crab boil
- Categories
- Emeril
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| Water | |
| 1 | Bouquet garni |
| ¼ cup | Crab boil |
| 3 | Lemons, cut in half |
| 2 | Garlic heads, slit in half |
| 1 | Blue Crab |
| 1 | Dungeness Crab |
| 1 | Green Shore Crab |
| 1 | Stone Crab |
| 1 | Common European Crab |
| 2 | Queen Crab claws |
| 2 | Snow Crab claws |
| 2 | King or Alaskan claws |
Bring a large pot of water to a boil. Add bouquet garni, crab boil, lemons and garlic. Add the largest of the crabs first adding the remainder of the crabs and removing the crabs as they become cooked.
In a sauce pan, melt ¼ cup of butter with a few peeled garlic cloves. Simmer the butter for 3-4 minutes in infuse the garlic into the butter. Remove from the heat and discard the garlic cloves. Serve immediately as a dipping sauce
ESSENCE OF EMERIL SHOW #EE2342
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