Simple Boiled Crabs With Garlic-Vermouth Butter

• 1/2 cup butter
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh chervil, parsley, or chives
• 1 tablespoon vermouth
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 1/2 cups cider vinegar
• 2 lemons, sliced
• 1/2 cup kosher salt
• 1/4 cup seafood seasoning
• 2 live Dungeness crabs or 6 live blue crabs

1. Combine first 8 ingredients in a small pan over medium-low heat. Cook, stirring occasionally, 3 minutes or until butter melts. Keep warm.
2. Combine 6 quarts water, vinegar, and next 3 ingredients in a large stockpot. Bring to a boil over high heat.
3. While water is heating, set crabs on a rimmed baking sheet or tray, and put in freezer. (This makes handling the crabs easier--they should be well chilled but not frozen; don't leave them in freezer more than 30 minutes.) When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.
4. Cover pot, and return water to a boil. Cook Dungeness crabs 18 to 20 minutes and blue crabs 5 minutes. Drain, clean, and serve with warm butter sauce.

butter, garlic, fresh chervil, lemon zest, lemon juice, freshly ground black pepper, salt, cider vinegar, lemons, kosher salt, seafood seasoning, crabs

Taken from www.myrecipes.com/recipe/simple-boiled-crabs (may not work)