1 gallon water 1 onion, chopped 2 celery stalks, chopped 2 lemons, halved 1 Jalapeno; halved 1 head Garlic; halved 3 fresh thyme sprigs 2 bay leaves 2 tablespoons crab boil 3 pounds blue crabs 3 bunches green onions 2 tablespoons chopped garlic 1 quart chicken stock salt, to taste freshly ground black pepper, to taste
In a large pot, combine the water, onions, celery, lemons, jalapenos, garlic head, thyme, bay leaves, and Crab Boil. Season the water with salt and pepper. Bring the liquid up to a boil. Add the blue crabs and cook for about 15 minutes.
Remove the crabs from the water and cool in a bowl of ice water. Cool the crabs for about 5 minutes and remove from the water.
In a saucepan, combine the green onions, garlic, and chicken stock. Season with salt and pepper. Bring the liquid up to a simmer. Cook the liquid for 10 minutes.
Remove the sauce from the heat. Using a hand-held blender, puree the sauce until smooth. Strain the sauce through a fine mesh strainer. Re-season with salt and pepper if needed. Pile the crabs on a platter and serve with the dipping sauce.