Ingredients Jump to Instructions ↓

  1. 4 quarts water

  2. 1 medium-size yellow onion, chopped

  3. 2 stalks celery, chopped

  4. 2 medium-size lemons, halved

  5. 1 fresh jalapeÒo, cut in half lengthwise

  6. 1 head garlic, halved

  7. 3 sprigs fresh thyme

  8. 2 bay leaves

  9. 2 tablespoons Zatarainís Concentrated Liquid Crab & Shrimp Boil Salt and cayenne to taste

  10. 2 dozen live blue crabs

  11. 3 bunches green onions, trimmed and chopped

  12. 2 tablespoons chopped garlic

  13. 2 cups Chicken Stock or canned chicken broth

Instructions Jump to Ingredients ↑

  1. Combine the water, onion, celery, lemons, jalapeÒo, garlic, thyme, bay leaves, and crab boil in a large, heavy pot over high heat. Season the water with salt and cayenne and bring to a boil. Add the crabs and cook, covered, for 15 minutes. Drain and transfer the crabs to a large bowl or bowls of ice water. Cool for about 5 minutes, then drain. Set aside. † Combine the green onions, chopped garlic, and chicken stock in a large saucepan over medium heat. Season with salt and cayenne. Bring to a gentle boil and simmer for 10 minutes. Remove from the heat. In a blender or using a handheld blender, process the sauce until smooth. Strain through a fine-mesh strainer. Taste for seasoning, adding more salt and cayenne if necessary. † To serve, pile the crabs on a platter and serve with the dipping sauce on the side. † Yield : 4 appetizer servings


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