2 dozen jumbo blue crabs or 3 dozen medium blue crabs
2 cups kosher salt
1 package Zatarain's Crab Boil
5 lemons, halved
3 tablespoons cayenne pepper
5 whole heads garlic, halved
5 small onions, halved
3 stalks celery, cut into large pieces
3 pounds smoked sausage, cut into 4-inch lengths
8 ears of corn, shucked and halved
1. Fill a very large pot with 10 gallons of water, leaving plenty of room for all the other ingredients. Bring water to a boil with the kosher salt, boiling spices, lemons, cayenne pepper, garlic, onions, celery and canola. Reduce the heat and allow to simmer for 10 minutes.
2. Add the smoked sausage and corn. Simmer for 15 minutes.
3. Next add the crabs and allow the pot to simmer an additional 10 minutes. Turn off the heat and let the crabs sit for 15-20 minutes before straining them out of the boiling liquid.
4. Pour the crabs, corn, and sausage onto a picnic table with newspaper, (preferably the Times Picayune) and feast while drinking an Abita Amber beer.
—From My New Orleans: The Cookbook by John Besh / Andrews McMeel Publishing