Blue Crab
Blue Crab
Maccrone, Suzanne
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La Belle Cuisine - More Seafood Recipes

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Emeril's Creole Spiced Blue Crabs
with Green Onion Dipping Sauce

"What I am jazzed about is knowing that this is a new week,
and Mother Nature's making new ingredients."
~ Emeril Lagasse

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 A young blue crab and a sea horse
A young blue crab and a sea horse
George Grall
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Emeril's Creole Spiced Blue Crabs
with Green Onion Dipping Sauce

Recipe courtesy Emeril

1 gallon water
1 onion, chopped
2 celery stalk, chopped
2 lemons, halved
1 jalapeño, halved
1 head of garlic, halved
3 sprigs of fresh thyme
2 bay leaves
2 tablespoons Crab Boil
3 pounds blue crabs
3 bunches of green onions
2 tablespoons chopped garlic
1 quart chicken stock
Salt and pepper

Preparation instructions:

In a large pot, combine the water, onions, celery, lemons, jalapeños, garlic head, thyme, bay leaves, and Crab Boil. Season the water with salt and
pepper. Bring the liquid up to a boil. Add the blue crabs and cook for
about 15 minutes. Remove the crabs from the water and cool in a bowl of
ice water. Cool the crabs for about 5 minutes and remove from the water.
In a saucepan, combine the green onions, garlic, and chicken stock. Season with salt and pepper. Bring the liquid up to a simmer. Cook the liquid for 10 minutes. Remove the sauce from the heat. Using a handheld blender, puree
the sauce until smooth. Strain the sauce through a fine mesh strainer.
Reseason with salt and pepper if needed. Pile the crabs on a platter and
serve with
the dipping sauce. Yield: 4 appetizer servings

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