Creole spiced blue crabs with green onion dipping sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Water |
| 1 | Onion, chopped | |
| 2 | Celery stalk, chopped | |
| 2 | Lemons, halved | |
| 1 | Jalapeno, halved | |
| 1 | Head of garlic, halved | |
| 3 | Sprigs of fresh thyme | |
| 2 | Bay leaves | |
| 2 | tablespoons | Crab Boil |
| 3 | pounds | Blue crabs |
| 3 | bunches | Green onions |
| 2 | tablespoons | Chopped garlic |
| 1 | quart | Chicken stock |
| Salt and pepper | ||
Directions
In a large pot, combine the water, onions, celery, lemons, jalapenos, garlic head, thyme, bay leaves, and Crab Boil. Season the water with salt and pepper. Bring the liquid up to a boil. Add the blue crabs and cook for about 15 minutes. Remove the crabs from the water and cool in a bowl of ice water. Cool the crabs for about 5 minutes and remove from the water. In a saucepan, combine the green onions, garlic, and chicken stock.
Season with salt and pepper. Bring the liquid up to a simmer. Cook the liquid for 10 minutes. Remove the sauce from the heat. Using a hand-held blender, puree the sauce until smooth. Strain the sauce through a fine mesh strainer. Reseason with salt and pepper if needed. Pile the crabs on a platter and serve with the dipping sauce.
Yield: 4 appetizer servings
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