Cater Tray #4 - Crab N Shrimp Boil Recipe

Clean and prep crabs

If using live crabs, humanely dispatch and rinse thoroughly under cold water. Remove any loose debris and trim any sharp spines. If using pre-cooked crabs, rinse and set aside. Keep crabs refrigerated until ready to boil.

Prepare shrimp

If shrimp are frozen, thaw completely in the refrigerator or under cold running water. Rinse and, if desired, remove vein (devein) leaving shells on for more flavor. Keep chilled until added to the boil.

Wash potatoes and leave whole (pierce larger ones once). Cut corn into halves and slice andouille sausage into 1-inch pieces. Quarter onions. Halve lemons and set aside.

Set the large stockpot on a burner and add 6 gallons of water. Bring water to a rolling boil over high heat.

Once boiling, add 1 cup kosher salt, 1 cup Old Bay seasoning, bay leaves, whole peppercorns, halved garlic cloves, the juice of 4 halved lemons (squeeze halves into pot and add the spent halves), and 2 tablespoons sugar (optional). Stir to dissolve and return to a vigorous boil. Taste a small spoonful of the broth and adjust seasonings: add more Old Bay or salt as desired.

Add potatoes to the seasoned boiling water. Cook for 12–15 minutes or until just fork-tender (time depends on size).

Add the sausage, onions, and corn to the pot with potatoes. Continue boiling for another 8–10 minutes so the corn and sausage heat through and flavors meld. Keep a steady rolling boil.

Raise heat so the pot returns to a full boil. Using the perforated basket or a slotted scoop, lower the crabs into the boiling broth. Cook crabs for 8–10 minutes (depending on size) until shell color brightens and internal temperature is adequate (if applicable).

After crabs have cooked for 6–7 minutes, add the shrimp to the pot. Shrimp will cook quickly: boil 2–4 minutes until they are pink and firm. Do not overcook.

When shrimp and crabs are cooked, lift the basket or use a large slotted spoon to drain and transfer seafood, potatoes, corn and sausage to large disposable trays or directly onto paper-lined serving tables.

Melt butter and mix with 1–2 tablespoons of Old Bay seasoning (adjust to taste). Drizzle or brush the seasoned melted butter over the drained seafood and add-ins while hot.

Garnish generously with chopped parsley and scatter lemon wedges. Offer extra Old Bay and melted butter at the table for guests.

Serve immediately on trays or paper with crackers, napkins, and seafood utensils. Provide bowls for shells and plenty of wet wipes.