Source: Timothy Caramillo, O’Sullivan’s Wharf, Norfolk, Virginia 4 quarts plus 1 cup half-and-half 2 bay leaves 1/2 tablespoon coriander 4 tablespoons curly parsley 3 tablespoons chopped spring and red onions 1-1/2 tablespoons Old Bay Crab Seasoning 4 ounces crab base Read More …