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Creole Spiced Blue Crabs With Green Onion Dipping Sauce

  • Yield: 4 appetizer servings


  • 4 quarts water
  • 1 medium-size yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 medium-size lemons, halved
  • 1 fresh jalapeÒo, cut in half lengthwise
  • 1 head garlic, halved
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons Zatarainís Concentrated Liquid Crab & Shrimp Boil (optional)
  • Salt and cayenne to taste
  • 2 dozen live blue crabs
  • 3 bunches green onions, trimmed and chopped
  • 2 tablespoons chopped garlic
  • 2 cups Chicken Stock or
  • canned chicken broth


  • Combine the water, onion, celery, lemons, jalapeÒo, garlic, thyme, bay leaves, and crab boil in a large, heavy pot over high heat. Season the water with salt and cayenne and bring to a boil. Add the crabs and cook, covered, for 15 minutes. Drain and transfer the crabs to a large bowl or bowls of ice water. Cool for about 5 minutes, then drain. Set aside.
  • Combine the green onions, chopped garlic, and chicken stock in a large saucepan over medium heat. Season with salt and cayenne. Bring to a gentle boil and simmer for 10 minutes. Remove from the heat. In a blender or using a handheld blender, process the sauce until smooth. Strain through a fine-mesh strainer. Taste for seasoning, adding more salt and cayenne if necessary.
  • To serve, pile the crabs on a platter and serve with the dipping sauce on the side.