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