Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.
We made it to August 2020! It’s the last month of summer time in my household because I’m one of those people who decorates for Fall on September 1st. Whatever, don’t judge me. Anyway, one of the favorite meals down here in Louisiana during summer time is a good seafood boil. However, in my family, we love a good ole crab boil. There are few things that make our hearts and bellies as happy as a homemade crab boil and garlic butter sauce.
I’ve easily made this boil seven times so far this year. And last year I made it for Christmas Eve dinner instead of our usual Christmas dinner spread. It was a major hit with the family. The one comment I can count on when I post pictures of our crab boil is “what’s the recipe?” Well, lucky enough, those of you who have asked, I finally took the time to measure the ingredients out for all of you. I hardly ever measure my seasonings while cooking for my family, so measurements is always the part that takes the longest to figure out for my recipes.
This crab boil and garlic butter sauce is easy for even the inexperienced cook. It’s filled with so much flavor and is guaranteed to impress whoever you make it for. The key ingredient to this boil is finding a good beer. My favorite is Blue Moon (Belgium White) because of its citrus flavor. You can feel free to try whatever beer you prefer but I would stick with a lighter one to start. Now let’s go ahead and get into this recipe!
Crab Boil & Garlic Butter Sauce
An easy cajun flavored packed seafood boil recipe!
- 4 qt Water
- 12 oz Beer Blue Moon
- 6 lbs Snow Crab
- 10 Red Potatoes
- 1 Large Sweet Onion
- 3 Corn on the Cobb
- 1 Tbsp Old Bay Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp "Slap Ya Mama" seasoning *optional for spice*
Garlic Butter Sauce
- 16 Tbsp Butter
- 2 Tbsp Minced Garlic
- 2 Tbsp Old Bay Seasoning
- 1 Tbsp Sugar
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1/4 tsp Black Pepper
- 2 tsp Cornstarch
- 1 Tbsp Fresh Lemon Juice
Pour the water and beer into a large stock pot. Turn on high heat so it can start to heat up.
Add the old bay, onion powder, garlic powder, and paprika into the water. Mix well.
While the liquid is heating in the stock pot peel your onion, put an "X" cut half way through the whole onion (You want the onion to remain whole) Add the onion to the pot.
Peel the husks off of your corn on the cob, cut them in half or thirds, and add the pieces of corn on the cobb and your red potatoes to the stock pot.
Cover your stockpot and let the corn and potatoes boil for 7-10 minutes.
Rinse your crab legs off and add them to the stock pot after the 10 minutes has passed. Cover and boil the crab for 15 minutes. (If the crab legs aren't in the water add more to be sure the flavor gets in the crab meat)
*If you decide to add shrimp pour in 7 minutes before the boil is over*
Serve your crab boil in large bowls for easy access to the feast and ENJOY!
Garlic Butter Sauce
Add the butter, minced garlic, lemon juice, old bay, sugar, onion powder, paprika, and black pepper to a saucepot. Turn the heat on medium low. Melt all of the ingredients together.
Once the ingredients have melted whisk together well. In a small bowl scoop two tablespoons of the butter mixture out and add the cornstarch to it. Whisk together well to create a slurry.
Pour the cornstarch slurry into the garlic butter sauce mixture and mix well again to combine the ingredients. (This slurry will thicken up the sauce so it sticks to the crab meat)
Serve in separate bowls for each person to dip or pour over the meal if you prefer and ENJOY!
Juneteenth Virtual Cookout List:
Watermelon Ice Pops by A Girl Called Adri
Juneteenth Soul Rolls by Black Girls Who Brunch
Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread
Strawberry Collins by Brownbelle
Peach Cobbler Cinnamon Rolls by Butter Be Ready
Red Hot Pepper Shrimps by Chef and Steward
Jalapeno Cornbread Muffins by Chef Curl Ardee
Lemon Sour Cream Pound Cake by Chenée Today
Vegan Ranch Style Beans by Collards Are The Old Kale
Jamaican Jerk BBQ Ribs by Cooks with Soul
Sweet and Tangy Coleslaw by Crumb-Snatched
Strawberry-Basil Sorbet by D.M.R. Fine Foods
Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz
Red Velvet Cookies by Dish It With Tisha
Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz
BBQ Baked Beans by Food Fidelity
Black Eyed Pea Salad by FoodLoveTog
Harissa Honey Roasted Vegetable Skewers by Geo’s Table
Gluten Free Peach Cobbler (Vegan) by Good Food Baddie
Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
Summer Watermelon Fizz by Handy Chef
Watermelon and Cucumber Salad by Heal Me Delicious
Smoky Party Style Jollof Rice by Immaculate Ruemu
Crab Boil & Garlic Butter Sauce by Jamieson Diaries
Tamarind BBQ Wings by Just Add Hot Sauce
Hibiscus Rum Punch by Kenneth Temple
Strawberry Cheesecake Ice Cream by Lenox Bakery
Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread
Grilled Hot Links & Chow Chow by Meiko And The Dish
Strawberry Lemonade Sangria by Nik Snacks
Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment
Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea
Lemon Meringue Tart by Peaches 2 Peaches
Spicy Shrimp Creole by Pink Owl Kitchen
Strawberry Crunch Cake Brownies by Razzle Dazzle Life
Grilled Maque Choux Salad by Savor and Sage
Savannah Red Rice by Seasoned To Taste
Country Style Potato Salad by Sense & Edibility
Deviled Eggs by Slight Kitchen Werk
Rum Punch by Sweet & Sorrel
Mint Julep by Sweet Tea + Thyme
Almond Peach Cake by That Green Lyfe
Strawberry Cobbler Galette by The Dana Renée Way
Strawberry Baby Back Ribs by This Worthey Life