Recipe courtesy of Haylie Duff
35 min
20 min
8 servings


  • One 12-ounce bottle beer, any type
  • 1 cup Old Bay Seasonings, with 2 tablespoons reserved
  • 1 cup kosher salt
  • 3 pounds small red potatoes
  • 6 lemons, halved
  • 4 large heads garlic, tops cut off
  • 5 fresh or dried bay leaves
  • Three 1-pound packages cooked kielbasa, cut on the diagonal into 1-inch pieces
  • 8 ears corn, husks and silks removed, halved
  • 8 pounds live blue crabs (about 24 crabs)
  • 1 stick (8 tablespoons) salted butter


Cover a table with several layers of newspaper. Fill a 42-quart stockpot fitted with a steamer basket insert about three-quarters full with water. Bring to a boil over medium heat. Add the beer, Old Bay Seasoning, salt, potatoes, lemons, garlic and bay leaves. Cover and cook for 10 minutes.

Add the kielbasa and corn. Cook for another 5 minutes. Add the crabs and cook for another 6 minutes.

Meanwhile, melt the butter in a small saucepan. Divide among small bowls.

Pull out the steamer basket and let it drain over the stockpot. Pour the contents of the basket out onto the covered table. Sprinkle the 2 tablespoons of reserved Old Bay Seasonings over the crab boil on the table. Serve with the butter for dipping.

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