Crab Boil

• 1/2 cup salt
• 1/2 cup sugar
• 1/2 cup Creole spice
• 1/4 cup lemon juice
• 4 bay leaves
• 1 tablespoon ground coriander
• 1 tablespoon black peppercorns
• 1 spring fresh thyme
• 1 onion, halved
• 1 head garlic, halved horizontally
• 12 live jumbo blue crabs

1. 1. Add all the ingredients but the crabs to a large stockpot. Cover with water (about 1 gallon) and bring to a boil.
2. 2. Add half the crabs and turn off the heat. Let steep for 5 minutes.
3. 3. Remove the crabs from the pot and set aside until cool enough to handle.
4. 4. Bring the water back to a boil and repeat steps 2 and 3 with the remaining crabs.
5. 5. Serve with boiled corn, potatoes, andouille sausage, and prawns or shrimp (if desired).

salt, sugar, creole spice, lemon juice, bay leaves, ground coriander, black peppercorns, thyme, onion, garlic, crabs

Taken from www.epicurious.com/recipes/food/views/crab-boil-242228 (may not work)