📝 About This Recipe
Celebrate the bounty of the Pacific Northwest with this vibrant Dungeness Crab Boil, a feast designed for communal dining and messy fingers. This recipe features sweet, succulent Dungeness crab legs simmered in a deeply aromatic broth of citrus, beer, and signature spices, alongside smoky andouille sausage and buttery corn. Finished with a decadent drenching of roasted garlic and lemon-herb butter, it’s a high-energy meal that turns any dinner into a celebration.
🥗 Ingredients
The Boil Base
- 6 quarts Water
- 12 ounces Lager-style Beer (optional, for depth of flavor)
- 1/2 cup Old Bay Seasoning (plus more for dusting)
- 3 pieces Lemons (halved)
- 1 large Yellow Onion (quartered)
- 1 head Garlic (halved crosswise)
Main Components
- 3-4 pounds Dungeness Crab (cleaned and halved or quartered)
- 1 pound Andouille Sausage (cut into 2-inch rounds)
- 1.5 pounds Red Bliss Potatoes (small, whole)
- 4 ears Sweet Corn (shucked and snapped in half)
Garlic Butter Sauce
- 1 cup Unsalted Butter (2 sticks)
- 6 cloves Garlic (minced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Fill a very large stockpot (at least 12-16 quarts) with 6 quarts of water. Add the beer, Old Bay seasoning, halved lemons (squeeze them in first), quartered onion, and the halved head of garlic.
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2
Bring the liquid to a rolling boil over high heat, then reduce to a simmer for 10 minutes to allow the aromatics to infuse the water thoroughly.
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3
Add the red bliss potatoes to the pot. Cook for 12-15 minutes, or until they are just starting to become fork-tender.
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4
Add the sliced andouille sausage to the pot and continue to boil for another 5 minutes, allowing the smoky fats to render into the broth.
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5
Gently place the corn cob pieces into the boiling liquid. Cook for 3-4 minutes.
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6
Add the Dungeness crab pieces. If using pre-cooked (chilled) crab, you are simply heating it through for 5-6 minutes. If using raw crab, boil for 10-12 minutes until the shells are bright orange and the meat is opaque.
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7
While the crab finishes, prepare the butter sauce. In a small saucepan over medium-low heat, melt the 2 sticks of butter.
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8
Add the minced garlic to the butter and sauté for 1-2 minutes until fragrant but not browned.
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9
Whisk in the smoked paprika, lemon juice, and chopped parsley. Remove from heat and set aside.
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10
Turn off the heat under the large pot. Let everything soak in the seasoned liquid for an additional 5 minutes to maximize flavor absorption.
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11
Carefully drain the entire contents of the pot through a large colander, or use a slotted spoon to transfer the ingredients to a large rimmed baking sheet or a table covered in butcher paper.
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12
Pour half of the garlic butter sauce over the crab and vegetables, tossing gently to coat. Serve the remaining butter in small individual ramekins for dipping.
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13
Finish with a final dusting of Old Bay and fresh lemon wedges on the side.
💡 Chef's Tips
Don't overcook the crab; if it's already cooked when you buy it, it only needs a few minutes to warm through or the meat will become rubbery. Always salt your water generously in addition to the spice mix—it should taste like the ocean. To keep the potatoes from falling apart, choose waxy varieties like Red Bliss or Yukon Gold rather than starchy Russets. If you want extra heat, add a few dashes of liquid crab boil or cayenne pepper to the water base. Provide plenty of nutcrackers, seafood forks, and a 'discard bowl' for the shells to keep the table organized.
🍽️ Serving Suggestions
Serve with a crusty French baguette to soak up the extra garlic butter and flavorful juices. Pair with a crisp, cold Pilsner or a citrusy Sauvignon Blanc to cut through the richness of the butter. A simple cucumber and red onion salad provides a refreshing, crunchy contrast to the warm seafood. For a true backyard experience, serve on newspaper or butcher paper in the center of the table for easy cleanup. Have plenty of wet wipes or lemon-scented water bowls handy for guests to clean their hands.