- 1/4 cup pickling spices
- 2 tablespoons mustard seeds
- 2 tablespoons whole black peppercorns
- 1 tablespoon celery seeds
- 2 tablespoons dried hot red pepper flakes
- 2 teaspoons ground ginger
- 5 bay leaves
- 2 teaspoons dried oregano
- 1 tablespoon minced dried chives
- 1/4 cup sea salt
- In a food processor combine all ingredients and pulse until mixture forms a coarse powder. Crab-boil spices keep in a well-sealed container for several months in a cool, dark place.