Red Meat Allergy Friendly Classic Crab Boil
Total time1 hr 5 min
Prep time20 min
Cook time45 min
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Learn more →Ingredients
4 servings
For the boil
- 4 quarts water
- 2 cans (12 oz each) lager beer
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Corona Extra Lager Mexican Beer 4.6% ABV Bottle - 6-12 Fl. Oz.
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Stella Artois Beer 12 EaCoors Light American Style Light Lager Beer 4.2% ABV Cans - 12-12 Fl. Oz.
- ½ cup old bay seasoning
- 2 tbsp kosher salt
- 1 tbsp black peppercorns
- 1 tbsp red pepper flakes
- 1 head garlic, halved crosswise
- 2 lemons, halved
- 4 bay leaves
- 1 ½ lb small red potatoes, scrubbed
- 1 lb smoked andouille sausage, cut into 2-inch pieces
- 4 ears corn, husked and broken in half
- 4 whole live dungeness or blue crabs (about 1 ½ lb each), or 4 lb pre-cleaned crab halves
For serving
- 4 tbsp unsalted butter, melted
- 2 lemons, cut into wedges
- old bay seasoning, for sprinkling
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the water, beer, Old Bay, kosher salt, black peppercorns, red pepper flakes, garlic, lemons (squeeze the juice in before dropping the halves in), and bay leaves in a 12-quart or larger stockpot. Bring to a rolling boil over high heat, about 15–20 minutes.
- 2
Add the potatoes to the boiling broth and cook for 10 minutes, until just beginning to soften when pierced with a knife tip.
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