Haylie's Crab Boil
Haylie's Crab Boil
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 995
- Total Fat
- 61
- Saturated Fat
- 24
- Carbohydrates
- 73
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 42
- Cholesterol
- 192
- Sodium
- 1502
- Total: 35 min
- Active: 20 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 995
- Total Fat
- 61
- Saturated Fat
- 24
- Carbohydrates
- 73
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 42
- Cholesterol
- 192
- Sodium
- 1502
- Total: 35 min
- Active: 20 min
Ingredients
One 12-ounce bottle beer, any type
1 cup Old Bay Seasonings, with 2 tablespoons reserved
1 cup kosher salt
3 pounds small red potatoes
6 lemons, halved
4 large heads garlic, tops cut off
5 fresh or dried bay leaves
Three 1-pound packages cooked kielbasa, cut on the diagonal into 1-inch pieces
8 ears corn, husks and silks removed, halved
8 pounds live blue crabs (about 24 crabs)
1 stick (8 tablespoons) salted butter
Directions
- Cover a table with several layers of newspaper. Fill a 42-quart stockpot fitted with a steamer basket insert about three-quarters full with water. Bring to a boil over medium heat. Add the beer, Old Bay Seasoning, salt, potatoes, lemons, garlic and bay leaves. Cover and cook for 10 minutes.
- Add the kielbasa and corn. Cook for another 5 minutes. Add the crabs and cook for another 6 minutes.
- Meanwhile, melt the butter in a small saucepan. Divide among small bowls.
- Pull out the steamer basket and let it drain over the stockpot. Pour the contents of the basket out onto the covered table. Sprinkle the 2 tablespoons of reserved Old Bay Seasonings over the crab boil on the table. Serve with the butter for dipping.
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