CRAB BOIL (Frogmore)

4 Dungensess crabs (or 24 Blue crabs) two, 3-ounce packets Zatarain's crab boil or 5 tablespoons Old Bay seasoning 1 tablespoon cayenne (or less as desired) 1/2 cup table salt 3 lemons, quartered 2 onions, halved 1 1/2 pounds small potatoes (about 2 inches in diameter) 2-4 heads of garlic (whole, not separated into cloves) 6 ears of corn, shucked and cut into thirds 2 tablespoons Old Bay Seasoning*, or to taste, for sprinkling over boiled seafood 2 pounds anduille sausage or spicy smoked sausage 2 pounds large shrimp (about 30, preferably with heads) Accompaniments: French bread

In a 6-7 gallon pot bring 3-4 gallons water to a boil. 1. While water is coming to a boil, in a deep sink rinse crabs (with a brush) in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.) 2. Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. 3. Add crab and simmer till done, about 12 minutes for Dungeness (15 minutes for blue crab). Remove crabs, place on a platter and keep warm. 4. Add 2 lbs. of sausage to boiling water and cook for 5 minutes. 5. Add potatoes and garlic and boil about 10-12 minutes. 6. Add corn to boiling water and cook until tender, about 5-8 minutes. Make sure potatoes are also tender at this point. 7. Add shrimp simmer for 3 minutes. 8. Drain water and dump on newspaper (plastic lined) table. Serves 6-8