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Whidbey Island Crab and Shrimp Boil
From the kitchen of Sharmagne Leland-St. John

4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
1 teaspoon cayenne pepper
Kosher salt

Combine all dry ingredients and mix thoroughly.
Place in a square of muslin or cheesecloth and
tie securely with string, or use a sachet d'éipices.
Fill a large pot with water and bring to a boil.
Add the sachet and boil for several minutes, until
the water is tinted and seasoned, then add shellfish
and cook until done.

This recipe will yield enough seasoning for 5 pounds
of seafood, You may also boil sausages and vegetables
such as corn on the cob, red potatoes, etc. I like
to make potato salad from potatoes boiled in this spice


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