Chilled Cracked Dungeness Crab with Sea Salt Butter and Ginger Mayonnaise

Ingredients

• 5  bay leaves 
• 15 pounds live dungeness crabs 
• 6 servings ginger mayonnaise 
• 6 servings lemon wedges 
• 2  lemons sliced
• 2 tablespoons sea salt 
• 6 servings sea salt butter 
• 2 gallons water 

Equipment

• pot

Directions

1. Combine first 4 ingredients in an extra-large kettle or soup pot; bring to a boil over high heat.
2. Add crabs; cover and boil 12 to 15 minutes or until crabs turn bright red. Rinse crabs quickly with cold water; drain well, and cool.
3. Remove top shell from crabs; reserve for garnish, if desired. Clean crabs, removing gray gills and mouth parts; break in half. Cover and chill.
4. Serve with lemon wedges, Sea Salt Butter, and Ginger Mayonnaise.
5. Note: If you aren't sure the crabs are done, pull off a top shell and look at the meat; it should be white and opaque, not translucent.