Chesapeake BLUE CRAB Boil

The recipe for this Crab Boil feeds about 20-25 adults. It is done in an 80-quart commercial stock put fueled by a 200,000 BTU burner. Readjust portions for your size stock pot.
INGREDIENTS:
8 Lemons (halved)
3 Artichokes (whole, cleaned and prepped)
2 bags of Baby Carrots (more or less if you like)
3 bags of New Potatoes (we used Red, White, and multi-Colored)
15 ears of Corn (shucked and cut in half)
1 bag of Pearl Onions (skins on)
20 heads of Garlic (broken down into individual cloves with the skin on)
2 lbs. of Little Smokies sausages
3 rings of Kielbasa (cut into 2-inch pieces)
2 containers of whole Button Mushrooms
2 bundles of Asparagus
4 sticks of Butter
1 bushel of crabs (which averages between 6 ½ to 7 ½ dozen)
BOIL SEASONINGS (because this was a Chesapeake Crab Boil, we wanted a sweeter seasoning mix as compared to a Cajun Crawfish Boil which is much spicier):
3 cups of Salt
2 bags of Zataran’s Crab Boil
1 container of Old Bay Seasoning
Homemade Mix:
o 2 lbs. of Light Brown Sugar
o 1 cup of Tony Chacheries Cajun seasoning
o 2 cups of Granulated Garlic
o 1 cup of Granulated Onion
o 2 cups of Paprika
o 1 cup of Steak Seasoning (we used Walmart brand Great Value)
o 1 cup of Seasoned Salt (we like Lawry’s)
DIRECTIONS:
Fill the stock pot with water until it is about 2/3rd full.
Bring the water to a rolling boil.
Add all the Boil Seasonings (recipe above), cover and let boil for 10 minutes.
Add the Lemons and Artichokes, cover and let boil for 10 minutes.
Add the Corn, Potatoes, and Carrots, cover and let boil for 10 minutes.
Add the Little Smokies, Kielbasa, Pearl Onions, Garlic, and Mushrooms, cover and let boil for 5 minutes.
Add the bushel of crabs all at one time (or as many as you want to boil).
Keep uncovered, bring back to a boil, then continue boiling for 3-4 minutes.
Cover, shut off the burner, and let steep for 6-7 minutes (water will remain at 200+ degrees).
Then cool the pot down to 150 degrees as quickly as possible. Once you reach 150 degrees, let the crabs steep for 30 minutes as they, and the vegetables, will take on the goodness of the boil seasonings.
o We had a river to cool the pot down in, but a hose works well also (see our other Boil videos for a reference). Just keep gently stirring the pot while squirting the sides with the hose.
o You can also add a bag of ice to the pot to accelerate the cooling down while squirting the sides with a hose.
Once cooled down you are ready for the long-awaited dump.
This pot weighed about 140+ pounds and was very difficult to move.
Serve with melted butter and plenty of Old Bay or your favorite crab seasoning. We love JO’s #2 seasoning from Baltimore just as much as Old Bay.
Make sure you have plenty of napkins!
ENJOY THOROUGHLY!

[@trikkerman1]

My crab picking skills are the best. I can't be matched.

[@Pantone342Golf]

Fun and exciting family memory!

[@richardintoronto5028]

why are they throwing the crab shells back in the pile?

[@tienfoods]

😂😂😂

[@Belvedere1981]

Ah yes, ye ole waterbug cook with the family.

[@JonVicha]

Craw fish dinner Jim Ross ATL

[@travispiscitella3277]

Boiling crabs in md should be illegal

[@Pantone342Golf]

Can’t argue with that … wanted to bring a little Cajun theme to the Chesapeake. 😊

[@GutsSmokehouseBBQ]

As the creator of this video I too agree, but I wanted to introduce some southern touch to the Chesapeake. I promise to never boil a blue crab again.😊