Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
A big pot of spiced boiled crabs, a New England tradition, is a delicious but messy affair. Cover the table with newspaper and have lots of big napkins on hand. Serve with coleslaw and rolls. P.S. You don’t need to live in New England to make a crab boil, but hopefully you live somewhere that you have access to live crabs.
- 2 Medium Onions (Coarsely Chopped)
- 1 Carrot (Peeled & Coarsely Chopped)
- 1 Celery Stalk (Coarsely Chopped)
- 1 Lemon (Sliced)
- 1/2 Cup Crab Boil Seasoning
- 1 Tablespoon Crushed Red Pepper
- 1 Tablespoon Kosher Salt
- 16 Cups Water
- 12 Ounces Beer
- 2 Dozen LIVE Hard-Shell Blue Crabs Or Hard-Shell Crabs Popular In Your Area (Rinsed)
- In 12 Quart Stockpot, combine onions, carrots, celery, lemon, crab boil seasoning, crush red pepper, kosher salt, water, and beer. Heat to boiling over high heat. Cook 15 minutes.
- Using tongs, transfer crabs to stockpot. Cover and heat to boiling. Boil 5 minutes. Crabs will turn red. With tongs transfer crabs to colander to drain. Transfer crabs to warm platter.
- To eat, twist off claws and legs, and then crack shell to remove meat. Break off flat pointed apron from underside of crab. Remove top shell. Throw away feathery gills. With kitchen shears or hands, break body in half down center. With fingers or lobster pick, remove meat.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserve