Spicy Boiled Crabs, Shrimp, Potatoes, Corn, & Garlic

Serve 6

Ingredients

• 24 live blue crabs
• 5 tbsp Louisiana Shrimp and Crab Boil
• 1 tablespoon cayenne
• 1/2 cup table salt
• 3 lemons, quartered
• 2 onions, halved
• 1 1/2 pounds small potatoes (about 2 inches in diameter)
• 2 heads of garlic (not separated into cloves)
• 6 ears of corn, shucked
• 2 pounds large shrimp (about 30, preferably with heads)

Instructions

Preparation

In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
Add Louisiana Shrimp & Crab Boil, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 min. Transfer corn with tongs to platter and keep warm, covered with foil.
Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1tbsp boil seasoning.
Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon boil seasoning.
Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.