Description

A family-friendly one-pot crab leg boil elevated with a smoky red pepper butter sauce, perfect for sharing on special occasions or weekend meals.

Ingredients

2 kg snow crab legs, thawed
900 g small new potatoes, halved
4 ears corn on the cob, halved
450 g smoked sausage, sliced
2 large yellow onions, quartered
1 whole head garlic, halved horizontally
3 lemons, halved
120 ml apple cider vinegar
60 g Old Bay style seasoning
30 g sea salt
15 g whole black peppercorns
3 bay leaves
4 liters water
200 g jarred roasted red peppers, drained
115 g unsalted butter, softened
60 ml vegetable broth
2 cloves garlic, minced
1 small shallot, finely minced
15 ml fresh lemon juice
10 g smoked paprika
2.5 g cayenne pepper (optional)
5 ml vegetable oil
Salt and freshly ground black pepper to taste
30 ml fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

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Instructions

Prepare Boil Liquid: In a large stockpot, combine water, onions, garlic, 2 lemon halves, apple cider vinegar, Old Bay seasoning, salt, peppercorns, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes to meld flavors.
Cook Potatoes: Return liquid to a rolling boil and add the potatoes. Cook for 10-12 minutes, or until the potatoes are just tender when pierced.
Add Sausage and Corn: Add the sausage slices and corn to the pot. Cook for another 5 minutes, ensuring the sausage is heated through and the corn is crisp-tender.
Add Crab Legs: Carefully add the thawed snow crab legs to the pot. Cook for 3-5 minutes, or until the crab is heated through. Avoid overcooking, as the crab is likely pre-cooked.
Prepare Red Pepper Butter Sauce: While the boil is cooking, heat vegetable oil in a small saucepan. Sauté shallot and minced garlic for 2-3 minutes until fragrant. Add drained roasted red peppers, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, then add vegetable broth and simmer gently.
Finish Butter Sauce: Transfer the hot pepper mixture to a blender. Add softened butter and fresh lemon juice; blend until completely smooth and creamy. Season the sauce with salt and freshly ground black pepper to taste, then keep warm until serving.
Serve Boil: Carefully remove all cooked ingredients from the stockpot using a large slotted spoon. Arrange on a large serving platter or newspaper-lined table. Drizzle generously with the prepared Smoky Roasted Red Pepper Butter and garnish with chopped parsley and fresh lemon wedges.

Notes

To save time, prepare the vegetables and butter sauce ahead of time; the sauce keeps well for up to two days in the refrigerator. The boil liquid base can also be refrigerated up to 24 hours in advance. For best results, thaw frozen crab legs overnight in the refrigerator.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 700 kcal
Sugar: 5 g
Sodium: 1000 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 50 g
Cholesterol: 200 mg