- 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.