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This one feels like it came straight out of a Southern kitchen near the coast. Instead it came from mine! Cajun-seasoned crab, smoky sausage, and a simple rice base all cooked together in one skillet. It’s bold, a little messy in the best way, and packed with flavor. The crab really takes center stage here, with everything else building underneath it.

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https://video.wixstatic.com/video/a44a5b_4860f55406e740bdafa098450d4b06f4/1080p/mp4/file.mp4

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Ingredients:

• 2 lbs snow crab clusters

• ½ package andouille sausage, sliced

• ½ cup rice

• 1 cup water

• 1 can tomatoes & okra

• 1 can sweet corn, drained

• 3-4 tbsp butter

• 1 tsp Old Bay seasoning

• 1 tsp Creole seasoning

• ½ tsp garlic powder

• Salt & pepper to taste

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Tools from the Kitchen:

• Cast iron skillet

• Pot (for rice)

• Knife & cutting board

• Kitchen shears (for crab tip)

• Crab crackers

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Prepare:

1. Add rice, water, about 1 tbsp of butter, and a pinch of salt to a pot. Bring to a boil, cover, and simmer about 15 minutes. Set aside.

2. Melt 1 tbsp butter in a cast iron skillet over medium heat. Add sliced andouille sausage and cook until browned. Remove and set aside.

3. In the same skillet, melt remaining butter, add okra and tomatoes (slightly drained), and corn if using. Season with Old Bay, Creole seasoning, garlic powder, and pepper. Simmer 4–5 minutes.

4. Place crab clusters into the skillet. Add a small pat of butter on top, cover, and steam 5–7 minutes.

5. Stir in cooked rice and return sausage to the skillet. Mix gently and adjust seasoning as needed. Remove crab legs from skillet, if necessary, then return and set for 5 minutes to absorb bold flavors, then serve.

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Notes from the Kitchen:

• Old Bay + Creole seasoning is your flavor base — adjust to taste

• Don’t overmix once crab is added (keeps it looking clean)

• Add a little extra butter at the end for richness

• Optional: squeeze of lemon before serving

• Try paired with Cast Iron Cornbread