Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d’Espelette.
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All it takes is 30 minutes in a simple brine solution of 1/4 cup
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