blue crabs

<p>This Louisiana Crab Boil Recipe is an easy and delicious family favorite crab boil recipe.</p>

Louisiana Crab Boil

Dozen Blue Crabs (fresh and live)

4.5 lb. Bag Louisiana Crawfish & Crab Boil (powder)

Louisiana Liquid Crab Boil

Lemons

lemon juice

Garlic Whole

Onions

Celery

Sausage

Pack Whole Mushrooms

Corn

Bag Small Red Potatoes (about 15)

Gallons of Water

– (8-10 lbs) Bag Ice

Rinse your Crabs off and place them in a large ice chest with the plug unplugged, so the crabs don’t drown from melted ice. Pour 1 bag of ice over the crabs. This step is necessary. Pouring ice over the Crabs and immersing them will cause them to be dormant, so they don’t lose their claws. Let the crabs sit on the ice for at least 1 hour before cooking them. 

d=&#8221;instruction-step-2&#8243;>2. Pour 7 gallons of water into the boiling pot, add the bag of seasoning, the bottle of liquid seasoning, and lemon juice in the pot. Stir seasonings, then place the sausage, potatoes (we boil the potatoes in the netted bag it comes in), mushrooms, onions, garlic, lemons in the strainer basket and place into the boiling pot until the water comes to a boil.

d=&#8221;instruction-step-3&#8243;>3. Once the water comes to a boil, lift the strainer basket out of the water then pour the crabs into the basket and place back into the water.

d=&#8221;instruction-step-4&#8243;>4. Add the Corn and Celery to the pot. Doesn’t it look delicious? You can use any sausage you like. And omit anything you don’t like.

nstruction-step-5&#8243;>5. Let the crabs and the other ingredients in the boiling pot cook for 10 minutes once they come to a boil.

nstruction-step-6&#8243;>6. Once the Blue Crabs and the other ingredients are finished cooking turn off the propane burner and pour the remaining bag of ice into the pot. Let the crabs sit in the pot for 20 minutes before removing them from the pot. * Please keep children and animals away from the pot when cooking and when removing hot food.

nstruction-step-7&#8243;>7. Using thick gloves or oven mitts carefully remove the strainer basket from the pot and pour the contents of the basket onto a table covered with newspaper or pour everything onto a seafood cooling rack.

nstruction-step-8&#8243;>8. Turn the crab’s belly side up. This keeps the juice from leaking out which keeps the crabs from drying out. Feeds 4-6 people depending on how much they eat! Make sure to grab lots of paper towels and your favorite beverage before sitting down to eat your Crabs. Enjoy!

What a fun recipe for summer! This will be perfect for the 4th of July! Looking forward to enjoying this! Yum!

Seafood for days! I'm so excited for this dish!

You have quite the amazing set up! Crab boils are so good!! I can't get enough of Southern food!

Wow, I love Crab, I never realized how easy it was! Going to make this ASAP!

Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans’ Gentilly neighborhood. It contains fin fish, which is rarely seen in restaurants in New Orleans, where seafood gumbos tend to contain shrimp and crab. Gumbo filé, made of dried and ground sassafras leaves, is used both as a thickening agent and for its flavor. Mr. Ruiz’s gumbo can be found at the Munch Factory, the New Orleans restaurant he owns with his wife, Alexis.

Creole Redfish Gumbo

all-purpose flour

yellow

green bell pepper

celery

garlic

shrimp stock or seafood stock

blue crabs, crab meat

gumbo filé powder

bay leaves

salt

thyme

Worcestershire sauce

cayenne,

redfish, black drum fish

Creole seasoning (such as Tony Chachere’s)

oysters oysters

hot sauce (such as Tabasco)

white rice,

scallions,

Prepare the roux: In a large pot, heat the oil over medium-high until it’s just shy of smoking. Slowly shake the flour into the oil, whisking until smooth. Reduce the heat to medium and continue whisking until the roux is a deep dark brown, 20 to 30 minutes, adjusting the heat as necessary to prevent burning.

Using a wooden spoon, stir in the onion, bell pepper, celery and garlic. Cook another 10 minutes, stirring constantly.

Stir in the stock. Bring to a boil and add the crabs (if using whole blue crabs), gumbo filé, bay leaves, salt, thyme, Worcestershire sauce and cayenne. Reduce the heat to medium-low and simmer until the flavors have melded, skimming off any foam or skin on the surface, about 1 hour.

Toss the shrimp and fish with the Creole seasoning and stir into gumbo, along with the oysters and crab meat (if using). Simmer until the shrimp and fish are cooked, about 10 minutes. Add the hot sauce. Taste and season with more salt and hot sauce if necessary. Divide among soup bowls and top with rice and scallions.

Grab a bushel of crabs and a case of beer.&nbsp; It's time to enjoy the bounty of the Chesapeake!

How to Steam Fresh Blue Crabs

Old Bay

water

lbs Blue Crabs (fresh, living and a little feisty)

Mix enough water and beer in the pot of the steamer to get a rolling boil as per the manufacturers directions for your steamer.

Arrange the crabs in a single layer in the steamer pot and sprinkle with a thick coating of Old Bay. Arrange another layer over top and repeat.&nbsp;

Place the steam pot over the boiling water and cover the lid tightly. You will be working in batches, so don't try to fit them all in.

Steam the crabs until cooked through, checking after 15 to 20 minutes to see how things are going.  Depending on how big your pot is, how many crabs you packed in there will determine how long the steaming takes. The crabs will have turned a beautiful bright red color when done.

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Louisiana Crab Boil

Creole Redfish Gumbo

How to Steam Fresh Blue Crabs

Top 3 blue crabs recipes from across the web

The most viewed blue crabs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Louisiana Crab Boil

Creole Redfish Gumbo

How to Steam Fresh Blue Crabs

The most viewed blue crabs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine