If you’re doing a mini-break on the Chesapeake Bay, like we did, or spending some time down the shore this Summer, at least one of your dinners needs to focus on Maryland crabs à la this Crab Boil Chesapeake Style. Since our house included a very cool outdoor range as part of our gas grill setup, I settled on a Crab Boil, instead of bake, to maximize our outdoor time. This approach requires a really large pot, which a lot of shore houses are equipped with, but I brought my own, just in case. And of course, I consulted Ina Garten’s Clam Bake, to get ready for my own Crab Boil. This recipe leaves lots of room for adjustment, because your available ingredients could vary widely based upon time of year, coast you’re on, etc. No matter what, this Crab Boil Chesapeake Style is an exciting dinner that properly celebrates shore vacations of all types and will have your friends electing you master or mistress of shore parties.
Crab Boil Chesapeake Style
Ingredients
- 12 ounces Andouille sausage
- 3 cups chopped yellow onions
- 2 cups chopped leeks well cleaned
- ¼ cup olive oil
- 1 ½ pounds small potatoes I bought red, white and blue mixed
- 12 ears corn; husked and halved
- 2 dozen littleneck clams scrubbed
- 2 dozen cherrystone clams scrubbed
- 1 dozen Maryland crabs
- 2 + cups good dry white wine
- Old Bay seasoning?
- 4-8 springs of thyme
Instructions
- Slice the Andouille diagonally in half and again ½-inch thick slices.
- Toss in the pot.
- Sauté with the onions and leeks in the olive oil in a heavy-bottomed LARGE stockpot (mine is 12 quarts- bigger would have been better) over medium until the onions soften.
Season.* Add the white wine. - Layer the ingredients on top of the onions in the stockpot. I recommend this order: first the potatoes.
Then the clams. 
If the crabs are already cooked, wait to add them, as you’re just reheating them. If they’re live, add them in now. - Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes.
- Lower the heat to medium, add the crabs, and cook another 10 minutes. Then add the corn for 5 more minutes. Test to be sure the potatoes are tender, and the clams and mussels are open.
- With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the crabs.
- Season the broth in the pot to taste, and ladle over the seafood.
- Serve with a case of awesome summer wine like Mac Rostie’s Rosé; this proud sister is promoting Heid's very first vintage that she directed, picked, pressed, and bottled. Such a great Summer wine.
