Ingredients:

• 2 sprigs thyme
• 1 sprig rosemary
• 2 bay leaves
• 3 garlic cloves
• 6 black peppercorns

Place the herbs, garlic and peppercorns in a piece of cheesecloth and secure with a piece of butcher swine long enough to attach to the handle of a large stockpot. 

• 2 lbs. Alaskan king crab
• 2 T. Old Bay Seasoning
• 6 ears fresh corn
• 2 lbs. 21-25 count shrimp, cleaned and deveined
• 2 lbs. red skin potatoes, oven roasted with butter
• ½ lb. unsalted butter, room temperature combined with 3 T, chopped parsley
• Lemons and melted butter

Fill a large stock pot with water about ½ full. Bring up to a boil and add the Old Bay Seasoning. Attach the bouquet garni (herb pack) to the handle of the pot.

Add the corn and the crab and remain at a boil. After about 3-4 minutes, add the shrimp and cook for another 3-4 minutes, or until the shrimp are done.

Serve immediately with the parsley butter, melted butter for dipping, lemon wedges and roasted potatoes.

Serves 4-6