Best Blue Claw Crab Boil With 3 Sauces Recipes

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DELAWARE BLUE CRAB BOIL



Delaware Blue Crab Boil image

Dig into these Delaware blue crabs boiled in exotic spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!

Provided by IMANKAY

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons dill seed
2 tablespoons mustard seed
2 tablespoons cumin seed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon red pepper flakes
2 sprigs rosemary
10 sprigs thyme
3 sprigs dill
2 sprigs sage
½ bunch parsley
30 live, hard-shell blue crabs

Steps:

  • Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame.
  • Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 7.6 g, Cholesterol 82 mg, Fat 4.4 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 0.5 g, Sodium 264.1 mg, Sugar 0.9 g

ITALIAN BLUE CRAB SAUCE



Italian Blue Crab Sauce image

This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA!

Provided by RedVinoGirl

Categories     Crab

Time 3h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

100 ounces crushed tomatoes (We only use San Marzano Valley tomatoes!)
1 (6 ounce) can tomato paste (we use roasted garlic flavor)
10 -15 garlic cloves (yes! really! probably more!)
1 tablespoon crushed red pepper flakes (again, we probably use a lot more!)
1/2 cup extra virgin olive oil
4 tablespoons flat-leaf Italian parsley, minced (I usually toss in a handful)
4 tablespoons fresh basil, minced
salt
pepper
8 blue crabs (we use only Maryland Blue Crab)
1 lb spaghetti

Steps:

  • Using a large stockpot, cover the bottom of the pot with the EVOO.
  • Once heated, saute the garlic, crushed red pepper, parsley and basil.
  • Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
  • Add in the crab and simmer with the lid partially covered for several hours.
  • Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
  • 1 hour before serving, take out and simmer again on the stove.
  • Remove crabs to allow to cool. Serve sauce over spaghetti.
  • Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!

WHOLE BLUE CRABS NEW ORLEANS-STYLE



Whole Blue Crabs New Orleans-style image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

Salt
1 bouquet garni (parsley, thyme, and bay leaf tied together)
1/2 cup crab boil
3 lemons, cut in 1/2
2 garlic heads, split in 1/2, plus 3 cloves, peeled
5 whole ears corn, shucked
1 pound andouille sausage, cut into 3-inch long pieces
6 whole blue crabs
1 stick unsalted butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 minutes or until crab is cooked through.
  • In a small saute pan over medium heat, melt butter with the 3 peeled garlic cloves. Simmer the butter for 3 to 4 minutes. Remove from the heat and discard the garlic cloves.
  • Remove the crabs, corn, and sausage from the crab boil and serve on newspaper, with butter sauce over top.

BLUE CLAW CRAB BOIL WITH 3 SAUCES



Blue Claw Crab Boil With 3 Sauces image

Crab served with ponzu, cocktail sauce, and sweet Thai chile sauce.

Provided by Anita Lo

Categories     Self

Number Of Ingredients 10

24 live blue crabs
1/2 cup ketchup
2 tablespoons wasabi paste
1 tablespoon soy sauce
1 tablespoon mustard powder
Fresh lemon juice
Worcestershire sauce
3/4 cup ponzu sauce
3/4 cup Thai sweet chile sauce
2 limes, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil. Cook 8 crabs, covered, 10 minutes; remove crabs. Repeat. Set aside. For the cocktail sauce: Combine ketchup, wasabi, soy sauce and mustard; add lemon juice and Worcestershire to taste. Serve crab with 3 sauces and limes.

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