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Seafood: Creole Spiced Blue Crab w/ Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

1 gallon water
1 onion, chopped
2 celery stalks, chopped
2 lemons, halved
1 jalapeno, halved
1 head garlic, halved
3 sprigs 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


Recipe

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 handheld 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.