Description
Spice up your next gathering with these ten irresistible Cajun crab recipes. From classic crab boils to creamy dips and spicy crab cakes, these dishes are packed with bold flavors and guaranteed to impress your guests.
Ingredients
Scale
For the Seafood Base:
- 4–5 pounds snow crab legs or king crab legs (fresh or frozen, thawed)
- 1–2 pounds Dungeness crab legs (optional for variety)
- 1 pound jumbo shrimp (peeled and deveined, tails on)
- 2 (13.5-ounce) smoked andouille sausage ropes (cut into 2-inch pieces)
For the Vegetables:
- 1 pound small red potatoes (halved if larger than golf ball size)
- 6 ears fresh corn (cut into 3-inch pieces)
- 2 medium yellow onions (quartered)
- 6 whole garlic bulbs (tops cut off)
- 1 pound carrots (cut into 2-inch chunks)
- 8 ounces whole mushrooms (optional)
For the Seasoning:
- 4 (4-ounce) Zatarain’s crab boil seasoning bags
- 1 capful Zatarain’s liquid crab boil (optional for extra heat)
- 2 tablespoons Old Bay seasoning
- 2 tablespoons Cajun seasoning blend
For the Aromatics:
- 2 lemons (halved, plus extra wedges for serving)
- 2 oranges (halved)
- 1 jar hot banana peppers (drained, optional)
For the Cajun Butter Sauce:
- 2 cups unsalted butter
- 4 cloves garlic (minced)
- 1/4 cup Cajun or Creole seasoning
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup chicken stock
- 2 tablespoons hot sauce (adjust to taste)
Instructions
- Prepare the boiling liquid. Fill a large stockpot (20-quart) halfway with water. Add 2 cans of beer (optional), 4 tablespoons of Cajun seasoning, 2 tablespoons of Old Bay seasoning, and a few dashes of hot sauce. Bring to a rolling boil over high heat.
- Add aromatics. Once boiling, add 2 quartered onions, 2 halved lemons, 4-6 whole garlic bulbs with tops cut off, and 4 bay leaves. Stir to combine and allow the mixture to boil for 15 minutes to infuse the flavors.
- Cook the potatoes and sausage. Add 2 pounds of halved red potatoes and 1 pound of sliced andouille sausage to the pot. Ensure everything is fully submerged and boil for 15-20 minutes until the potatoes are just fork-tender but not mushy.
- Add the corn. Add 5-6 ears of corn cut into 3-inch pieces to the pot. Continue boiling for 5 minutes. The corn should remain slightly crisp as it will continue cooking with the seafood.
- Prepare the crab legs. While the vegetables cook, rinse the crab legs under cold water and cut at the joints if needed for easier handling. Snow crab clusters or king crab legs both work wonderfully.
- Add the seafood. Carefully nestle 4-5 pounds of crab legs into the pot along with 1 pound of jumbo shrimp (shell on). Ensure everything is fully submerged in the boiling liquid.
- Cook the seafood. Continue boiling for 5-7 minutes. The shrimp will turn pink and opaque when done, and the crab legs will be thoroughly heated. Be careful not to overcook, as seafood becomes tough quickly.
- Prepare the Cajun butter sauce. While the seafood cooks, melt 2 cups of unsalted butter in a medium saucepan over medium heat. Add 8 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1/4 cup Cajun seasoning, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 2 tablespoons hot sauce (adjust to taste). Simmer for 5-7 minutes, stirring frequently.
- Drain the boil. Using a large strainer basket or spider tool, carefully remove all ingredients from the pot. Allow excess water to drain completely. The seafood should glisten but not be dripping wet.
- Assemble the feast. Line a large serving platter or baking sheet with newspaper or butcher paper. Arrange the drained seafood, sausage, and vegetables in an attractive pile.
- Apply the butter sauce. Pour the prepared Cajun butter sauce generously over the entire seafood boil, ensuring all components are well coated. Reserve some sauce in small bowls for additional dipping.
- Final seasoning. Sprinkle an additional 1-2 tablespoons of Cajun seasoning over the entire dish for an extra flavor boost and that signature red color that indicates a properly seasoned Cajun crab boil.
Notes
For extra heat, add a dash of hot sauce or more Cajun seasoning. These recipes work great with both fresh and canned crab meat.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Appetizer or Main Course
- Method: Bake or Sauté
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg