In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly.
Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired.
In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
Refrigerate for at least 4 hours and mix again just before serving.
Mayo-less Coleslaw--Some people prefer their coleslaw with little or even no mayo. Maybe that's how your mama made yours. It's more a German-style dish, almost like a pickled relish, and that's good, too. I just happen to like mine with lots of mayo, the way my own mother made it.
"Melba's American Comfort: 100 Recipes from My Heart to Your Kitchen" by Melba Wilson © Atria Books 2016. Provided courtesy of Melba Wilson. All rights reserved.
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