My wife and I are both big fans of seafood and our absolute favorite way to cook and consume a large quantity of seafood is a crab boil. In fact, we love it so much that we served a crab boil to our friends and families in the evening before our wedding. Since spring 2018 is finally here in Seattle, we couldn’t wait to celebrate the longer and sunnier days with a crab boil.
Here’s our recipe for 10 people:
The key to a good crab boil is having fresh ingredients. We like our dungeness crab live and thrashing before the boil so that the meat is at its optimal quality.
For the soup:
- White wine (optional)
- Onion, 1 large quartered
- Old bay seasoning, lots
For the boil:
- Dungeness crab x3
- King salmon or Atlantic salmon, 2 lbs, cut into 2 x 2x 2 inch size cubes*
- Shrimp, 1 lbs
- Manila clams, 2 lbs
- Scallops, ½ lbs
- Corn x4, cut in 3 segments
- Potatoes, 2 lbs, quartered
- Andouille sausage, 1 lb, cut into 2-3 in segments
- Hot Italian sausage links.
*Make sure your salmon has enough fat content. King and Atlantic salmon are both good candidate for this boil. I’ve tried sockeye, chum, coho, and pink and none of them worked as well.
- Bring a large pot of water to a boil, add wine, onion, potatoes, corn, old bay seasoning. Boil for 10 mins. In the meantime, roast hot italian sausage in your oven until it’s fully cooked and browned (usually 375F x 20 mins).
- Add dungeness crabs and andouille sausage to the pot and boil for 5 more mins
- Add Manila clams, boil the entire pot for 5 more mins
- Add add shrimp, scallops and salmon into the pot, boil the entire pot for another 5 mins (or until salmon is fully cooked).
At this point your potatoes and corn have been boiling for at least 25 mins, crabs and sausage 15 mins, clams 10 mins and shrimp, scallops and salmon 5 mins. And your Italians sausage should be fully cooked. Cut them 2-3 segments and dump them in the pot as well.
5. Drain the water, dump the content on the table and EAT!
We usually make a dip using olive oil with creole seasoning or old bay seasoning.