Crab Buckit

Crab boil bucket from Wandering Mollusk, a beach bonfire style feast for two or four. A Dungeness crab, a pound each of prawns, manila clams, and mussels, plus summer sausage, corn on the cob, and baby potatoes, packed in a single use pot with butcher paper and our compound butter on the side. Ready for the stove, BBQ, or fire pit. You bring the wine.

What’s in the bucket

Built around locally caught Dungeness crab, split for ease of eating, with everything else sourced from BC waters. Unapologetically West Coast. Every crab boil bucket includes:

• 1 or 2 Dungeness crabs, split (2 or 4 person)
• 1 lb. spot prawns
• 1 lb. Manila clams
• 1 lb. mussels
• Summer sausage
• Corn on the cob
• Baby potatoes

On the side: compound butter, “That Other Sauce”, lemon, butcher paper for the table, baguette.

Who it’s for

The crab boil bucket is for the night you’d otherwise be cooking three pots, scrubbing four pans, and apologizing to your guests about how the prawns turned out. Date nights when you want a dinner you actually touch and that doesn’t feel like a chore. Family gatherings on the patio. Long weekends when someone says “let’s do seafood” and nobody wants to deal with the restaurant wait.

Even people who think they don’t like shellfish change their minds at the table. That’s the bucket’s job.

Local sourcing

The crab in your boil bucket comes off the boats through High-Gear Seafood. Mussels and spot prawns from Finest at Sea. Clams from Evening Cove Farms. We work with crews who share our standards for sustainability and freshness.

Why locals order it

The Crab Buckit became our signature for a reason. It scales from a quiet date night to a full table without changing the work involved. The pot does the cooking. The butcher paper handles the mess. You stay at the table with your people instead of running back and forth to the kitchen. Bring your own cracker if you have one. The rest is handled.

Crab boil bucket regulars also order the Endless Summer Lobster Party, the Skipper’s Platter (30 fresh oysters), and our smoked oysters when they’re in season. If you’re planning for a wedding, reunion, or larger event, our catering team can build a custom seafood spread on site. Get in touch through wanderingmollusk.com/services.

What to drink with it

For the pot, cheap is the right call. You only need two cups for the boil, we suggest you grab a $12 Vinho Verde or Pinot Grigio. Keep the good stuff for yourself. Alongside the meal, anything crisp and white works hard: BC Riesling, a dry sparkling, or a Sancerre. Beer drinkers, a pilsner or a wheat. Going full Pacific Northwest, an old fashioned with a smoked cherry garnish lives next to the bucket beautifully.

Pickup & prep

Order on demand. Pickup at Shuck Taylor’s, 1324 Blanshard Street, Sunday through Saturday from 12:00 PM to 10:00 PM. Buckets come ready to cook. Pot, instructions, everything you need except the heat source. Plan 20 minutes from pot on to first crack.

Eat your crab boil bucket the same day when possible. Refrigerate overnight if you must. Bring your own crab pickers and bibs.

Storage & the morning after

If you have leftovers, pull the seafood out of the pot and store in a sealed container in the fridge. We suggest a cast iron breakfast hash. Throw the leftover potatoes, sausage, and clams into the skillet, crisp them up, crack two eggs on top. Or pull the clams and corn into a quick chowder. Crab keeps better than mussels and clams. When in doubt, smell first.

FAQ

Can I add on more seafood? Yes. See below for your options.

Do you deliver? No. Pickup only from Shuck Taylor’s. Keeps the shellfish on ice and keeps things simple.

How do I cook it? A gas stove with direct heat will cook the bucket according to instructions. Induction stoves take longer, sometimes up to 40 minutes, because the heat disperses. When the shellfish opens, it’s done.

How long does it stay fresh? Eat the same day when possible. Overnight in the fridge if needed.