-
1
In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
-
2
While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water.
-
3
(Do not fill sink too full or crabs may crawl out.)
-
4
Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes.
-
5
Add potatoes and garlic and boil until tender, about 15 minutes.
-
6
Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil.
-
7
Add corn to boiling water and cook until tender, about 5 minutes.
-
8
Transfer corn with tongs to platter and keep warm, covered with foil.
-
9
Return water to a boil.
-
10
Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water.
-
11
Add remaining crabs in same manner.
-
12
Return water to a boil and cook crabs until just cooked through, about 10 minutes.
-
13
(To determine doneness, remove a claw and crack it with the handle of a dinner knife.
-
14
Use Knife to extract meat from claw.)
-
15
Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
-
16
Return water to boil and cook shrimp until just cooked through, about 2 minutes.
-
17
Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
-
18
Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.
