Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Water |
| 1 \N | Bouquet garni |
| ¼ cup | Crab boil |
| 3 \N | Lemons, cut in half |
| 2 \N | Garlic heads, slit in half |
| 1 \N | Blue Crab |
| 1 \N | Dungeness Crab |
| 1 \N | Green Shore Crab |
| 1 \N | Stone Crab |
| 1 \N | Common European Crab |
| 2 \N | Queen Crab claws |
| 2 \N | Snow Crab claws |
| 2 \N | 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