Spicy Crab and Shrimp Boil

(Serves 8)

Ingredients

32 live blue claw crabs
5 gallons water
6 tablespoons crab and shrimp boil seasoning
3 whole cloves garlic, peeled
2 tablespoons cayenne pepper
Coarse salt
4 bay leaves
2 lemons, quartered
2 large onions, peeled, halved
2 pounds new red potatoes
5 ribs celery, trimmed and cut into 4-inch lengths
8 ears corn, shucked
2 pounds medium unshelled raw shrimp
Herbed butter

Preparation

Rinse crabs carefully under cold water. In a large pot, over high heat, bring the water to a boil. Add the crab and shrimp boil seasoning, garlic, cayenne pepper, salt, bay leaves, lemons and onions to the boiling water. Boil 10 minutes.

Add the potatoes and celery and boil until the potatoes are crisp, but tender. Remove the potatoes to a large platter. Cover to keep warm. Add the corn to the boiling water and cook until the corn is bright yellow, about 6 minutes.  Remove the corn with tongs and keep warm. Return the water to a boil.

Add the crabs in three batches and cook about 10 minutes, until the crabs turn bright pink and their legs can be easily pulled from the sockets. Return the water to a boil, add the shrimp, and cook until they turn pink, about 4 to 5 minutes.

Transfer the vegetables and seafood each to separate serving bowls and serve immediately with herbed butter.