Chesapeake Crab Boil Recipes

CRAB BOIL

Steps:

• In a small stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until lightly colored, about 5 minutes. Add 12 cups (3 quarts) water, the potatoes, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and bring to a boil. Reduce the heat, add the corn and cover. Cook until the corn is tender, about 10 minutes. Add the crab and cook about 7 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with the Garlic Bread.
• Position an oven rack in the top of the oven and preheat the broiler.
• In a small bowl, mix the butter together with the Parmesan, parsley, garlic and scallions; add hot sauce, salt and pepper to taste. Spread the butter mixture on both halves of the baguette. Place on a sheet pan and toast under the broiler, about 2 minutes.

CHESAPEAKE BAY BLUE CRAB HOT POT

Steps:

• In a heavy-gauged pot on medium to high heat add the grapeseed oil. When a light haze rises from the pan, add all of the crab. The blue crabs contain water so you must cook them until this liquid has evaporated. Then add the butter. Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent. Add the coriander seed and brown lightly. Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes. Deglaze with the white wine, scraping up any bits sticking to the pan. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes. Add the bay leaf and thyme cook an additional 10 minutes. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper. Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche.
• Combine the sugar, vinegar, and water and bring to a boil. Add the mustard, coriander, fennel seeds, peppercorns, and bay leaf. Blanch and shock ramps, strain, and pour the warm pickling liquid over the ramps. Let cool and store for 3 days before using.

DELAWARE BLUE CRAB BOIL

Steps:

• Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame.
• Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking.

CRAB BOIL

Steps:

• Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
• Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.

CHESAPEAKE CRAB BOIL

Steps:

• Combine the beer, vinegar, Old Bay, and salt in a medium nonreactive bowl; set aside.
• Place a rack in the bottom of a large, deep, nonreactive kettle.
• Pile half the crabs on the rack and pour in half the beer mixture; add the remaining crabs and beer mixture.
• Set over med-high heat and bring to a boil; adjust the heat so the liquid bubbles gently, cover tight, and steam the crabs for 20-25 minutes or until they are bright red.
• Serve at once with melted butter and plenty of napkins.
• Don't forget to put out a large bowl to catch the crab shells.

CHESAPEAKE BAY CRABS

Steps:

• Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom. It is important that the crabs not get wet while they're being steamed.
• Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning. Bring the liquid to a boil. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red. Remove the crabs with tongs or rubber gloves. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs.)

CHESAPEAKE SLAW

Steps:

• In a bowl, combine cabbage and carrots. In a small bowl, combine oil, vinegar, seafood seasoning, salt and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour.

CHESAPEAKE BAY CRAB SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat.
• Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Add tomatoes with their liquid; break up tomatoes.
• Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
• Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
• Add peas to soup and simmer 2 minutes.
• Add crabmeat, parsley and hot pepper sauce.
• Simmer until crabmeat is heated through, about 1 minute.
• Season with salt and pepper and serve.