Throw a memorable summer crab boil, and cook up this Spiced Crabs and Shrimp With Potatoes dish. Tip: If live crabs are not available in your area, you can make the same dish with 4 pounds of shrimp instead.

Buy live crabs (they should be active, not still) and cook them the same day. Refrigerate crabs in a breathable container, covered with damp paper towels, as soon as you get home from the store. Rinse under cold running water and gently scrub with a brush to remove any sand. Boil in a large pot until bright red. Crack the shell to eat. The yellow material, known as "mustard," and the orange roe are both edible. What You'll Need: A large pot (at least 12 quarts), tongs, crab crackers or small mallets, and small picks or seafood forks

Wriggle off all the legs; use a cracker or mallet to crack the claw shells.

Turn the crab over and remove the apron (the flap on the underside).