Recipe courtesy of Sara Moulton
Show: Cooking Live
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Total:
1 hr 5 min
Prep:
10 min
Cook:
55 min
Yield:
3 to 4 servings

Ingredients

Crab-Boil Spices:

Directions

In a kettle bring 5 gallons water to a boil. 

While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.) Add 2 tablespoons Crab-Boil Spices, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil. 

Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Crab-Boil Spices. 

Serve with French bread.

Crab-Boil Spices:

In a food processor combine all ingredients and pulse until mixture forms a coarse powder. Crab-boil spices keep in a well-sealed container for several months in a cool, dark place. 

Yield: about 1 cup

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