Recipe

Crab Boil Recipe

A zesty, tangy crab boil with buttery lemon spice sauce, tender potatoes, sweet corn, and crisp-edged sausage. Big flavor, low drama, maximum napkins.

By Matt Campbell

•

4.9

Jump to Recipe

Crab boil night is my favorite kind of chaos. It is loud, messy, and deeply satisfying, like the dinner party version of a group hug. And when you build it around a zesty, tangy butter sauce that tastes like lemon, garlic, and a little heat decided to start a band, it turns into a full-on event.

This recipe keeps the ingredient list accessible and the steps clear, but it still feels luxurious. The trick is timing your pot so everything hits the table hot and perfect, plus finishing with a bright sauce that wakes up every bite.

Why It Works

Layered flavor without fuss: The boil seasons the seafood, and the finishing sauce brings the tangy punch.
Perfect texture: Potatoes turn creamy, corn stays sweet, and crab heats through gently so it stays juicy.
Restaurant-style finish at home: Lemon zest, a splash of vinegar, and a little Dijon make the butter sauce taste brighter and more grown up.
Flexible and forgiving: Swap crab types, adjust spice level, and scale for a crowd without rewriting your whole life.

Pairs Well With

Garlic bread or warm French bread for sauce-dunking
Simple coleslaw with a lemony dressing
Crispy roasted broccoli or green beans
Cold beer, sparkling lemonade, or a citrusy white wine

Storage Tips

Crab boils are best fresh, but leftovers can still be delicious if you treat them gently.

How to store

Seafood and boil items: Cool quickly, then refrigerate in airtight containers for up to 2 days.
Sauce: Refrigerate separately for up to 5 days. It will solidify, which is totally normal.

How to reheat (do not overcook)

Best method: Steam crab, corn, and potatoes over simmering water for 3 to 6 minutes until just hot.
Sauce: Warm in a small pan on low heat, stirring often. If it looks like it is separating, whisk in 1 to 2 teaspoons warm water and keep going.

Leftover ideas

Pick crab meat and toss with the warmed sauce over pasta or rice.
Dice leftover potatoes and sausage, crisp them in a skillet, then top with crab and a squeeze of lemon.

Common Questions

Can I use frozen crab legs?

Yes. Thaw overnight in the fridge if you can. If not, rinse off any ice glaze under cold water and add 2 to 4 minutes to the heat-through time. Crab legs are usually pre-cooked, so you are warming them, not boiling them to death.

What makes this crab boil zesty and tangy?

It is the combo of lemon juice and zest, a splash of apple cider vinegar, and a little Dijon mustard. That trio cuts through butter and makes everything taste brighter.

How spicy is it?

As written, it is medium. To keep it mild, reduce cayenne and red pepper flakes. To go hotter, add more cayenne or a few dashes of hot sauce to the butter sauce.

Do I need a crab boil bag seasoning?

No. It is convenient, but not required. Old Bay-style seasoning, extra garlic, lemon, and a well-salted pot get you there.

How salty is the pot?

It is meant to be a properly seasoned seafood boil, which is on the salty side. The exact saltiness depends on your kosher salt and your seasoning blend. For best results, use 2 to 4 tablespoons Diamond Crystal kosher salt for this amount of water. If using Morton kosher (saltier by volume), start with 1 1/2 to 3 tablespoons. Remember Old Bay or Cajun seasoning adds salt too.

What if my butter sauce breaks or looks greasy?

Turn the heat down. Whisk in 1 to 2 teaspoons warm water, then whisk like you mean it. A small spoon of Dijon also helps bring it back together.

Can I add shrimp or clams?

Absolutely. Add shrimp in the last 2 to 3 minutes. Add clams or mussels about 5 to 7 minutes before serving and cook until they open. Discard any that do not open.

My pot feels too full. What now?

Totally normal. Crab legs are bulky and a 12-quart pot can get crowded fast. Either use a larger pot, increase water a bit and let the top steam, or cook in batches and keep finished items warm on a sheet pan while the rest cooks.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot (at least 12 quarts) with lid
Spider strainer or slotted spoon
Large sheet pan or big bowl for tossing
Small saucepan for the butter sauce
Tongs and kitchen shears (very helpful for crab legs)
Paper or parchment for lining the table or tray

The first time I hosted a crab boil, I tried to make it fancy. Linen napkins, nice plates, the whole thing. Two minutes in, someone cracked a leg, butter went airborne, and the vibe immediately improved. That is the truth of a crab boil. It is not precious food, it is party food.

