Coastal Crab Boil: A New England Style Feast

A delightful celebration of fresh seafood with sweet, succulent crabs and seasonal vegetables, capturing the essence of coastal cuisine.

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Prepare the Broth: In a large stockpot, fill with approximately 6 liters of water. Add ½ cup of Old Bay seasoning, 4 smashed garlic cloves, and 2 halved onions. Bring to a rolling boil over high heat.
Cook the Potatoes: Add 1 kg of halved Yukons or red potatoes to the boiling broth. Cook for about 10 minutes, or until slightly tender.
Add Sausages and Corn: Stir in 400 g of chopped sausages and 4 halved ears of corn. Continue cooking for another 5–7 minutes.
Cook the Crab: Carefully add 1 kg of live crabs, ensuring they are secure in the pot. Cover and cook for an additional 15–20 minutes, until the crabs are bright red and cooked through.
Strain and Serve: Remove the pot from heat and strain the ingredients using a mesh strainer. Serve directly from the pot, with melted butter on the side for dipping.

Avoid overcooking the crab to prevent it from becoming rubbery. Can substitute fresh crab with precooked crab for convenience.