Recipes and Tips for Throwing the Perfect Crab Boil This Summer

Nothing says “summer!” like fresh crab, grilled veggies, crisp rosé and a seat in the sand.
We take the mystery out of how to throw a crab boil with easy recipes and seasonal serving pieces.

Crab Boil

Serves 6

2 bags Seafood Boil Seasoning Mix
(We recommend Emeril Lagasse’s, below)
3 lemons, halved
3 large onions, peeled and halved
4 heads garlic, cut in half crosswise
1¼ cups, plus 2 tablespoons salt
¼ cup, plus 2 tablespoons cayenne
2 dozen live blue crabs

1. In a very large (40- to 60-quart) pot, combine the bags of crab boil seasoning mix, lemons, onions, garlic, salt, cayenne and 6 gallons of water. Bring to a boil, cover and boil 15 minutes.

2. Add the crabs and, using a long-handled spoon, make sure they are submerged by pressing them to the bottom of the pot — if not, add a bit more water. Cover the pot and return to a boil. Cook at a rolling boil for 2 minutes.

3. Turn off the heat and add remaining 2 tablespoons salt and 2 tablespoons cayenne. Cover the pot and let sit for 15 minutes. Drain and serve.

Seafood Boil Seasoning Mix
From Emeril Lagasse’s Louisiana Real & Rustic cookbook. $19.08, amazon.com

Makes 1 cup

¼ cup mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves

Combine all ingredients,cover and shake well. Place the mixture in a square cheesecloth, draw up corners and secure with kitchen twine.

Grilled Corn in Husk

Serves 6

6 corn on the cob, husks intact
¼ cup butter
3 tablespoons of your favorite fresh herb (basil, cilantro or parsley), chopped

1. Do not remove husk. Only remove the silk. Soak in cold water for about 15 to 20 minutes.

2. Combine soft butter with herbs in bowl.

3. Remove corn from water. Pull down husks, careful not to remove them,
and coat kernels with herb butter. Pull the husks back up so they cover the corn, and tie tops with a piece of husk.

4. Place on grill for about 15 minutes and constantly turn.

Grilled Vegetables

Serves 6

½ cup olive oil
2 teaspoons salt
1½ teaspoons pepper
2 teaspoons garlic powder
3 medium yellow squash (for easier grilling, cut horizontally in ¼-inch thick slices so they won’t fall through grill)
1½ pounds fresh asparagus
2 Large Vidalia onions, cut in horizontal wedges (½- to 1-inch thick). A large onion will yield 4 to 6 slices.

1. Combine oil, salt, pepper and garlic
in a bowl. Place asparagus and squash on a plate. Brush vegetables with
the oil mixture until they are coated.

2. Grill vegetables over a hot grill. Vegetables should begin to brown in spots, but should not char. Brush with additional oil mixture, and turn occasionally to prevent sticking or charring.

3. Remove vegetables from grill: asparagus after 7 minutes, squash after 10 minutes and onions after 12 to 15 minutes. Season with salt and pepper to liking and serve hot or at room temperature. (Eating with your fingers is totally acceptable and fun!)

Perfect Rosés
for a Crab Boil

We asked Jacques Cattier, our go-to expert for all wine queries, to select three fantastic rosés to pair with shellfish. You can’t go wrong with any of these. Cheers!

1. Chateau Puech-Haut Saint Drezery Prestige Rosé 2012 Languedoc-Roussillon, France. $22, Putnam Wines & Liquors, Greenwich, CT

2. Crios de Susana Balbo Rosé of Malbec 2012 Mendoza, Argentina. $11.99, VarmaxLiquor Pantry, Port Chester, NY

3. Jaboulet Parallele 45 Rosé 2011 Côtes du Rhône, France. $11.99, Varmax Liquor Pantry, Port Chester, NY