Crab Boil Recipe

Prepare the pot

In a very large stockpot (12-16 qt) bring 6 liters (about 24 cups) of water to a vigorous boil over high heat.

Season the broth

Add 1 cup seafood boil seasoning, 6 crushed garlic cloves, 3 bay leaves, 1 tablespoon whole black peppercorns, and 2 teaspoons kosher salt to the boiling water. Squeeze the juice from 3 lemon halves into the pot and drop the rinds in as well. Return to a rolling boil and let the mixture bubble for 5 minutes to concentrate flavor.

Cook potatoes

Add the 3 lbs Yukon Gold potatoes to the seasoned boiling water. Reduce heat slightly so the pot maintains a strong boil. Cook potatoes until just tender, about 12-15 minutes depending on size. Test with a fork — it should slide in with slight resistance.

Add sausage and corn

Using a slotted spoon, add the sliced andouille sausage and the 6 halved corn ears to the pot with the potatoes. Continue boiling for 6-8 minutes so the sausage heats through and the corn becomes tender-crisp.

Finish seafood

Add the 4 lbs split snow crab legs and 2 lbs jumbo shrimp (shell-on) to the pot. Bring back to a boil and cook for 4-6 minutes — shrimp should turn pink and opaque; crab legs are pre-cooked and will be heated through. Do not overcook shrimp. Turn off heat.

Rest & drain

Let the entire mixture steep in the hot seasoned broth for 3-5 minutes to absorb flavor, then drain using a large colander or drain in batches. Reserve a cup of the cooking liquid if you want to thin melted butter for dipping.

Toss with butter and parsley

Transfer seafood, potatoes, corn, and sausage to a large serving pan or disposable catering tray. Immediately toss with 1 cup melted butter and 2 tablespoons chopped fresh parsley. Adjust seasoning with coarse sea salt to taste and add extra lemon wedges for serving.

Preheat & combine dry ingredients

Preheat oven to 425°F (220°C). In a large bowl whisk together 3 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1 teaspoon salt.

Cut in butter and add cheese

Cut 6 tablespoons cold cubed butter into the flour mixture until it resembles coarse crumbs (use a pastry cutter or two forks). Stir in 1 cup shredded sharp cheddar until evenly distributed.

Add wet ingredients and shape

Whisk 1 cup buttermilk with 1 lightly beaten egg, then pour into the dry ingredients and fold until just combined. Do not overmix. Turn dough out onto a lightly floured surface, gently pat to about 3/4" thickness. Use a 2.5" biscuit cutter to cut rounds (press straight down; don’t twist) and place on a parchment-lined baking sheet about 1" apart.

Bake and glaze

Bake biscuits 12-15 minutes until golden brown. While hot, brush each biscuit with 2 tablespoons melted butter mixed with 3 tablespoons honey (combine for glaze). Return to oven for 1 minute or simply let glaze soak in while cooling slightly.

Keep warm for carry-out

Place biscuits in an oven set to low (about 175°F / 80°C) or in insulated container so they remain warm and soft when packed for carry-out.

Assemble salad

In a large bowl combine 8 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 sliced cucumber, and 1 thinly sliced red onion. Toss gently to combine.

Portion and dress

Divide salad into 4 family portions (about 2 cups each). Pack dressings separately (approximately 3 oz per portion) so guests can choose ranch, balsamic vinaigrette, or Caesar. Keep chilled until pickup.

Pack family trays

Arrange the boiled mixture (crab, shrimp, potatoes, corn, andouille) in large foil trays or sealed containers. Spoon any remaining melted garlic butter into a small dipping cup, and include extra lemon wedges and an additional sprinkle of chopped parsley.

Include sides

Add 3-6 honey butter glazed cheddar biscuits (depending on family pack size) in a separate ventilated container to prevent sogginess. Add the chilled salad and a packet of dressing for each person.

Reheating instructions (for customer)

Seafood: Reheat gently — place contents in a large pot with 1/2 cup reserved cooking liquid or water, cover, and steam over medium-low for 5-8 minutes until heated through. Biscuits: Warm at 300°F (150°C) for 5-8 minutes covered with foil. Salad: serve chilled.