Pacific Northwest Dungeness Crab Boil
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 3 whole fresh Dungeness crabs, cleaned and halved
- • 450g smoked Kielbasa sausage, cut into chunks
- • 6 ears sweetcorn, halved
- • 1kg baby red potatoes
- • 1 large onion, quartered
- • 2 heads garlic, halved crosswise
- • 1/2 cup Old Bay seasoning
- • 2 lemons, halved
- • 1/2 cup unsalted butter, melted with 2 minced garlic cloves (garlic butter dip)
- • 1 tsp salt
Preparation Steps
Fill a large 16-litre stockpot with 8 litres of water; add Old Bay seasoning, halved lemons, quartered onion, garlic heads, and salt; bring to a rolling boil for 10 minutes to infuse aromatics.
Add baby red potatoes and sliced Kielbasa sausage; boil for 15 minutes until potatoes are almost tender.
Add sweetcorn halves and boil for another 5 minutes.
Add cleaned Dungeness crab halves into the boiling aromatic broth; boil for 8 minutes until crabs are heated through and shells turn bright orange.
Drain the pot into a large colander; dump the steaming crabs, corn, potatoes, and sausage onto a butcher paper lined table.
Serve immediately hot with bowls of warm garlic lemon butter and crusty sourdough.