Experience the bounty of British Columbia’s Dungeness crab harvest. Chef Ben Kiely’s succulent, Crab Boil recipe, features the mighty crustacean that’s caught right off our coastal waters. Savor crab season every year from June until the end of November.
_{*This Dungeness crab was caught by Captain Doug Tufnail. Find him down at the False Creek Fisherman’s Wharf!}

Serves 4
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Ingredients

• 2 lbs fresh crab (Dungeness)
• 1 lb mussels/clams, cleaned
• 1 lb smoked sausage, sliced
• 4 ears of corn, cut into thirds
• 1 lb baby potatoes
• 4 cloves garlic, minced
• 1 large onion, quartered
• 2 lemons, halved
• 1 bottle of beer (local)
• 4 cups chicken stock
• 2 tablespoons Old Bay seasoning
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 stick butter
• fresh parsley, chopped
• 1 cup white wine
• 1/4 cup olive oil
• 1 loaf of crusty bread, for serving
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1. Prepare the stock
   In a large pot, add the chicken broth, beer, garlic, onion, lemons, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, and dried thyme. Bring to a boil.
2. Cook the Potatoes  
   Add the baby potatoes to the pot and cook for 10 minutes.
   Add the corn and continue to cook for another 5 minutes.
3. Add the Seafood
   Add mussels/clams to the pot. Cover and cook for 10-12 minutes until the seafood is cooked through and the mussels/clams have opened.
4. Prepare the Smoked Sausage
   In a separate pan, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned. Set aside.  
5. Prepare the Smoked Sausage
   In a separate pan, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned. Set aside.
6. Make the Garlic Butter Sauce
   In the same pan, melt the butter and add the minced garlic. Cook for 2-3 minutes until fragrant. Add the white wine and let it simmer for another 3-4 minutes. Remove from heat and stir in fresh parsley.
7. Combine Everything
    Add the browned sausage to the pot with the seafood and vegetables. Pour the garlic butter sauce over the top. Toss gently to combine all the ingredients and coat everything in the sauce.
8. Serve
   Pour the crab boil onto a large serving platter or directly onto a covered table for a fun, communal eating experience. Garnish with additional fresh parsley and lemon wedges.
    Serve with crusty bread to soak up the flavorful broth and sauce.

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