Ingredients Jump to Instructions ↓

  1. 18 Live blue crabs

  2. 2 tablespoons 30ml Crab-Boil Spices - (see recipe)

  3. 1/2 tablespoon 7 1/2ml Cayenne

  4. 1/4 cup 59ml Table salt

  5. 2 Lemons - quartered

  6. 1 Onion - halved

  7. 3/4 lb 340g / 11oz Small potatoes - (abt 2" dia)

  8. 1 Garlic head - not separated

  9. Into cloves

  10. 3 Corn ears - shucked

  11. 1 tablespoon 15ml Crab-Boil Spices - or to taste,

  12. For sprinkling over boiled seafood

  13. French bread, for accompaniment

Instructions Jump to Ingredients ↑

  1. In a kettle bring 5 gallons water to a boil.

  2. While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.) Add 2 tablespoons Crab-Boil Spices, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.

  3. Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Crab-Boil Spices.

  4. Serve with French bread.

  5. This recipe yields 3 to 4 servings.


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