Ingredients Jump to Instructions ↓

  1. 1 gallon water

  2. 1 onion, chopped

  3. 2 celery stalk, chopped

  4. 2 lemons, halved

  5. 1 jalapeno, halved

  6. 1 head of garlic, halved

  7. 3 sprigs of fresh thyme

  8. 2 bay leaves

  9. 2 tablespoons Crab Boil

  10. 3 pounds blue crabs

  11. 3 bunches of green onions

  12. 2 tablespoons chopped garlic

  13. 1 quart chicken stock Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a large pot, combine the water, onions, celery, lemons, jalapenos, garlic head, thyme, bay leaves, and Crab Boil. Season the water with salt and pepper. Bring the liquid up to a boil. Add the blue crabs and cook for about 15 minutes. Remove the crabs from the water and cool in a bowl of ice water. Cool the crabs for about 5 minutes and remove from the water. In a saucepan, combine the green onions, garlic, and chicken stock. Season with salt and pepper. Bring the liquid up to a simmer. Cook the liquid for 10 minutes. Remove the sauce from the heat. Using a handheld blender, puree the sauce until smooth. Strain the sauce through a fine mesh strainer. Reseason with salt and pepper if needed. Pile the crabs on a platter and serve with the dipping sauce. Yield : 4 appetizer servings


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