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1
In a large pot, combine first four ingredients with enough water to submerge crabs.
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2
Do not submerge crabs at this point.
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3
Bring liquid to a simmer and add crabs headfirst to water.
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4
Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes.
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5
Strain cooked crabs into a colander and rinse briefly under cool water.
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6
Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
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7
In a small pan over low heat, melt butter and skim any solids that rise to the top.
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8
Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
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9
In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend.
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10
Add lemon zest and juice and blend again.
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11
With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency.
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12
Avoid adding oil too quickly or vinaigrette will separate.
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13
Add a teaspoon of water when emulsion becomes tight and then continue to add oil.
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14
Season to taste with salt and fresh pepper.
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15
Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine.
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16
Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified.
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17
Stir in piment d'Espelette and refrigerate.
