Blue Claw Crab Boil With 3 Sauces

From the kitchen of Carly

Sweet blue crabs pulled hot from boiling water, cracked open and dunked into three bold sauces: a wasabi-spiked cocktail sauce, bright ponzu, and Thai sweet chile. Squeeze lime over everything. Pure, messy, essential seafood eating.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 124 live blue crabs
  • 11/2 cup ketchup
  • 12 tablespoons wasabi paste
  • 11 tablespoon soy sauce
  • 11 tablespoon mustard powder
  • 1Fresh lemon juice
  • 1Worcestershire sauce
  • 13/4 cup ponzu sauce
  • 13/4 cup Thai sweet chile sauce
  • 12 limes
  • 1cut into wedges

Instructions

  1. Bring a large pot of salted water to a boil. Cook 8 crabs, covered, 10 minutes; remove crabs. Repeat. Set aside. For the cocktail sauce: Combine ketchup, wasabi, soy sauce and mustard; add lemon juice and Worcestershire to taste. Serve crab with 3 sauces and limes.