Spiced Crabs and Shrimp With Potatoes
Level: Intermediate; Total time: 1 hour 35 minutes (prep: 45 minutes, cook: 50 minutes); Yield: 6 servings. Nutrition information available.
Directions
Combine dill seeds, dried dill, mustard seeds, chili powder, paprika, coriander seeds, peppercorns, celery seeds, red pepper flakes, and bay leaves in a small bowl. Transfer to a blender or spice grinder in batches and pulse until coarsely ground.
Fill a large deep pot with 8 quarts of water. Add the spice mixture, thyme, parsley, garlic, celery, and 1/4 cup of salt. Cover and bring to a boil over high heat. Uncover, reduce the heat, and simmer for 30 minutes.
Meanwhile, place crabs in a large colander in the sink. Holding each crab with tongs, rinse under cold water to remove sand. Transfer to a large container of ice water and soak for 15 minutes (this relaxes the crabs and helps remove grit). Remove crabs and discard the water; repeat if still sandy.
Bring the spiced broth back to a boil over high heat. Wrap potatoes in cheesecloth and tie closed. Add crabs to the broth, then the potatoes; cover and cook, stirring once or twice, until crab shells are bright red (15 to 20 minutes). Remove potatoes after 15 minutes.
Transfer crabs to a platter or newspaper with tongs, allowing excess liquid to drain back into the pot. Let sit for at least 5 minutes before eating.
Meanwhile, add shrimp to the pot, stir once, and cook until shells are pink (5 to 6 minutes). Remove with a slotted spoon. Season crabs, shrimp, and potatoes with salt. Serve with melted butter and the broth for dipping.
