Ingredients:

  • 1/2 cup Coarse Kosher Salt (or sea salt)
  • 1/4 cup Smoked Paprika (or Hungarian Sweet Paprika)
  • 2 tablespoons Whole Mustard Seed
  • 2 tablespoons Celery Seed
  • 1 tablespoon Ground Black Pepper
  • 1 tablespoon Cayenne Pepper Powder (adjust to taste)
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Crushed Red Pepper Flakes
  • 2 teaspoons Dried Thyme
  • 2 teaspoons Dried Oregano
  • 8 large Whole Bay Leaves (thoroughly crushed or ground)
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Citric Acid (optional, or zest of one dried lemon)

Instructions:

  1. Grind the whole spices: Using a spice grinder or mortar and pestle, finely grind the whole mustard seeds, bay leaves, and black peppercorns until they reach a coarse powder consistency. This step is crucial for releasing volatile oils.
  2. Combine the base: In a large mixing bowl, add the coarse Kosher salt, smoked paprika, and cayenne pepper powder.
  3. Add aromatics and heat: Incorporate the celery seed, garlic powder, onion powder, crushed red pepper flakes, dried thyme, dried oregano, and ground ginger into the bowl.
  4. Introduce the grinds: Add the freshly ground mixture (mustard seed, bay leaf, and pepper) into the bowl with the other spices.
  5. Finish and mix: Stir in the citric acid (if using). Using a whisk, mix the entire blend vigorously for 1–2 minutes until all the spices are completely homogenous and the color is uniform reddish-brown, ensuring no pockets of salt remain.
  6. Store: Transfer the finished Crab Boil Seasoning immediately into a clean, airtight jar. Store in a cool, dark cupboard away from moisture for optimal freshness for up to 8 months.