Blue Crab Boil with Key Lime Tartare Dipping Sauce
As a child, I had an aversion to seafood, so this meant strange looking things like shrimp, lobster, and crab were most definitely not to be dealt with. Now that my taste has matured, it makes me think back to those family vacations to places like Ocean City, Maryland where crab was served by the bucketload as missed opportunities. So why not try to recreate it at home with a crab boil?
If you’ve ever been to a crab boil or eaten at a dive of a seafood shack in a place like Ocean City, you know the drill: a table covered in paper towels/newspaper, a pile of napkins, maybe some shell crackers, and a trash can. This is not fine dining and not a time for your finest evening wear…but the taste is well worth it. Basically, you’ve got a pile of freshly cooked, whole crabs and the tools to tear through those tough shells so you can get at
