Boiled crabs and shrimps with spiced potatoes

Ingredients:

• 12 large live blue crabs or 6 Dungeness crabs
• 700 g of new potatoes
• 900 g very large shrimp (unpeeled)
• 2 tablespoons of dill seeds
• 2 tbsp dried dill
• 2 tablespoons mustard seeds
• 2 tablespoons chili powder
• 2 tbsp. sweet paprika
• 2 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 2 teaspoons celery seeds
• 2 tsp red chili pepper flakes
• 3 bay leaves
• 10 sprigs of thyme
• 0.5 bunch of parsley
• 1 head of garlic, cut in half horizontally
• 4 celery stalks with leaves, cut in half crosswise
• Melted butter, for dipping

Preparation:

1. In a small bowl, combine dill seeds, dried dill, mustard seeds, chili powder, paprika, coriander seeds, white pepper, celery seeds, red chili flakes, and bay leaves. Place in a blender or spice grinder and process in batches until coarsely ground.
2. Pour 7.5 liters of water into a large, deep saucepan. Add the spice mixture, thyme, parsley, garlic, celery, and 1/4 cup of salt. Cover and bring to a boil over high heat. Remove the lid, reduce the heat to a simmer, and cook for 30 minutes.
3. Meanwhile, place the crabs in a large colander in the sink. Using tongs, rinse each crab under cold water to remove any remaining sand. Transfer to a large container of ice water and let sit for 15 minutes. (This will loosen the crabs and remove any sand.) Remove the crabs and drain. If they are still sandy, repeat the process.
4. Break off the crab legs using a kitchen hammer.
5. Turn the crab over, lift the shell on the belly, and pull it off. Scrape out the insides.
6. Pull back the top shell and tear it off.
7. Scrape off the grey gills with a knife and discard.
8. Cut the flesh in half and remove the meat.
9. Bring the broth and spices to a boil over high heat. Wrap the potatoes in cheesecloth and tie tightly. Add the crabs, then the potatoes; cover and simmer until the crab shells are bright red, about 15-20 minutes, stirring once or twice. Remove the potatoes after 15 minutes.
10. Using tongs, transfer the crabs to a plate or newspaper, allowing any excess liquid to drain into the pan. Let rest for at least 5 minutes before serving.
11. Meanwhile, add the shrimp to the pan, stir, and cook for 5-6 minutes until the shells turn pink. Remove with a slotted spoon. Sprinkle the crabs, shrimp, and potatoes with salt. Serve with melted butter and broth for dipping.