How do you boil live blue crabs?Updated 10 days ago

Equipment & Ingredients

• Large stockpot

• Boiling Liquid: Enough water to fully submerge the crabs without overflowing.

• Seasoning: A 1lb package of seafood boil will cook 1-2 dozen crabs. A tablespoon of white vinegar per quart of water is often added to help prevent the meat from sticking to the shell.

Procedure

1. Prepare Liquid: Fill the pot approximately halfway with water, add the seasoning mix (and optional vinegar/lemon), and bring to a vigorous rolling boil. The water should be heavily seasoned—it should taste very salty and spicy.

2. Add Crabs: Add the stunned crabs to the boiling liquid using tongs. Adding them will cause the boil to stop temporarily.

3. Cook: Cover the pot and allow the water to return to a rolling boil. Once the boil resumes, cook for 8 to 12 minutes.

   • Note: Overcrowding the pot can significantly extend the cooking time and result in unevenly cooked crabs. Cook in batches if necessary.

4. Soak (Optional): For maximum flavor absorption, remove the pot from the heat and add a large bag of ice to the water. This rapidly stops the cooking process and allows the crabs to soak in the seasoned liquid for an additional 10 to 15 minutes.

5. Drain & Serve: Drain the crabs thoroughly and serve warm.