Cajun Crab Boil Courtesy Hoffman Media When crabs are in season, gather some friends and host a boil with this go-to recipe. Cook/Prep Time: 1 Hour 30 MinutesServings: 6 Ingredients 4 quarts water2 Tbsp. distilled white vinegarCrab Boil, recipe follows (see note)4 bay leaves4 dried chile peppers3 sprigs fresh thyme1 head garlic, cloves separated and peeled1/4 cup sea salt2 lemons, halved12 fresh crabs3 pounds new potatoes, scrubbed clean4 ears corn, shucked and cut into thirds1 (10 oz.) bag pearl onions, peeled1 (10 lb.) bag ice Crab Boil 1/4 cup yellow mustard seeds3 Tbsp. coriander seeds2 Tbsp. sea salt2 Tbsp. dill sprigs2 Tbsp. whole allspice1 Tbsp. crushed red pepper1 Tbsp. black peppercorns1 tsp. cayenne pepper Directions 1. In a very large stockpot, bring 4 quarts water, vinegar, Crab Boil, bay leaves, chiles, thyme, garlic, salt, and lemons to a rolling boil over high heat. Add crabs, potatoes, corn, and onions. Return mixture to a rolling boil, and cook for 5 minutes. Turn heat off, and cover pot for 15 to 20 minutes. 2. Pour ice into pot. (This helps the crabs absorb the seasonings and prevents them from overcooking.) Let crabs stand in water for at least 1 hour before serving. Crabs can be served warm or completely cooled. Crab Boil Makes 1 Satchet 1. In a small bowl, combine all ingredients. On a large square of cheesecloth or muslin, pile mixture in the center. Bring cloth up and around mixture; secure with kitchen twine like a sachet. Notes Instead of homemade Crab Boil, you can substitute 1 (3-oz.) package crab boil in a bag, such as Zatarain’s. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!