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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Ingredients:
3 tablespoons vegetable oil |
1 pound baby artichokes (about 8 small), trimmed and halved |
10 ounces andouille sausage, cut into 1-inch rounds |
1 1/2 cups cippolini onions, peeled and halved |
1 pound small red potatoes |
3 tablespoons crab boil spice mix, such as zatarain's |
1 tablespoon kosher salt |
1 teaspoon hot sauce, such as crystal |
1 teaspoon ground black pepper |
3 bay leaves |
1 jalapeno, diced |
2 ears of corn (about 1 pound), cut into thirds |
3 pounds live crab, purged in water to remove any debris |
3 green onions, sliced, for garnish (or your favorite fresh herb) |
garlic bread, recipe follows |
2 sticks butter, softened |
1 tablespoon parmesan |
1 tablespoon finely chopped fresh parsley |
2 cloves garlic, minced |
1 scallion, minced |
hot sauce |
salt and freshly cracked black pepper |
1 french baguette, sliced horizontally |
Directions:
1. In a small stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until lightly colored, about 5 minutes. Add 12 cups (3 quarts) water, the potatoes, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and bring to a boil. Reduce the heat, add the corn and cover. Cook until the corn is tender, about 10 minutes. Add the crab and cook about 7 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with the Garlic Bread.
2. Garlic Bread:
3. Position an oven rack in the top of the oven and preheat the broiler.
4. In a small bowl, mix the butter together with the Parmesan, parsley, garlic and scallions; add hot sauce, salt and pepper to taste. Spread the butter mixture on both halves of the baguette. Place on a sheet pan and toast under the broiler, about 2 minutes.
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