Recipe courtesy of Emeril Lagasse
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 appetizer servings

Ingredients

  • 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 of 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.

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