Cajun Crab Boil Recipe

Cajun Crab Boil Recipe

(courtesy of Louisiana Cookin’ magazine)


  • 4 quarts water
  • 2 tablespoons distilled white vinegar
  • crab boil
  • 4 bay leaves
  • 4 dried chile peppers
  • 3 sprigs fresh thyme
  • 1 head garlic, cloves separated and peeled
  • ¼ cup sea salt
  • 2 lemons, halved
  • 12 fresh crabs
  • 3 pounds new potatoes, scrubbed clean
  • 4 ears corn, shucked and cut into thirds
  • 1 (10-ounce) bag pearl onions, peeled
  • 1 (10-pound) bag ice


  • In a very large stockpot, bring 4 quarts water, vinegar, crab boil, bay leaves, chilies, thyme, garlic, salt, and lemons to a rolling boil over high heat. Add crabs, potatoes, corn, and onions. Return mixture to a rolling boil, and cook for 5 minutes. Turn heat off, and cover pot for 15 to 20 minutes.
  • Pour ice into pot. (This helps the crabs absorb the seasonings and prevents them from overcooking.) Let crabs stand in water for at least 1 hour before serving. Crabs can be served warm or completely cooled.