* Note: See the "Bloody Mary Sauce" recipe which is included in this collection.

Bring a large pot of water to a boil. Add bouquet garni, crab boil, lemons and garlic. Add the largest of the crabs first adding the remainder of the crabs and removing the crabs as they become cooked. In a sauce pan, melt 1/4 cup of butter with a few peeled garlic cloves. Simmer the butter for 3 to 4 minutes to infuse the garlic into the butter. Remove from the heat and discard the garlic cloves. Serve immediately as a dipping sauce. Place the crabs on a platter and arrange the sauces around the platter. This recipe yields ?? servings

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2342 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-20-1998