South-Of-The-Border Crab Boil

• 4 tablespoons chipotle chili powder
• 2 1/2 tablespoons kosher salt
• 2 tablespoons dried oregano
• 4 bay leaves
• 8 ounces Spanish chorizo, sliced into 1/4-inch-thick rounds
• 1 1/2 pounds red potatoes (about 16 small potatoes)
• 2 sweet onions with stems intact, peeled and quartered vertically
• 3 ears corn, husks removed and cut into thirds
• 4 pounds medium stone crab claws (about 16 claws)
• 1 1/2 pounds unpeeled large shrimp
• 4 jalapenos, thinly sliced
• 4 limes, cut into wedges

1. Combine first 4 ingredients and 2 gallons water in a large stockpot over high heat; bring to a boil. Reduce heat to low, and simmer 30 minutes.
2. Add chorizo, potatoes, and onions to pot. Increase heat to medium-low. Simmer 17 minutes. Add corn; simmer 5 minutes. Add crab and shrimp to pot; simmer 3 minutes. Add jalapenos; simmer 2 minutes or until shrimp is cooked.
3. Drain mixture in a large colander in batches or remove everything with a large slotted spoon onto a large sheet pan. Discard bay leaves. Crack crab claws on each knuckle with a mallet or the back of a heavy knife to expose flesh. Squeeze half of lime wedges over the whole pile. Serve with remaining lime wedges and plenty of napkins.

chipotle chili powder, kosher salt, oregano, bay leaves, spanish chorizo, red potatoes, sweet onions, corn, crab claws, shrimp, jalapeufos

Taken from www.myrecipes.com/recipe/south-of-the-border-crab-boil (may not work)