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1
In a kettle bring 5 gallons water to a boil.
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2
While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water.
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3
(Do not fill sink too full or crabs may crawl out.)
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4
Add 2 tablespoons Crab-Boil Spices, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes.
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5
Add potatoes and garlic and boil until tender, about 15 minutes.
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6
Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil.
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7
Add corn to boiling water and cook until tender, about 5 minutes.
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8
Transfer corn with tongs to platter and keep warm, covered with foil.
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9
Return water to a boil.
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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.
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11
Add remaining crabs in same manner.
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12
Return water to a boil and cook crabs until just cooked through, about 10 minutes.
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13
(To determine doneness, remove a claw and crack it with the handle of a dinner knife.
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14
Use knife to extract meat from claw.)
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15
Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Crab-Boil Spices.
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16
Serve with French bread.
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17
In a food processor combine all ingredients and pulse until mixture forms a coarse powder.
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18
Crab-boil spices keep in a well-sealed container for several months in a cool, dark place.
