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| Base Recipe Serves 8 so ratio as needed 4 quarts water 48 ounces light beer 1 cup Old Bay seasoning 3 tablespoons kosher salt 6 lemons, halved, plus lemon wedges for serving 4 garlic heads, halved 3 small yellow onions, halved with root ends intact 2 pounds small red potatoes, halved 2 pounds andouille sausage, cut into 3-inch pieces 8 medium-size ears fresh corn, halved 4 pounds live blue crabs | |
| Step 1 Combine water, beer, Old Bay, salt, lemons, garlic, and onions in a large (8- to 10-quart) stockpot; bring to a boil over medium-high. Add potatoes, sausage, and corn, and cook until potatoes are tender, about 20 minutes. Using a slotted spoon; remove all solids from pot, and spread in a single layer on a large baking sheet lined with parchment paper or newspaper. Step 2 Return cooking liquid to a boil; add crabs, and cook until shells are bright orange and crabmeat flakes easily, about 10 minutes. Serve crabs with potatoes, sausage, corn, and lemon wedges. | |
Unrated | |
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