Whole Blue Crabs New Orleans-style

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Remove the crabs, corn, and sausage from the crab boil and serve on newspaper, with butter sauce over top.

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