Makah Dungeness Crab Boil

Make the Spice Bag: Wash your hands with soap and water. Place two layers of cheesecloth on a clean surface. Use a measuring spoon to add the mustard seed, celery seed, dill seed, coriander seed, whole allspice, and whole cloves to the center of the cheesecloth. Add the bay leaves on top. Cut a piece of baker's string. Gather up the corners of the cheesecloth and use the baker's string to secure the bag.
Boil Water: Add 8 quarts of water to a large stockpot. Use a measuring spoon to add the salt, lemon juice, and cayenne to the pot. Place the spice bag in the pot. Bring the pot to a boil over high heat.
Add the Crabs: Use tongs to add the crabs to the pot. Bring the pot to a boil and then reduce the heat. Allow the pot to simmer, covered, until the shells turn bright red, about 18 minutes.
Melt the Butter: While the crabs are brightening up, place some butter in a saucepan heat over low heat. Once the butter is melted, turn off the burner.
Remove the Crabs: Once the crabs' shells are bright red, turn off the stove. Use tongs to remove the crabs from the pot. Let them sit for a few minutes until they are cool enough to handle.
Clean the Crabs and Serve: To clean the crabs, remove the top shell and discard it, along with the gills and mandibles. Rinse the crabs clean. Serve with the melted butter and lemon wedges. For younger kids, you may want to remove the crab meat for them, and invite them to participate as able.