shucked and cut in half
- 2 large Dungeness crabs
- 2 pounds large shrimp deveined (shell on preferred)
- condiments butter, cocktail sauce and hot sauce
Instructions
- Fill a large stockpot with handled strainer with 4 quarts water (if using 2 pots, divide ingredients and water between them).
- Add lemon, salt and peppercorns and Zatarains. Cover and bring to a boil.
- Add potatoes and return to a boil; cook for 7 minutes.
- Add Andouille sausage (or sausage of your choice) and onion; cook 5 minutes.
- Add corn, return to a boil and cook for another 5 minutes.
- Add crab and shrimp, which will be on top and should be more steamed and not soaked in water. Cover and cook an additional 5 minutes until shrimp is cooked through.
- Remove the strainer from pot and let crab boil drain, then transfer to a large bowl or toss on a table.
- Serve with your choice of condiments.