ilFornino wood fired ovens are extremely versatile. The types of food that you can cook are only limited by your imagination. This recipe is focused on creating a classical American Crab Boil, similar to those done in the Chesapeake Bay Area. The experience is to enjoy a very informal, yet delicious meal with friends and family. So bring you wooden mallets and you appetite as we recreate this iconic feast in your wood fired oven.
- ilFornino Wood fired oven with a supply of wood (of course)
- A large stainless steel or cast iron pot that will fit comfortably though the oven opening.
- Some heavy-duty heat resistant gloves to handle the hot pot
- A small table or landing spot to accept the heavy hot pot after it is removed from the oven.
- A couple of wooden mallets (one for each guest to crack open the cooked crabs) or nutcrackers to get to the flesh
- A large colander to drain the contents
- Some butcher paper to cover your wooden table (optional) or a large tray or serving platter
- Lots of napkins and optional lobster bibs
All ingredients must be as fresh as possible.
- Corn on the Cob – cleaned and cut in half or thirds. 1 ear per person
- Polish or your favorite Sausage (Chorizo as an example) 3 pounds cut into 1-inch pieces
- Small red or new Potatoes 3 lbs. left whole
- A couple of tablespoons of Old Bay Seasoning, Zatarain’s or your favorite crab boil spices. Add Cayenne pepper if you like heat.
- A couple of pounds of your favorite fresh Crab in season. Blue Crab, Snow Crab or Dungeness. Small Crabs left whole, large ones cut up.
- Peeled and deveined fresh Shrimp – medium size about 1 or 2 pounds (Can be left with tail on, or completely in shell - optional)
- Water to fill the pot without overflowing when all the ingredients are introduced.
- Rustic bread and creamy butter
- Lots of cold beer to wash it all down
- Choose the largest pot that will comfortably fit inside your ilFornino Oven.
- Fire up you oven and get a roaring fire going.
- Once the wood has heated the oven and floor, move the wood to the back or sides, which ever allows you the most space for your pot.
- Place the pot with water into the oven and let it come to a rapid boil. Make sure the water doesn’t boil over on the floor.
- Add the Old Bay or other seasonings to the pot.
- Add the potatoes, corn, and sausage to the pot and boil for about 15 minutes
- Carefully introduce the crab into the pot, making sure they are fully submerged and cook for about 8 minutes.
- Carefully stir in the shrimp and cook for 3 to 4 minutes until they are opaque.
- Once the shrimp are done, carefully remove the pot and drain into a large colander in a sink.
- Dump all the contents on a paper covered table or a large platter.
- Serve with rustic bread and butter, and cold beer or beverage of your choice.
- Make sure the water doesn’t boil over during the entire cooking process.
- The pot will be very hot, and very heavy. It is a good idea to have a table close by to place the pot as a temporary landing for its journey to the sink.
- Don’t wear you best suit or tie to this feast, as it will be hand-to-hand contact between your guests and the crabs. That’s the fun of it all.
DIG IN AND ENJOY!