Ingredients

• 1/2 cup salt
• 1/2 cup sugar
• 1/2 cup Creole spice
• 1/4 cup lemon juice
• 4 bay leaves
• 1 tablespoon ground coriander
• 1 tablespoon black peppercorns
• 1 spring fresh thyme
• 1 onion, halved
• 1 head garlic, halved horizontally
• 12 live jumbo blue crabs

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Instructions

1. Add all the ingredients but the crabs to a large stockpot. Cover with water (about 1 gallon) and bring to a boil.
2. Add half the crabs and turn off the heat. Let steep for 5 minutes.
3. Remove the crabs from the pot and set aside until cool enough to handle.
4. Bring the water back to a boil and repeat steps 2 and 3 with the remaining crabs.
5. Serve with boiled corn, potatoes, andouille sausage, and prawns or shrimp (if desired).