Crab Boil

Crab Boil with Crab, Shrimp, Corn, and PotatoesThere about two times out of the year when I buy crab, and one of those times is today, on Valentine’s Day. I normally make my mom’s recipe where she places it on a broiler pan, water in the bottom, and covered with foil, cooking, and allowing it to steam. Today was not that day. Today was the day for the crab boil.

While living in Dallas, Texas, I became accustomed to eating crawfish boils all the time, and became addicted to them. What more could one ask for, but a table lined with newspaper, stacked with steaming hot crawfish, and lots of cold beer. Call that an afternoon! Based on those experiences, I decided to grab about four clusters of crab, as they were on sale, some shrimp, and other goodies, and get the party started.


  • Crab Clusters
  • Shrimp (31-40s), roughly 20 or so
  • 2 lemons, quartered
  • 1 package of crab boil
  • Cayenne Pepper (to your liking)
  • 6 tbsp salt
  • Old Bay seasoning (optional)
  • Corn Cobs, cut into thirds
  • 4 Red potatoes, often called New Potatoes
  • Ice
  • Butter, melted with garlic salt (optional)

Start by bringing a large pot to a boil. I have an extremely large pot, often used for brining, or making big batches of soup. You will want a pot large enough to not only hold all of the ingredients, but also being able to submerge the goods. Once your water comes to a rolling boil, add in the salt, crab boil seasoning, lemons, cayenne pepper, and the potatoes. Cook the potatoes for roughly 14 minutes. Next toss in the crab lakes and boil for 5 minutes.  Add in the shrimp, and corn. Cook for a minute or two, turn off the heat, then take about six cups of cold ice and place it in the water. This will kill the boil.

Keep everything in the water for 15 minutes. During this time, melt your butter, adding garlic salt, and let it go on very low heat.

if you are doing this outdoors, feel free to use newspaper, lined on a large table, and if indoors, plate on a large serving platter. Sprinkle Old Bay seasoning over everything, put the butter in serving bowls, and get ready to party.

This is such a treat. The crab boil allows you to eat with your hands, use crab crackers, and picks, and is just something that is just really fun to eat.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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