Ingredients

Salt
1 bouquet garni (parsley, thyme, and bay leaf tied together)
1/2 cup crab boil
3 lemons, cut in 1/2
2 garlic heads, split in 1/2, plus 3 cloves, peeled
5 whole ears corn, shucked
1 pound andouille sausage, cut into 3-inch long pieces
6 whole blue crabs

1 stick unsalted butter

Instructions

Bring a large pot of lightly salted water to a boil. Add bouquet garni, crab
boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 minutes or until crab is
cooked through.

In a small saute pan over medium heat, melt butter with the 3 peeled garlic cloves. Simmer the butter for 3 to
4 minutes. Remove from the heat and discard the garlic cloves.

Remove the crabs, corn, and sausage from the crab boil and serve on newspaper, with butter sauce over top.