Blue Claw Crab Boil With 3 Sauces
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This classic blue claw crab boil is a celebratory seafood dish that highlights the delicate, sweet flavour of fresh crab. By boiling the crabs in batches, you ensure each one is cooked to tender perfection while maintaining a beautiful colour. It is a fantastic choice for an interactive summer lunch or a relaxed garden party where guests can get involved with cracking shells and dipping the succulent meat.
As a dairy-free main course, this recipe relies on a trio of punchy sauces to provide a balance of heat and acidity. The zingy wasabi cocktail sauce offers a modern twist on a British favourite, while the ponzu and sweet chilli dips add a bright, Asian-inspired finish. Serve these platters in the centre of the table with plenty of lime wedges and napkins for a truly communal dining experience.
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Ingredients for Blue Claw Crab Boil With 3 Sauces
24 live blue crabs
120ml ketchup
2 tablespoons wasabi paste
1 tablespoon soy sauce
1 tablespoon mustard powder
Fresh lemon juice
Worcestershire sauce
180ml ponzu sauce
180ml Thai sweet chilli sauce
2 limes, cut into wedges
How to make Blue Claw Crab Boil With 3 Sauces
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.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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