Hot Cajun-Style Crab Boil

Ingredients

• 2 bags (3 ounces each) commercial crab-boil seasoning, or equivalent amount of your own spice mixture (see article)
• Salt to taste
• 2 pounds medium onions (about 8), peeled
• 3 pounds small potatoes (about 24), washed but not peeled
• 24 live medium blue crabs
• 2 pounds kielbasa, cut into 3-inch pieces
• 35 to 40 cloves garlic (3 heads), unpeeled
• 12 ears sweet corn, hulled

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1553 calories; 53 grams fat; 17 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 10 grams polyunsaturated fat; 136 grams carbohydrates; 16 grams dietary fiber; 29 grams sugars; 139 grams protein; 539 milligrams cholesterol; 2734 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place 2 gallons of water and the crab-boil seasoning in a large stockpot, cover and bring to a boil. (Note: This can be done a few hours ahead, set aside and brought back to a boil at serving time to intensify the stock flavor.) Add salt to taste.
2. Add the onions and potatoes to the boiling stock, cover and bring the stock back to a boil. Boil gently for 10 minutes.
3. Meanwhile, rinse the crabs well in a sink filled with cold water. Using metal tongs, lift the crabs from the sink, and after discarding any dead or smelly crabs, add them to the stockpot with the sausage and garlic. Bring the mixture back to a boil, and boil gently for 5 minutes.
4. Add the corn, and bring the mixture back to a boil. Then, turn off the heat, and let the pot sit (up to 1 hour) until serving time.
5. At serving time, drain off the stock, and arrange crab boil ingredients separately on a large platter. Serve with the hot mayonnaise (see following recipe), if desired.