Summertime Cajun Crab Boil Recipe
In the Southeast, nothing hits the spot on a long summer day better than the taste and smell of a Cajun crab boil. It's like a different kind of barbecue — full of flavor and perfect for enjoying with a group. "What I love about this recipe is the harmonious blend of flavors from the crab legs, sausage, vegetables, and the aromatic spices of the Cajun seasoning," says recipe developer Chanel Murphy-Lowe. "This meal is perfect for sharing with family and friends."
And while all Cajun crab boils are full of flavor, this recipe offers a special ingredient that sets it apart — the white wine that's added to the water that the ingredients are boiled in. "This wine adds a unique flavor profile to the crab boil, providing a slightly fruity and acidic note that complements the seafood and other ingredients," Murphy-Lowe says. So if you're looking for a way to spice up your next family event (whether it's summer or not), grab your favorite Cajun spices and some crab legs to whip up this surprisingly quick and easy dinner.
Gather the ingredients for this Cajun crab boil recipe
You really don't need much to whip up this crab boil, but you may not have it all stocked in your kitchen, so take careful note of the items you need to pick up from the store. You'll need garlic cloves, white wine, Cajun seasoning, andouille sausages, ears of corn, red potatoes, steamed snow crab legs, and butter.
If you don't purchase crab legs very often, there are a few things to look for to make sure you're choosing wisely. "Look for crab legs with a vibrant color and a fresh, briny aroma. The shells should be intact, without any signs of excessive dryness or discoloration," Murphy-Lowe says.
Season your water and bring it to a boil
The first step is as simple as boiling water. In fact, it's exactly that: boiling water. The only difference is that after filling a large pot halfway with water, you also need to add the garlic, wine, and seasonings to the pot before bringing it to a boil.
Murphy-Lowe also says there's some room for experimentation with this step. "While I suggest white wine in this recipe, you can experiment with different types of wine based on your preferences. Red wine can also be used, but keep in mind that it will add a different flavor profile to the dish," she says.
Boil the sausage, corn, and potatoes
When you've brought the seasoned water to a boil, go ahead and add the sausage, corn, and red potatoes to the pot. The potatoes and corn, in particular, take a little longer to cook through than the crab legs, so you want to get them going first. Reduce the heat to medium-high and leave everything to cook for about 15 minutes.
Add the crab legs to the pot
When the veggies have started softening up, go ahead and add the snow crab legs to the pot and continue cooking for another 10 minutes. Murphy-Lowe says you'll know when the crab legs are finished because their shells will turn a "vibrant red color."
Remove the crab boil from the pot and add seasonings
When the crab legs have finished cooking, use a slotted spoon or tongs to remove everything from the pot. You'll want to transfer the seafood dish to a large bowl or platter. Then, top everything with the melted butter and add more Cajun seasoning to the meal, based on your personal preferences.
That leaves you with a big pot of Cajun-flavored broth. You won't need it for this meal, but that doesn't mean you should throw it out! "This flavorful broth can be saved and repurposed," Murphy-Lowe says. "It can be used as a base for seafood soups, chowders, or as a cooking liquid for other seafood dishes." Whatever you use it for, know that "the broth can be refrigerated for up to 2 days or frozen for longer storage."
Garnish and serve the crab boil
Your Cajun crab boil is now ready to enjoy. Simply garnish it with sliced limes, parsley, and microgreens, if desired. "You can serve a variety of side dishes such as cornbread, crusty garlic bread, or a fresh green salad," suggests Murphy-Lowe. "For drinks, people can pair the crab boil with white wine, cold beer, fresh lemonade, or iced tea."
Just keep in mind that this recipe is best eaten the same day you make it, as the crab won't taste as fresh if you keep leftovers. "While leftovers can be stored, it is important to handle and store them properly," says Murphy-Lowe. "Allow the crab boil to cool to room temperature, then transfer it to an airtight container and refrigerate. Leftovers can be stored for up to 2 days." Just don't throw the leftovers into the microwave to reheat: "Gently warm the crab boil on the stovetop over low heat until heated through, being careful not to overcook the seafood," Murphy-Lowe advises.
- 5 cloves garlic
- 1 cup white wine
- 3 tablespoons Cajun seasoning, plus more if desired
- 4 andouille sausages, sliced into thirds
- 4 ears of corn, broken into halves
- 2 pounds small red potatoes
- 2 pounds steamed snow crab legs
- 2 sticks butter, melted
- Sliced limes, for garnish
- Parsley, for garnish
- Microgreens, for garnish
- Fill a large pot halfway with water. Add the garlic cloves, white wine, and Cajun seasoning. Bring the mixture to a boil.
- Once the water is boiling, add the sliced andouille sausages, corn, and red potatoes to the pot. Reduce the heat to medium-high and let cook for approximately 15 minutes.
- Add the snow crab legs to the pot and continue boiling for an additional 10 minutes.
- Using a slotted spoon or tongs, remove all the ingredients from the pot and transfer them to a large bowl or platter. Discard the broth or reserve for later use.
- Top the ingredients with melted butter and additional Cajun seasoning, to taste. Garnish with sliced limes, parsley, and/or microgreens, if desired.
| Calories per Serving | 932 |
| Total Fat | 55.5 g |
| Saturated Fat | 28.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 270.3 mg |
| Total Carbohydrates | 57.7 g |
| Dietary Fiber | 6.2 g |
| Total Sugars | 6.7 g |
| Sodium | 1,073.4 mg |
| Protein | 46.9 g |
