Recipe courtesy of Guy Fieri
1 hr 45 min
1 hr
45 min
6 servings
1 hr 45 min
1 hr
45 min
6 servings


  • 3 tablespoons vegetable oil
  • 1 pound baby artichokes (about 8 small), trimmed and halved
  • 10 ounces andouille sausage, cut into 1-inch rounds
  • 1 1/2 cups cippolini onions, peeled and halved
  • 1 pound small red potatoes
  • 3 tablespoons crab boil spice mix, such as Zatarain's
  • 1 tablespoon kosher salt
  • 1 teaspoon hot sauce, such as Crystal
  • 1 teaspoon ground black pepper
  • 3 bay leaves
  • 1 jalapeno, diced
  • 2 ears of corn (about 1 pound), cut into thirds
  • 3 pounds live crab, purged in water to remove any debris
  • 3 green onions, sliced, for garnish (or your favorite fresh herb)
  • Garlic Bread, recipe follows
Garlic Bread:
  • 2 sticks butter, softened
  • 1 tablespoon Parmesan
  • 1 tablespoon finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • Hot sauce
  • Salt and freshly cracked black pepper
  • 1 French baguette, sliced horizontally


Watch how to make this recipe.

In a small stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until lightly colored, about 5 minutes. Add 12 cups (3 quarts) water, the potatoes, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and bring to a boil. Reduce the heat, add the corn and cover. Cook until the corn is tender, about 10 minutes. Add the crab and cook about 7 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with the Garlic Bread.

Garlic Bread:

Position an oven rack in the top of the oven and preheat the broiler.

In a small bowl, mix the butter together with the Parmesan, parsley, garlic and scallions; add hot sauce, salt and pepper to taste. Spread the butter mixture on both halves of the baguette. Place on a sheet pan and toast under the broiler, about 2 minutes.

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