How to make Crab boil at home?

In a medium-sized bowl, add smoked paprika, old bay seasoning, ground cayenne, mustard powder, kosher salt, sugar, freshly ground black pepper, lightly toasted coriander seeds and dried thyme crushed. Whisk together.

Add unsalted butter to a medium-sized saucepan. Heat over medium heat and let your butter sit until completely melted.

Add peeled garlic and cook for 2-3 minutes, stirring often. Add in smoked paprika and old bay seasoning. Stir that together and let it cook for another 30 seconds.

Fill a big saucepan with water until it reaches a little over the top of the inside strainer. Place on a stove and turn the heat high to boil the water.

Cut lemons into slices, heads of garlic cut in half, roughly chopped yellow onions, and ears of peeled corn and cut in half.

Cut two pounds of large smoked, cooked sausage into 2-3 inch segments.

Break down the crab into two meaty clusters. Cover them with water, let them sit for 8 minutes, and then drain the water. Fill it again to cover, gently stir and drain. Then, fill and drain for a total of two rinses.

Once the water is steamy, add in the sliced lemon, onions, one tablespoon of handashi and one cup of shiradashi, garlic and five bay leaves. Stir gently.

Next, add in the boil seasoning and hot sauce, stirring thoroughly.

Once the water reaches a rolling boil, add red potatoes and let them cook for 10-15 minutes.

Add in the sausage, crawfish, king crab legs, and head-on shrimp, giving it all a gentle stir.

Cover lightly and reduce the temperature. Let the saucepan gently boil for 10 minutes. Once that time is up, immediately turn off the heat and add the corn. Stir once more and let the corn sit in the mixture for 5.

Roll out butcher paper on the table to cover the surface. Carefully lift the saucepan and drain, and boil out its liquid. Then, dump the boil all over. Serve with spicy butter, and enjoy!