|Chopped celery||2 Tablespoon|
|Salt||1 Cup (16 tbs)|
|Black pepper||1 Tablespoon|
|Parsley||2 Tablespoon, minced|
|Hot red pepper||1 Tablespoon|
|Live blue crabs||12|
Put 1 gallon water in a large pot, add the celery and all the seasoning, and let come to a boil.
Drop the live crabs in one by one.
Boil for 15 minutes, take the pot off the fire, and let stand for 15 minutes.
Pour off the water.
The crabs will still be quite warm, and must be further cooled before serving.
They are best served "fresh boiled," at room temperature, but are delicious, too, served cold from the refrigerator.