Classic Crab Boil Recipe
Classic Crab Boil Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Dig in to Dungeness crab boiled in a special mix of spices. —Matthew Hass, Franklin, Wisconsin
MAKES:
2 servings
TOTAL TIME:
Prep:10 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep:10 min. Cook: 30 min.

Ingredients

  • 2 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 1 tablespoon dill seed
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole allspice
  • 1/2 teaspoon whole cloves
  • 4 bay leaves
  • Cheesecloth
  • 8 quarts water
  • 1/4 cup salt
  • 1/4 cup lemon juice
  • 1 teaspoon cayenne pepper
  • 2 whole live Dungeness crab (2 pounds each)
  • Melted butter and lemon wedges

Directions

Place first seven ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
In a large stockpot, bring water, salt, lemon juice, cayenne and spice bag to a boil. Using tongs, add crab to stockpot; return to a boil. Reduce heat; simmer, covered, until shells turn bright red, about 15 minutes.
Using tongs, remove crab from pot. Run under cold water or plunge into ice water. Serve with melted butter and lemon wedges. Yield: 2 servings.
Originally published as Classic Crab Boil in TasteofHome.com 2017

Nutritional Facts

1 crab: 245 calories, 3g fat (0 saturated fat), 169mg cholesterol, 956mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 50g protein.

  • 2 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 1 tablespoon dill seed
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole allspice
  • 1/2 teaspoon whole cloves
  • 4 bay leaves
  • Cheesecloth
  • 8 quarts water
  • 1/4 cup salt
  • 1/4 cup lemon juice
  • 1 teaspoon cayenne pepper
  • 2 whole live Dungeness crab (2 pounds each)
  • Melted butter and lemon wedges
  1. Place first seven ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
  2. In a large stockpot, bring water, salt, lemon juice, cayenne and spice bag to a boil. Using tongs, add crab to stockpot; return to a boil. Reduce heat; simmer, covered, until shells turn bright red, about 15 minutes.
  3. Using tongs, remove crab from pot. Run under cold water or plunge into ice water. Serve with melted butter and lemon wedges. Yield: 2 servings.
Originally published as Classic Crab Boil in TasteofHome.com 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forClassic Crab Boil

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review