This recipe requires an extra-large pot (I’m not messing around here, you need a big one).

• First, char the onions.
• This step is optional, but it adds a nice smoky flavor to the boil.
• Cut off the ends of the onions (you can leave the skin on), then slice each in half.
• Line a pan (cast iron, if you have it) with aluminum foil and place it on high heat.
• Lay the onions on the pan, cut-side down, and let them sit without nudging until the cut side turns black, about 12 minutes.
• Remove the onions’ outer skin.
• In an extra-large pot on high heat, combine the onions, wine, verjus, vinegar, coriander, fennel, garlic, lemons, salt, peppercorns, and the water and bring to a boil.
• Turn the heat to low and simmer, uncovered, for 20 minutes.
• Remove the pot from the heat and let it cool to room temperature.
• Strain the stock into another large pot, discarding the solids.
• The resulting liquid is called a “crab court-bouillon,” or a flavored stock for poaching crab.
• Use immediately, or store the bouillon, covered, in your refrigerator for up to 24 hours.
• Just before serving, bring the strained stock to a boil on high heat.
• Once boiling, add the crabs and potatoes.
• Boil, uncovered, for 8 minutes.
• Remove the pot from the heat and let it cool to room temperature with the potatoes and crab still in the pot.
• Drain.
• Line your table (ideally outdoors) with newspaper.
• Dump the crab and potatoes on the newspaper.
• Eat with your hands, leaving the shells on the newspapers to be neatly folded up and tossed when no crabmeat or potatoes remain.