Dungeness Crab Boil #FishFridayFoodies

 

It's time for the final Fish Friday Foodies' 2021 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. It's hard to believe that the year is over, but we've had a lot of fun...and I have a ton of new fish and seafood recipes to try.

This month, Sue of Palatable Pastime is leading the discussion on seafood boils. Here's the line-up for the event...

• Culinary Adventures with Camilla: Dungeness Crab Boil
• Palatable Pastime: Easy Instant Pot Seafood Boil
• Making Miracles: Seafood Boil with Garlic Butter Sauce
• A Day in the Life on the Farm: Slow Cooker Shrimp Boil
• Karen’s Kitchen Stories: Viet-Cajun Seafood Boil

Dungeness Crab Boil

We love doing seafood boils because they are fun, easy to size up for large parties (well, before COVID-times, right?), and there is virtually no clean-up. You just roll up the newsprint and throw it all away. It's awesome.

Ingredients comfortably fed 4 people

• 1 gallon water
• 2 cups clam juice
• 1/3 cup spice (we used Spiceology's Black Magic Cajun Spice, but Old Bay is a favorite) + more for sprinkling
• 1 pound potatoes (we used the Teeny Tiny potatoes from Trader Joe's)
• 3 ears of corn, shucked and chopped into quarters
• 2 sausage link, cut into 2" pieces (I used a smoked beef sausage)
• 2 pounds Dungeness crab, cooked and cracked
• 3 - 4 lemons, sliced into wedges
• melted butter for serving, optional

Also needed

• large table
• newsprint or paper bags
• crab crackers
• lots and lots of napkins

Procedure

Place large pot on stove. Pour in the water and clam juice. Add in the spice mix, cover, and bring to a rolling boil. It's a lot of liquid, so it will take awhile. Leave it at a low boil for 10 minutes. Add in the potatoes, corn, and sausages. Cover and boil for 10 minutes. The potatoes should be cooked, but not mushy. Add in the crab and let boil for about 5 to 6 minutes. Remember, the crab is already cooked, you are just reheating it in the delicious broth.

Wrangle the food out of the broth onto the newsprint or paper bag-lined table. Once the food is out on the table, squeeze lemon juice over the top. Drizzle with melted butter and sprinkle with more spice.

Let everyone dig in...just make sure everyone has plenty of napkins.

And that's a wrap for the December #FishFridayFoodies event. We'll be back in the new year with posts about seafood soups with Stacy of Food Lust People Love leading the discussion. Stay tuned.