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Crab Boil
This is a low-salt recipe for folks who love boiled seafood but hate the salt.
Quantities for a 5-gallon boiling pot, serves 2 or 3.

1 cup low (or no) salt cajun seasoning
2 tbs garlic powder
2 tbs black pepper
2 tbs cayenne pepper
2 tbs dried herbs (whatever you like - I used Italian seasoning)
1 lemon, halved
4 bay leaves
3 large dried chile guajillo peppers (or whatever variety pepper you like)
6 clusters Dungeness crabs
2 pounds head-on jumbo shrimp

Fill 5 gallon stock pot almost 3/4 full with water. Add seasonings and bring to a rapid boil. (Best done on a propane rig outdoors.) Let boil until water recedes to 2/3 full. Add crabs. Let come back to a boil (about 1 minute). Add shrimp, let come back to a boil (less than one minute). Cover pot and turn off the heat. Let crabs and shrimp soak for 15 - 20 minutes.

Try with these homemade dipping sauces:

Lemon butter:
1/2 stick butter
1/2 tsp pepper
1 tsp lemon juice
1/2 tsp garlic powder
Put all ingredients in a small dish and microwave just until butter melts. Stir well and keep warm

Cocktail sauce:
1/2 cup ketchup
1 tsp prepared horseradish
1 tsp lemon or lime juice
1/4 cup prepared sweet-n-sour sauce (I like the pink kind)
Mix all together.