Crab-Boil Spices

1/4 cup pickling spices or at Amazon
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.

by Jessica B. Harris. In Gourmet, February 1995. Found at Epicurious [archive.org]