Louisiana Blue Crab Boil with Corn and Potatoes Flavorful twist on a traditional Louisiana Blue Crab boil. Servings:12 Ingredients 48 ea Louisiana Blue Crabs, large, whole 4 1/2 gal Water 3/4 cup Kosher salt 12 ears Corn, peeled, cleaned, cut in half 9 lb Potatoes, red bliss, medium, skin on 6 cups Onions, large dice 18 ea Garlic, whole cloves 3 cups Celery, large dice 3 cups Green peppers, large dice 1/2 cup Crab boil 6 Tbsp Creole seasoning 6 ea Bay leaves 3/4 cup Vinegar 6 ea Lemons, halved 3 qt Ice Directions Combine water, corn, potatoes, onions, garlic, celery, green peppers, crab boil, Creole seasoning, bay leaves, vinegar and lemon halves. Bring to boil and simmer until potatoes are tender (about 20 minutes). Add Louisiana Blue Crabs and simmer additional 10 minutes. Add enough ice to pot to bring temperature down and stop cooking process. Cover and let soak for 30 minutes to 1 hour (the longer the soak, the spicier the crabs will be). Remove corn and potatoes from pot and place in large bowl to serve. Serve crabs on large platter. Serve with Smoky Rémoulade Sauce on the side. (See Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce for the recipe.) Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!