CRAB BOIL WITH BEER AND OLD BAY

 Crab Boil with Beer and Old Bay Recipe

 Active Time Total Time Yield

20 Mins 50 Mins Serves 8

Blue crabs, once called the “pride of the Chesapeake”, can be found throughout the Coastal South when in season, which typically lasts from late April to October. If you’re lucky enough to get your hands on some live blue crabs, there’s no better way to enjoy them than in an old- fashioned crab boil, or “crab feast,” as they say around the Chesapeake Bay.

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  Ingredients

4 quarts water

48 ounces light beer

How to Make It

Step 1

Combine water, beer, Old Bay, salt, lemons, garlic, and onions

  

 1 cup Old Bay seasoning

3 tablespoons kosher salt

6 lemons, halved, plus lemon wedges for serving

4 garlic heads, halved

3 small yellow onions, halved with root ends intact

2 pounds small red potatoes, halved

in a large (8- to 10-quart) stockpot; bring to a boil over medium-high. Add potatoes, sausage, and corn, and cook until potatoes are tender, about 20 minutes. Using a slotted spoon; remove all solids from pot, and spread in a single layer on a large baking sheet lined with parchment paper or newspaper.

Step 2

Return cooking liquid to a boil; add crabs, and cook until shells are bright orange and crabmeat flakes easily,

      

2 pounds andouille sausage, cut into 3-inch pieces

8 medium- size ears fresh corn, halved

4 pounds live blue crabs

about 10 minutes. Serve crabs with potatoes, sausage, corn, and lemon wedges.