Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Dozen crabs |
| 1½ gallon | Water |
| ½ \N | Box salt |
| 2 \N | Onions; quartered |
| 3 \N | Lemons; quartered |
| 1 \N | Bag crab boil |
| 1 \N | Bay leaf |
| 1 \N | Whole garlic; halved |
| 1 \N | Bottle (small) hot pepper sauce |
| 1 \N | Green pepper; halved |
| 3 \N | Ribs celery |
Combine all ingredients except crabs and boil for 1 to 1-½ hours. Purge crabs in fresh running water. Put purged crabs in brew and cover. Let come to a boil. Boil for 20 minutes. Turn off fire and let soak for 10 minutes.
Crabs will be very peppery. If less peppery crabs are desired, use less hot pepper sauce.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .