Whole Blue Crabs New Orleans-style
- 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
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.
Recipe courtesy of Emeril Lagasse, 2006