Master RecipeBoiled Blue Crabs
NOTE: We find that crabs have so much flavor they are best boiled in plain water. You can add seasonings (see the variations), but they are far from essential. An 8-quart stock pot will hold only 8 crabs at a time. If you want to cook more crabs, keep reusing the liquid as needed. Or, if you like, use a larger pot and more water, following the proportions outlined in this recipe. Eating boiled crabs (see figures 27 through 30) is a lot of work, and we think they make more sense as an appetizer than a main course. Serves four as an appetizer.
8 blue crabs (6 to 8 ounces each), rinsed
Lemon wedges
INSTRUCTIONS:
Bring 41/2 quarts water to boil in 8-quart stock pot. Using tongs, add crabs and boil until bright orange-red, about 5 minutes. Remove crabs with tongs and serve with lemon wedges.
VARIATIONS:
Crab Boil with Vinegar and Old Bay
Bring 4 quarts water, 2 cups white vinegar, and 1 tablespoon Old Bay to boil in pot. Cook crabs as directed and serve with lemon wedges.
Spicy Crab Boil with Vinegar and Old Bay
Bring 4 quarts water, 2 cups white vinegar, 1 tablespoon Old Bay, 1 teaspoon cayenne, and 1 tablespoon paprika to boil in pot. Cook crabs as directed and serve with lemon wedges.