Hot Cajun-Style Crab Boil

• 2 bags (3 ounces each) commercial crab-boil seasoning, or equivalent amount of your own spice mixture (see article)
• Salt to taste
• 2 pounds medium onions (about 8), peeled
• 3 pounds small potatoes (about 24), washed but not peeled
• 24 live medium blue crabs
• 2 pounds kielbasa, cut into 3-inch pieces
• 35 to 40 cloves garlic (3 heads), unpeeled
• 12 ears sweet corn, hulled

1. Place 2 gallons of water and the crab-boil seasoning in a large stockpot, cover and bring to a boil.
2. (Note: This can be done a few hours ahead, set aside and brought back to a boil at serving time to intensify the stock flavor.)
3. Add salt to taste.
4. Add the onions and potatoes to the boiling stock, cover and bring the stock back to a boil.
5. Boil gently for 10 minutes.
6. Meanwhile, rinse the crabs well in a sink filled with cold water.
7. Using metal tongs, lift the crabs from the sink, and after discarding any dead or smelly crabs, add them to the stockpot with the sausage and garlic.
8. Bring the mixture back to a boil, and boil gently for 5 minutes.
9. Add the corn, and bring the mixture back to a boil.
10. Then, turn off the heat, and let the pot sit (up to 1 hour) until serving time.
11. At serving time, drain off the stock, and arrange crab boil ingredients separately on a large platter.
12. Serve with the hot mayonnaise (see following recipe), if desired.

crabboil seasoning, salt, onions, potatoes, crabs, kielbasa, garlic, sweet corn

Taken from cooking.nytimes.com/recipes/3535 (may not work)