Whole Blue Crabs New Orleans-style (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
salt |
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 |
Directions:
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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