Dungeness Crab Boil

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• 4 qt water
• 48 oz light beer
• ½ cup Old Bay seasoning
• 6 lemons, halved plus 1 cut into wedges
• 4 garlic heads, halved crosswise
• 3 small yellow onions, halved
• 2 lbs small red potatoes, halved
• 8 fresh ears of corn, husked and halved
• 4 lbs Dungeness crab legs and claws

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Combine water, beer, Old Bay, lemons, garlic and onions in a large (8- to 10-quart) stockpot; bring to a boil over medium-high heat. Add potatoes and corn; cook until potatoes are tender, about 10 to 12 minutes.

Using a slotted spoon, remove all solids from the pot and spread in a single layer on a large shallow foil- or parchment-lined baking pan. Cover to keep warm.

Return the cooking liquid to a boil; add crab sections and cook about 6 to 8 minutes. Move crab sections to the baking pan and serve crab with potatoes, corn and lemon wedges. Makes 4 to 6 servings.