Every June Tate’s mom celebrates her birthday with a crab boil. It is a special treat that we have started looking forward to every summer. Over the years we have started perfecting the art of the crab boil and now just mix and match fun accompaniments to the meal to change it up every year. King crab legs are usually purchased pre-cooked and all you need to do is reheat them to serve. We choose to reheat them by steaming them in our giant turkey fryer pot, and boil any other side dishes underneath in a traditional seafood boil. We buy our crab legs at Costco; we have found they have the most reasonable prices and they can usually be found in the freezer section if they are not having their holiday seafood sale.
Tips For Measuring the Correct Amount of Water For the Seafood Boil:
- To determine how much water you’ll need for steaming crab legs, you’ll want to visually measure out enough water to cover your side dish ingredients, including sausage, potatoes, and corn. Shrimp, clams, and mussels can be steamed on top of the other ingredients with the crab legs so they don’t factor into the water measurement.
- If you are paranoid about not having enough water you can put the raw potatoes, corn, and sausage into the pot, add the beer, and add enough water to cover the ingredients. Remove the ingredients back out before seasoning the water and cooking.
- If your pot isn’t quite tall enough you can use foil over the top to tent the crab legs as a lid to keep the steam in.
Summer Crab Leg Boil
Makes: 4 servings
Prep Time: 45 minutes Total Time: 1 hour
Ingredients For The Water:
- 4 cups (+/-) water
- 1 summer beer (shandy or pilsner are good choices)
- 2 bay leaves
- 2 lemons, cut in half
- 3 tbs Old Bay seasoning
- 4 smashed garlic cloves
Ingredients For the Seafood Boil:
- 4-6 king crab legs (thawed if purchased frozen)
- 2 lbs kielbasa
- 2 lbs other seafood (shrimp, clams, or mussels)
- 4 ears of corn, husked
- 2 lbs baby potatoes
- 1 stick salted butter for dipping, melted
- Measure out the correct amount of water so that the combination of the water and beer will be enough to submerge any of your chosen side dish ingredients (sausage, potatoes, and corn). Add the beer, bay leaves, Old Bay Seasoning, and garlic to the pot. Squeeze each of the lemon halves and add them as well. You can taste the water if you want at this point- it won’t taste particularly good but it should taste very flavorful. If it doesn’t, add another tablespoon or two of Old Bay seasoning.
- If you are using potatoes or sausage, put them into the water in the pot. Heat the pot over high heat until it comes to a boil. Reduce the heat just a touch so that the water is at a steady simmer, cover with a lid, and cook for 20 minutes.
- While the pot is heating and doing the first cook, make sure any seafood you are using is clean. Peel and devein the shrimp (the tails can be left on) and soak any clams or mussels in ice water. They will release a bit of sand that you don’t want going into the boiling water.
- After 20 minutes remove the lid and add the corn to the pot. Strain any seafood from the soaking water and add the seafood on top of the corn in an even layer. Add the crab legs thick side down, bending the crab legs as necessary to get them in the pot. Cover the pot and cook the seafood another 15-20 minutes. You will know the boil is done when the shrimp are cooked through, potatoes are fork tender, the crab legs are hot, and any clams and mussels have opened.
- Carefully remove the ingredients from the water with a strainer, getting rid of as much water as possible before placing onto a platter. Serve the seafood boil immediately with lots of melted butter for dipping!