Blue Claw Crab Boil with Asian Condiments

Blue Claw Crab Boil with Asian Condiments
Photo by Jim Bastardo


  • 2 limes
  • 2 tablespoons wasabi paste
  • Fresh lemon juice
  • ¾ cup ponzu sauce
  • 24 live blue crabs
  • ¾ cup Thai sweet chile sauce
  • 1 tablespoon soy sauce
  • + 3 more ingredients
    • Worcestershire sauce
    • ½ cup ketchup
    • 1 tablespoon mustard powder

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

View full recipe at Epicurious


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