Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
24 live blue crabs |
two 3-ounce packets zatarain's crab boil or 5 tablespoons old bay seasoning |
1 tablespoon cayenne |
1/2 cup table salt |
3 lemons, quartered |
2 onions, halved |
1 1/2 pounds small potatoes (about 2 inches in diameter) |
2 heads of garlic (not separated into cloves) |
6 ears of corn, shucked |
2 tablespoons old bay seasoning*, or to taste, for sprinkling over boiled seafood |
2 pounds large shrimp (about 30, preferably with heads) |
accompaniments:horseradish cocktail sauce and french bread |
Directions:
1. In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
2. 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.)
3. Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, 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.
4. 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 Old Bay seasoning.
5. Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
6. Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.
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