Blue Crab Recipe

Prepare crabs

If using live blue crabs, humanely kill and clean them just before cooking: chill on ice for 15–20 minutes to sedate, then remove apron (the small triangular flap on the underside), lift and twist off the top shell, remove gills and guts, rinse thoroughly under cold running water. Tie claws with kitchen twine or secure in a mesh bag to keep claws intact while boiling.

Make seasoned boiling liquid

In a large stockpot, combine 4 cups water, 2 tablespoons coarse salt, 3 tablespoons Old Bay seasoning, 2 bay leaves and 1 teaspoon whole black peppercorns. Bring to a rolling boil over high heat.

Cook crabs

Carefully add the prepared blue crabs to the boiling liquid. Cover and return to a full boil. Once boiling again, cook for 8–10 minutes for medium crabs (about 4–5 oz each) or 10–12 minutes for larger crabs. Crabs are done when shells turn bright orange and meat registers about 145°F (63°C) if measured.

Rest and drain

Using tongs, transfer cooked crabs to a large colander or tray to drain and cool slightly for 3–5 minutes so they are easier to handle. Reserve 1/2 cup of the cooking liquid if you want to thin butter sauce or save for stock.

Make garlic butter

While crabs cook or right after they finish, melt 6 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the 3 minced garlic cloves and cook gently for 1–2 minutes until fragrant and just softened (do not brown). Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If you reserved cooking liquid and the butter is too thick, whisk in up to 2 tablespoons of reserved liquid to loosen.

Serve

Arrange the hot crabs on a platter. Pour or serve the garlic butter warm alongside the crabs. Garnish with additional chopped parsley and lemon wedges. Provide crab crackers and small forks for cracking shells and extracting meat. Optional: offer extra melted butter or crusty bread/steamed rice to accompany the meal.

If serving with crusty bread, warm the bread and brush with a little of the garlic butter. If serving rice, spoon some butter over the rice and serve crabs on top or alongside. Discard shells and any inedible parts. Enjoy immediately while warm.