Sisterly Blue Crab Boil
Whole blue crabs, shrimp, corn, potatoes and sausage come together in a flavorful seafood boil made for gathering around the table.
Garlic, lemon pepper and Cajun flavor come together in one bold sauce made for dipping sweet blue crab meat.
Sisterly Kitchen Blue Crab Boil
Whole blue crabs, shrimp, corn, potatoes and sausage come together in a seasoned boil made for gathering around the table. Serve it with warm Sisterly Kitchen All-in-One Sauce for dipping every bite of sweet blue crab meat.
Start with live blue crabs.
Select live crabs that show leg movement and keep them alive until cooking. Cook seafood to a minimum internal temperature of 145°F (63°C). Crab and shrimp flesh should be firm, pearly and opaque.
Refrigerate cooked seafood within 2 hours, or within 1 hour when temperatures are above 90°F.
Ingredients
- 1 dozen live blue crabs
- 1½ lb large shrimp, shell-on and deveined
- 1 lb smoked sausage, cut into 2-inch pieces
- 1½ lb baby red potatoes
- 4 ears corn, each cut into 3 pieces
- 1 large yellow onion, quartered
- 1 head garlic, halved crosswise
- 2 lemons, halved
- 3 bay leaves
- ¼ cup seafood seasoning
- 1 tbsp Cajun seasoning
- Fresh parsley, chopped, for finishing
- Lemon wedges, for serving
Sisterly Kitchen All-in-One Sauce
Warm enough All-in-One Sauce for everyone at the table to have their own dipping bowl.
Shop All-in-One Sauce →Directions
Build the Boil
Fill a large stockpot a little over halfway with water, leaving enough room for the seafood and vegetables. Add the onion, garlic, lemon halves, bay leaves, seafood seasoning and Cajun seasoning. Bring to a rolling boil.
Start the Potatoes
Add the potatoes to the seasoned boiling water. Cook for about 10 minutes, or until they have begun to soften but are not fully tender.
Add the Corn & Sausage
Add the corn and smoked sausage. Continue cooking for about 5 minutes.
Add the Live Blue Crabs
Carefully add the live blue crabs to the boiling pot. Cover and continue cooking until the crab meat is firm and opaque and the seafood reaches a minimum internal temperature of 145°F (63°C).
The shells will typically turn bright orange-red as they cook, but use temperature and properly cooked flesh — not shell color alone — to judge doneness.
Shrimp Goes in Last
Add the shrimp during the final few minutes of cooking. Cook until the shrimp are firm, pearly and opaque and the seafood reaches 145°F (63°C). Avoid overcooking.
Drain & Gather
Carefully drain the boil. Transfer the blue crabs, shrimp, sausage, potatoes and corn to a large serving platter or seafood-boil table setup.
Finish with chopped parsley and fresh lemon wedges.
Serve Safely
Serve promptly. Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F.
Crack. Pick. Dip.
Crack open a blue crab, pick out that sweet crab meat, and dip it into warm Sisterly Kitchen All-in-One Sauce. Then settle in, talk, laugh and take your time.
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