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1
Combine the dill seeds, dried dill, mustard seeds, chili powder, paprika, coriander seeds, peppercorns, celery seeds, red pepper flakes and bay leaves in a small bowl.
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2
Transfer to a blender or spice grinder in batches and pulse until coarsely ground.
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3
Fill a large deep pot with 8 quarts water.
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4
Add the spice mixture, thyme, parsley, garlic, celery and 1/4 cup salt.
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5
Cover and bring to a boil over high heat.
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6
Uncover, reduce the heat and simmer, 30 minutes.
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7
Meanwhile, put the crabs in a large colander in the sink.
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8
Holding each crab with tongs, run under cold water to wash away sand.
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9
Transfer to a large container of ice water and soak 15 minutes.
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10
(This relaxes the crabs and helps remove the grit.)
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11
Remove the crabs and discard the water.
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12
If the crabs are still sandy, repeat.
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13
Bring the spiced broth to a boil over high heat.
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14
Wrap the potatoes in cheesecloth and tie closed.
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15
Add the crabs to the broth, then the potatoes; cover and cook, stirring once or twice, until the crab shells are bright red, 15 to 20 minutes.
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16
Remove the potatoes after 15 minutes.
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17
Transfer the crabs to a platter or newspaper with tongs, letting the excess liquid drain into the pot.
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18
Let sit at least 5 minutes before eating.
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19
Meanwhile, add the shrimp to the pot, stir once and cook until the shells are pink, 5 to 6 minutes.
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20
Remove with a slotted spoon.
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21
Season the crabs, shrimp and potatoes with salt.
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22
Serve with melted butter and the broth, for dipping.
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23
Photograph by Con Poulos
