Recipe
Creole Spiced Blue Crabs With Green Onion Dipping Sauce
Ingredients
- 4 quarts water
- 1 medium-size yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium-size lemons, halved
- 1 fresh jalepeno, cut in half lengthwise
- 1 head garlic, halved
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons Zatarain's 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
Directions
- Combine the water, onion, celery, lemons, jalapeno, 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.
Recipe Details
- Source: Cooking Section, March 2001
- Dish Type: Appetizer
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