Ingredients
- 3 tablespoons vegetable oil
- 1 pound baby artichokes (8 small), trimmed and halved
- 10 ounces andouille sausage, reduce 1-inch models
- 1 1/2 cups cippolini onions, peeled and halved
- 1 pound small red taters
- 3 tablespoons crab boil spice mix, for example Zatarain's
- 1 tablespoon kosher salt
- 1 teaspoon hot sauce, for example Very
- 1 teaspoon ground pepper
- 3 bay leaves
- 1 jalapeno, diced
- 2 ears of corn (about 1 pound), reduce thirds
- 3 pounds live crab, purged in water to get rid of any debris
- 3 eco-friendly onions, sliced, for garnish (or perhaps your favorite fresh plant)
- Garlic clove Bread, recipe follows
- Garlic clove Bread:
- 2 sticks butter, softened
- 1 tablespoon Parmesan
- 1 tablespoon finely chopped fresh parsley
- 2 cloves garlic clove, minced
- 1 scallion, minced
- Hot sauce
- Salt and freshly cracked pepper
- 1 French baguette, sliced horizontally
Directions
In a tiny stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until gently colored, about a few minutes. Add 12 cups (3 quarts) water, the taters, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and produce to some boil. Lessen the heat, add some corn and canopy. Prepare before the corn is tender, about ten minutes. Add some crab and prepare about 7 minutes. Strain the boil via a colander. Plate immediately on the large serving dish. Garnish with sliced eco-friendly onions or perhaps your favorite fresh plant. Serve using the Garlic clove Bread.
Position a stove rack in the top oven and preheat the broiler.
In a tiny bowl, mix the butter along with the Parmesan. parsley, garlic clove and scallions add hot sauce, pepper and salt to taste. Spread the butter mixture on halves from the baguette. Put on a sheet pan and toast underneath the broiler, a couple of minutes.