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Restaurants›Krab Kingz Springfield›Cater Tray #2 - Crab Boil Recipe

Cater Tray #2 - Crab Boil Recipe

Name: Krab Kingz Springfields CATER Tray #2 - Crab Boil Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Cajun
Ingredients: 5 lbs snow crab legs (pre-cooked, split or whole); 6 quarts water; 1 quart beer (lager or pale ale) or additional water; 3 tbs sea salt; 2 tbs granulated garlic; 1 each onion, quartered; 3 each lemons, halved; 3 each bay leaves; 1 cup Cajun or Creole seasoning; 1 tbs Old Bay seasoning (optional for extra flavor); 1.5 lbs small red potatoes, halved; 4 each corn on the cob, cut into 2–3 pieces; 1 lb Andouille or smoked sausage, halved lengthwise; 1 cup unsalted butter; 4 tsp fresh garlic, minced; 0.5 cup fresh parsley, chopped; 2 tbs lemon juice (from fresh lemons); 2 tsp hot sauce (optional); 0.5 cup melted butter for serving; 1 loaf crusty bread or baguette, sliced; 10 each paper towels and lemon wedges

Inspired by Krab Kingz Springfield

Time1h

Serves8

Five pounds of sweet and flavor packed tender crab legs, cooked to perfection and bursting with Cajun flavor—perfect for sharing, but hard to let go of. Feeds 8-10 ppl

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Ingredients

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Seafood

5 lbs snow crab legs (pre-cooked, split or whole)

Boil Liquid

6 quarts water

1 quart beer (lager or pale ale) or additional water

3 tbs sea salt

2 tbs granulated garlic

1 each onion, quartered

3 each lemons, halved

3 each bay leaves

1 cup Cajun or Creole seasoning

1 tbs Old Bay seasoning (optional for extra flavor)

Aromatics & Veggies (optional but recommended)

1 1/2 lbs small red potatoes, halved

4 each corn on the cob, cut into 2–3 pieces

1 lb Andouille or smoked sausage, halved lengthwise

Finishing Butter & Garnish

1 cup Unsalted butter

4 tsp fresh garlic, minced

1/2 cup Fresh parsley, chopped

2 tbs lemon juice (from fresh lemons)

2 tsp hot sauce (optional)

1/2 cup melted butter for serving

Serving

1 loaf crusty bread or baguette, sliced

10 each paper towels and lemon wedges

Method

Prepare Ingredients

Prep seafood and produce

If crab legs are frozen, thaw in refrigerator 24 hours or run under cold water until separated. Rinse crab legs and pat dry. Cut corn into 2–3 pieces each, halve small potatoes, slice sausage lengthwise, quarter the onion, and halve lemons.

Make Cajun Boil

Bring liquid to a boil

In a very large stockpot (12–16 quarts) add 6 quarts water and 1 quart beer (or additional water). Squeeze the juice from 2 of the halved lemons into the pot, then drop the halves in. Add sea salt, granulated garlic, bay leaves, Cajun seasoning, and Old Bay (if using). Bring to a rolling boil over high heat.

Cook potatoes and sausage first

Once boiling, add the halved potatoes and simmer 8–10 minutes until just tender when pierced with a fork. Add sausage and cook 3–4 minutes to heat through and absorb flavors.

Add corn

Add corn pieces to the pot and cook 4–5 minutes until bright yellow and nearly tender.

Simmer seafood gently

Add the crab legs in batches if necessary so they fit. Because these crab legs are pre-cooked, submerge and simmer for 4–6 minutes just to heat through and absorb seasoning. For very large legs, up to 6–8 minutes. Avoid overcooking to keep meat tender.

Rest & drain

Turn off heat. Use tongs to transfer crab legs, corn, potatoes, and sausage to a large colander or onto a lined tray to drain. Discard onion and bay leaves from the pot.

Finish Butter & Toss

Make garlic lemon butter

While seafood rests, melt 1 cup unsalted butter in a small saucepan over low heat. Add minced fresh garlic and cook 1–2 minutes until fragrant (do not brown). Remove from heat and stir in chopped parsley, 2 tablespoons fresh lemon juice, and hot sauce if using.

Toss seafood

Place drained crab, corn, potatoes, and sausage in a large shallow pan or on the catering tray. Pour the warm garlic lemon butter evenly over everything and gently toss (use tongs or gloves) so pieces are coated. Reserve 1/2 cup melted butter for serving.

Serve

Arrange the coated crab legs, corn, potatoes, and sausage attractively on the catering/party tray. Garnish with extra chopped parsley and lemon wedges. Serve immediately with reserved melted butter for dipping, crusty bread on the side, paper towels, and extra hot sauce if desired.

Leftovers: Refrigerate in airtight containers up to 2 days. Reheat gently (steamed or oven at 300°F covered) to avoid drying out.