2 ea Lemons, quartered
8 ea New red potatoes
4 ea Small ears fresh corn
4 ea Small yellow onions
1 c Salt
1/2 c Ground red pepper
1/2 c Ground white pepper
1/2 c Ground black pepper
12 ea Live blue crabs
Fill a large (10-quart) stockpot one-third full with water. Add the lemons,
potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high
heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available,
substitute other small to medium crabs), cover, and return to boil. Once steam
starts to escape from under the cover, let cook for 15 minutes. Turn off the
heat and let sit, covered, for 10 minutes more.
Take the course opposite to custom and you will almost always do
well.