Now I lean into the fun. I line the table, set out lemon wedges like confetti, and make a sauce so bright and tangy you want to lick your fingers and pretend it is for the flavor. This recipe is my sweet spot: cozy, loud, and just luxurious enough to feel like a win.

Crab Boil Recipe

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 to 6

Ingredients

For the boil

6 quarts water (use 4 quarts only if you plan to steam the crab on top)
2 to 4 tablespoons Diamond Crystal kosher salt (or 1 1/2 to 3 tablespoons Morton kosher)
2 tablespoons Old Bay (or Cajun seafood seasoning)
1 tablespoon smoked paprika (optional if your Cajun blend is already paprika-forward)
1 teaspoon cayenne pepper (optional, for heat)
2 lemons, halved
1 head garlic, cut in half crosswise
1 large yellow onion, quartered
1 1/2 pounds baby red potatoes
4 ears corn, shucked and cut in half
12 to 14 ounces andouille sausage, cut into 1-inch pieces
3 to 4 pounds snow crab legs (or king crab legs), thawed if frozen

For the zesty and tangy butter sauce

12 tablespoons unsalted butter (1 1/2 sticks)
6 cloves garlic, finely minced
1 tablespoon Old Bay (or Cajun seasoning)
1 teaspoon paprika (optional if your seasoning blend already has plenty)
1/2 teaspoon red pepper flakes (optional)
Zest of 1 lemon
1/4 cup fresh lemon juice (about 1 to 2 lemons)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
Salt and black pepper, to taste

For serving

Lemon wedges
Extra parsley
Hot sauce (optional)

Instructions

Set the vibe and prep. Line a table or a big sheet pan with parchment or butcher paper. Set out bowls for shells, plenty of napkins, tongs, and kitchen shears.
Build the boil base. In a large stockpot, add water, salt, Old Bay, smoked paprika (if using), and cayenne (if using). Add the lemon halves, garlic halves, and onion. Bring to a rolling boil. Note: This is a seasoned boil, not a broth you will serve, so it should taste boldly seasoned.
Cook the potatoes first. Add the potatoes, reduce to a lively simmer, and cook until almost tender, 10 to 12 minutes depending on size.
Add sausage and corn. Stir in the sausage and corn. Simmer until the corn is bright and the potatoes are just fork-tender, 5 to 7 minutes. (They will get a few more minutes with the crab.)
Make the zesty butter sauce. While the pot simmers, melt butter in a small saucepan over low heat. Add minced garlic and cook until fragrant, 60 to 90 seconds. Stir in Old Bay, paprika, and red pepper flakes. Turn off the heat and whisk in lemon zest, lemon juice, vinegar, and Dijon. Off heat keeps the lemon and vinegar tasting bright, not harsh, and helps prevent separation. Stir in parsley. Taste and adjust with salt, pepper, more lemon, or more spice.
Add the crab last (gentle heat-through). Add crab legs to the pot. Cover and cook just until heated through, 4 to 6 minutes for snow crab (a bit longer for thick king crab). Avoid overcooking, since most crab legs are already cooked. If the pot is crowded, the top crab legs may steam more than boil, and that is completely fine.
Drain and dump. Use a spider strainer or tongs to lift everything onto the lined table or a large tray. Drain well and let excess liquid drip off for a minute so the final dish is not watery and the sauce can cling.
Sauce it like you mean it. Drizzle the zesty butter sauce over everything. Toss gently with tongs, or serve extra sauce on the side for dunking.
Finish and serve. Shower with extra parsley, squeeze fresh lemon over the top, and bring out hot sauce if your crowd likes a little danger. Put the kitchen shears front and center so nobody is fighting their food.

Timing note: Pot times are estimates and can shift by a few minutes depending on how quickly your pot returns to a boil after each addition.

Nutrition information is estimated.

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