My friends and I are throwing a crab boil in Seattle next week. I've seen recipes that call for potatoes and ones that don't, ones that involve heads of garlic and ones that don't, ones that involve everything getting boiled, and ones that involve a giant pot but not too much water, resulting in most things just being steamed. What do we do? (I read this thread
, but it didn't quite have the level of detail I am looking for. You can't put all the food in the pot at the same time, right? Don't potatoes take way longer to cook than crabs? SO MANY QUESTIONS.)
Is there an ideal way to do this? Should we do crabs, or other shellfish? Is it better with a variety of seafood, or just one kind? What have been some of your successful or perhaps unsuccessful variations on the [sea creature] boil? Do you pick the kind of sausage you boil based on the seafood you're using, or is there a gold-standard encased meat for all boils?
Most of my go-to food and recipe blogs don't seem to have covered the ins and outs of crab boils, so I'm also desperate for online resources you've found particularly helpful. Bring unto me your crab know-how so that I may turn it into a crowd-pleasing feast!