Recipe information
Yield
Makes 12 servings
Ingredients
1/2 cup salt
1/2 cup sugar
1/2 cup Creole spice
1/4 cup lemon juice
4 bay leaves
1 tablespoon ground coriander
1 tablespoon black peppercorns
1 spring fresh thyme
1 onion, halved
1 head garlic, halved horizontally
12 live jumbo blue crabs
Preparation
Step 1
1. Add all the ingredients but the crabs to a large stockpot. Cover with water (about 1 gallon) and bring to a boil.
Step 2
2. Add half the crabs and turn off the heat. Let steep for 5 minutes.
Step 3
3. Remove the crabs from the pot and set aside until cool enough to handle.
Step 4
4. Bring the water back to a boil and repeat steps 2 and 3 with the remaining crabs.
Step 5
5. Serve with boiled corn, potatoes, andouille sausage, and prawns or shrimp (if desired).
