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
Need to make a substitution?
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).