Crab Boil and Lemon Cayenne Butter Sauce Recipe

For the Crab Boil:

  • 15 whole rock crabs
  • 3 pounds of andouille sausage, sliced
  • 12-16 ears of corn on the cob, halved
  • 4.5 pounds of small potatoes
  • 2 large onions, quartered
  • 6 cloves of garlic
  • 4 lemons, halved
  • A bunch of fresh herbs (thyme, parsley, bay leaves)
  • 2 bell peppers, sliced
  • Optional: Old Bay seasoning, to taste

Instructions:

  1. Fill a large pot with water and bring to a boil. Add a generous amount of salt.
  2. Add potatoes to the boiling water and cook until they're half-way done.
  3. Add the onions, garlic, lemons, bell peppers, fresh herbs, and Old Bay seasoning (if using). Let these ingredients boil for about 10 minutes.
  4. Add the andouille sausage and corn, cook for another 10 minutes.
  5. Finally, add the rock crabs and cook until they are done (usually when they turn a bright orange color).
  6. Drain the water and transfer the ingredients to a large serving platter. Serve hot with Lemon Cayenne Butter Sauce on the side.

For the Lemon Cayenne Butter Sauce:

Ingredients:

  • 2 cups of unsalted butter
  • Zest and juice of 4 lemons
  • 4-6 cloves of garlic, finely minced
  • 2 teaspoon of cayenne pepper (or adjust to taste)
  • Salt to taste
  • A handful of freshly chopped parsley

Instructions:

  1. Melt the butter in a saucepan over medium heat.
  2. Add the garlic and cook until it's fragrant, usually about a minute.
  3. Add the lemon zest, lemon juice, and cayenne pepper. Stir to combine.
  4. Season with salt, then remove the sauce from the heat and stir in the chopped parsley.
  5. Serve warm alongside the crab boil.