Dungeness Crab Boil with Corn, Potatoes, and Andouille

How to Make Dungeness Crab Boil with Corn, Potatoes, and Andouille

1. 1

   Step 1: Build a seasoned boiling base

   Use a very large stockpot and add 6 quarts (about 5.7 L) of water. Stir in the seafood boil seasoning, smashed garlic, halved lemons, and 4 tablespoons of the butter; bring to a rolling boil over high heat. Taste the water— it should be boldly seasoned (it flavors everything), so add a touch more seasoning if desired.

   For this step

   • 6 quartsWater (for boiling)
   • 1/2 cupSeafood boil seasoning (Old Bay or homemade blend)
   • 2 wholeLemons, halved
   • 6 clovesGarlic, smashed
   
2. 2

   Step 2: Cook potatoes and andouille

   Add the bite-sized red potatoes and sliced andouille to the boiling pot and return to a simmer. Cook uncovered for 10–12 minutes, until the potatoes are just tender when pierced with a fork; the sausage will release flavor while gently cooking.

   For this step

   • 1 1/2 lbSmall red potatoes (bite-sized)
   • 12 ozAndouille sausage, sliced into 1-inch rounds
   
3. 3

   Step 3: Add corn and then the Dungeness

   Add the halved corn and simmer 4–5 minutes so it begins to cook through. Nestle the cleaned Dungeness crabs into the pot (carapace up if possible), reduce heat slightly, cover, and cook 8–10 minutes until the shells turn bright orange and the meat flakes easily.

   For this step

   • 4 earsCorn on the cob, husked and halved
   • 4 wholeDungeness crabs, whole and cleaned (live or fresh)
   
4. 4

   Step 4: Drain and dress

   Carefully drain the pot in a large colander or dump contents onto a lined table (newspaper or butcher paper for a classic presentation). Melt the remaining 2 tablespoons of butter and drizzle over the pile, then sprinkle extra seafood seasoning to taste and squeeze fresh lemon over everything.
   
5. 5

   Step 5: Serve and enjoy

   Set out crab crackers, picks, extra melted butter, and lemon wedges and let guests dive in family-style. Leftover crabmeat can be picked and refrigerated for 2–3 days; warm potatoes and sausage keep well as a reheated side.
   

1. Use a very large stockpot and add 6 quarts (about 5.7 L) of water. Stir in the seafood boil seasoning, smashed garlic, halved lemons, and 4 tablespoons of the butter; bring to a rolling boil over high heat. Taste the water— it should be boldly seasoned (it flavors everything), so add a touch more seasoning if desired.
2. Add the bite-sized red potatoes and sliced andouille to the boiling pot and return to a simmer. Cook uncovered for 10–12 minutes, until the potatoes are just tender when pierced with a fork; the sausage will release flavor while gently cooking.
3. Add the halved corn and simmer 4–5 minutes so it begins to cook through. Nestle the cleaned Dungeness crabs into the pot (carapace up if possible), reduce heat slightly, cover, and cook 8–10 minutes until the shells turn bright orange and the meat flakes easily.
4. Carefully drain the pot in a large colander or dump contents onto a lined table (newspaper or butcher paper for a classic presentation). Melt the remaining 2 tablespoons of butter and drizzle over the pile, then sprinkle extra seafood seasoning to taste and squeeze fresh lemon over everything.
5. Set out crab crackers, picks, extra melted butter, and lemon wedges and let guests dive in family-style. Leftover crabmeat can be picked and refrigerated for 2–3 days; warm potatoes and sausage keep well as a reheated side.