Boiled Crabs
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemons
quartered |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
sweet yellow bell peppers
diced |
*
|
| ½ | cup |
green bell peppers
diced |
|
| 8 | each |
new potatoes
red |
*
|
| 4 | each |
corn
small ears fresh |
*
|
| 4 | each |
onions
small yellow |
|
| 1 | cup |
salt
|
|
| 12 | each |
crab, blue
live blue |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemons
quartered |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
sweet yellow bell peppers
diced |
*
|
| 118 | ml |
green bell peppers
diced |
|
| 8 | each |
new potatoes
red |
*
|
| 4 | each |
corn
small ears fresh |
*
|
| 4 | each |
onions
small yellow |
|
| 237 | ml |
salt
|
|
| 12 | each |
crab, blue
live blue |
* |
Directions
Fill a large (10-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat.
Let boil for 10 minutes.
Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil.
Once steam starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes more.
