Thai Maudite Crab Boil



Serves: 4


  • 2 tbsp Canola Oil
  • 1 Large yellow onion medium diced
  • 10 Cloves of garlic smashed
  • 50 g Ginger sliced
  • 4 Stalks of lemongrass sliced
  • 10 Kefir lime leaves
  • 2 tbsp shichimi togarashi
  • 2 Thai chilies split lengthwise 
  • 2 12oz Bottles of Maudite
  • 1 cup Water
  • 2 tbsp fish sauce
  • 5 Ears of corn cut in half
  • 3lbs Red skin potatoes quartered 
  • 5lbs Dungeness Crab Claws

A participation of

Eric Sheremeta




Heat the oil in a 5-quart Dutch oven over medium-high heat.

Add the onion, garlic, ginger, lemongrass, lime leaves, and togarashi stirring constantly until aromatic and onions are slightly soft, about 2 minutes.

Add the chilies and stir for another 15 seconds, until fragrant.

Add the beer, water, and fish sauce to deglaze the pot scraping anything on the bottom.

Bring to a boil and add the corn and potatoes cover and let boil for 10-12 mins or until potatoes are soft.

Add the crab claws and boil for another 10 mins covered.

Carefully transfer Dutch oven to a table with a trivet and serve family style.

*Serve with melted butter and lemons (optional)*

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