It’s been several years since I’ve been crabbing, but I can get locally-caught live Dungeness crabs from Barlean’s. Time for a crab boil!
Here’s the plan: Two live Dungeness crabs, one for each of us. Put water and maybe four red potatoes in a bot and set them to boiling. I’m guessing about 20 minutes ought to do the trick. Lightly kill the crustaceans and clean them, for four meaty halves. Add the crab and four cobettes of corn to the pot. Boil 11 minutes. Serve 'em up, with melted butter and French bread.
OK, here’s the question: Just salt, or Old Bay?
When I was catching and cooking crabs a half a dozen years ago, I just put about ¼ cup of salt into the water. (Note: I liked salted fresh water better than the water they were caught in.) Tasted just fine. Should I stick with that? Or should I use Old Bay seasoning? If the latter, how much should I use?