Chyrel's Recipes From Friends

Maryland Crab Boil Recipe

Maryland Crab Boil   

2 live crabs per person -- (2 to 4)
1 ear corn per person, shuck and halve
4 small new or red potatoes per person
1 white boiling onion, for every
2 people -- (2 to 3)
2 lemons, halved -- (2 to 4)
crab boil or old bay seasoning, to taste
2 whole bay leaves -- (2 to 4)



Make sure to buy your crabs live and as fresh as possible. They can be feisty so be careful. In a very large stock pot, place all vegetable and seasoning and fill with water (make sure you have left enough room for the crabs and that their is enough water to cover them when added). Bring to a boil and simmer until potatoes are partially cooked about 10-15 minutes. You should be able to pierce them but not get a fork all the way in. Bring back to the boil and add the crabs. Cover and simmer 5-7 minutes or until the crabs have turned red. Double check that the potatoes have cooked through. Drain well and serve immediately. Serving Suggestions: The easiest way to serve this is to lay down a few layers of paper (unprinted newspaper or butcher paper) on your table. Have plenty of napkins and even paper or plastic bibs around. Make sure you have a few nut crackers, nut picks, wooden mallets and other implements for cracking the shells and getting out the meat. This is down and dirty, "hands on" food. Have a lot of cold drinks and maybe some fresh biscuits and honey ready to cool your mouth. You won't remember when you've had so much fun! You can even save some of the stock and make a lovely crab bisque with the leftover crab (if there is any)!

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