Beer Is The Secret For A More Flavorful Crab Boil

A good crab boil (or just about any seafood boil, for that matter) has a sort of charm that's hard to explain. Maybe it's all the fun sides and accoutrements that accompany the main event, like what you can serve with lobster tails, or maybe it's just the fact that you can have a social gathering outdoors, where the messy process of shucking and jettisoning shells isn't an issue. Whatever the case may be, there's something special about a hearty, reliable crab boil when it's done right.

That's the trick right there — getting everything right. While there are important things to know about how to prepare and cook crabs, the cooking liquid itself often flies under the radar. Naturally, water is the go-to option, just like when you're perfectly steaming crab legs. If you're using only water to boil your crabs, though, you're seriously missing out on some impactful flavor from a liquid that will probably already be at your crab boil. Yes, beer is a simple yet supremely effective way to effortlessly incorporate some extra flavor into this dish. Just add about 12 ounces of light beer for every quart of water in your pot, throw in your preferred seasoning, and let the magic happen. Whether you're using Atlantic red crabs or prized Maryland blue crabs that have a special, forbidden flavor component, they'll benefit from this easy boost.

In the same vein as choosing the perfect sauce for your seafood boil is discerning the proper beer to add into the mix. After all, you don't want to pour in the wrong brew and risk tarnishing your crab boil (not to mention your reputation as a seafood chef). As such, there are a few rules of thumb to keep in mind when choosing the right beer to use alongside your crab.

There are obviously countless types of beer out there, and each type will pair differently with whatever food you're preparing. In the case of crab boils, you can apply the same philosophy that you do when pairing beer with seafood: Go to the light side. Relatively lighter beers such as light ales, lagers, and pilsners (yes, there is a difference) are perfect for crab boils for two key reasons. First, the beer's flavor is light enough that, while the flavor will still work its way into the crab, it won't overpower the meat's sweet and delicate flavor profile. And second, you won't be wasting your money on a top-shelf beer whose more refined flavor notes will completely fall by the wayside if you use it in a crab boil. It's also best to avoid an overly hoppy beer for the same flavor-related reasons. Instead, stick with something reasonable and something light, and you'll be cruising your way to your most satisfying crab boil yet.