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Plain Boiled Crabs

This is the simplest way imaginable to cook blue crabs -- in water only, with no seasoning. Some may miss the Fire of Maryland or Cajun spicing, but this method really allows the delicate Flavor of the crabs to come through. Serve them at room temperature a few hours after cooking, if you like the tenderness of the meat. Or, refrigerate them overnight and serve the next day, if you like the additional Flavor added by congealed crab juices. We marginally prefer the latter. Makes enough crabs for 4 moderately hungry diners at a crab dinner

SKU 926-Recipe

  • 4 Serves


  • 24 large, live blue crabs


  1. Bring an enormous pot of salted water to a boil. As quickly as you can, put the live crabs into the water. You can do this with tongs or, if the crabs are in a bag or crate, you can try spilling the contents directly into the pot. (With claws snapping all around you, it's a messy process.)
  2. Cover the pot immediately. Return to a boil, reduce the heat, and simmer crabs until the meat is done, about 8 minutes after the water has returned to a boil.
  3. Remove crabs from pot and chill in refrigerator a few hours (if you like them not very cold) or overnight (if you like them cold).