- 4-1/2 Tbsp. Crab Boil Spices
- 2 Tbsp. Salt
- 2 Bay leaves
- 12 Small New Potatoes, Scrubbed
- 12 Small Onions, Peeled
- 6 Large, live Blue Crabs (2-1/2 lbs)
- ¼ lb Smoked Sausage (Kielbasa), Sliced
- 1 Lg. Head Garlic, Cloves separated, unpeeled
- 12 Ears Corn, Husks removed
- 1-1/2 Lb. Large Shrimp, unpeeled
In a 5 gallon pot, combine 3 gallons water, spices, salt and bay leaves. Bring to a boil. Add Potatoes and onions and cook uncovered for 10 minutes.
Meanwhile, holding each crab from behind with a pair of tongs, rinse it under cold running water and scrub it with a long handled brush. Cover a cutting board with several thicknesses of newspaper. Place the crab upside down on the paper. Using a heavy cleaver, cut lengthwise through the middle. Crack the claw and the second joint with the blunt side of the cleaver . Rinse the crab halves under cold running water and remove any orange roe and yellow innards. Repeat with remaining crabs.
Add crab, sausages and garlic to the pot and cook for 8 minutes. Add the corn and cook for 8 minutes. Add shrimp and cook for 3 minutes. Check one shrimp. If the flesh is opaque, they are ready. If not let them sit for a few minutes longer and check again. Using a slotted spoon or tongs, scoop out seafood and vegetables and arrange on a platter. Discard bay leaves.
Serves 6 to 8