Blue crab boil
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Start the crab with the cleaned side down so that, once flipped, the body cavity makes a small well to hold spice and a drizzle of beer or water to steam. When the water is boiling, drop your crabs into the pot. Once the shells are bright red all over, the crab is probably ready. Cover the pot, put it on the stove or over a hot campfire, and bring the water to a rolling boil. Next, boil a large pot with water and a medium pot with water. They don’t take long, five to 10 minutes per side, depending on the heat of the fire and the size of the crab. Before you begin, place the crabs in ice water for at least 30 minutes. You can grill blue crabs over hardwood, charcoal, or even on a gas grill with a small foil packet of wood chips for a little smoke. I bring the water to the boil then drop in a couple crabs and place a lid on to speed it up coming back to the boil. Our crabs can be boiled or steamed and served in a variety of different ways. The steam from the beer carries the spice flavor into the body meat and first claw section of the crab. Add corn and crab, and cook for another 56 minutes. When you choose Harbour House Crabs, you will have crabs delivered right to your door fresh and ready to eat. Wonder about flavor? The sweet briny meat is perfect when seasoned with a bit of wood smoke, but we add a healthy dash of Cajun seasoning and a bit of beer for a spicy kick.
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It also makes the shells brittle and easy to crack apart at the table. The crabs instantly turn a vibrant red once placed in the boiling water. Carefully place the crabs in the boiling water. Grilling crabs give the meat a smoky, roasted flavor. 2-4 tablespoons Zatarain’s Liquid Shrimp & Crab Boil (I use about 4 ounces Mike) Salt 2 tablespoons white vinegar (helps crabs peel easily) lemon or lime juice. Grilling up steaks, burgers, or sausages? Clean a few crabs and toss them on the cooking grate. While an old-fashioned crab boil, steam, or Low Country boil are the traditional methods of cooking blue crabs, they aren’t the only way.