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How to prepare easy homemade crab boil recipe? You’ll need an enormous pot for this simple dish. Look for blue or rock crabs in specialty markets or in Asian markets. Handle them with tongs and remember: if they’re not fighting, they’re probably dead and should be discarded. Recipe makes about 6 servings. Here are ingredients and easy directions:



¼ cup kosher salt
2 tablespoons celery seeds
2 tablespoons finely cracked black peppercorns
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground cloves
6 quarts water
2 small onions, quartered
1 lemon, cut into eighths
4 bay leaves
1 ½ pounds very small red-skinned potatoes (if larger, cut in half )
Twelve 6-inch-diameter blue or rock crabs
6 ears corn, husked and halved


Mix the kosher salt, celery seeds, peppercorns, dry mustard, paprika, red pepper fl akes, allspice, ginger, and cloves in a small bowl; set aside.
Bring the water, onions, lemon, and bay leaves to a boil in a very large pot set over high heat. Add all but 2 tablespoons of the salt mixture (reserving those 2 tablespoons for garnish).
Add the potatoes and cook until fairly tender when pierced with a fork, about 15 minutes.
Use tongs to get the crabs into the pot. Add the corn, cover, and bring back to a boil. Cook until the corn and potatoes are tender, about 5 minutes from the moment the crabs hit the water. To tell if the crab is done, snap off one of the legs and make sure the meat inside is opaque, not translucent.
Drain everything in the sink. Discard the onions, lemon, bay leaves, and spices. Place the crabs, potatoes, and corn on an enormous platter. Sprinkle the remaining spice mixture over everything. Serve with mallets on the side for cracking open the crabs.

Learn how to Eat a Crab

Take a mallet and bash the crab’s face a couple of times, just at the eyestalks. Doing so should loosen the top and bottom parts of the shell. Pry off the top part of the shell and discard. Scrape out any green matter and the spongy, frondlike gills. If possible, snap the body in half. Snap off the legs one by one, cracking each to remove the meat inside and clearing off any shell at the shoulder joint to get at the crabmeat inside. Give the claws a couple of hard knocks to crack them, then remove the meat by peeling away the shell and wiggling the small part of the pincher free. Finally, dig into the chambers in the body to reveal the large bits of lump crabmeat, taking care to break the cartilage gently so as not to get any in the meat.

Lots of fun preparing this crab boil recipe and Bon Apetit.

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