A layer of crabs chilled in ice water (so the legs and claws stay on - and combined with the vents effectively cools the steam room), a thin layer of dry mustard, a healthy layer of JO#2, a layer of pretzel salt - "live" steam, 25 minutes for a half pot or less, 35 minutes for a full pot (four and a half bushel), promptly unclogging the pot's drain (by sound), ignoring the owner that tells you that a customer complained because of too much of something a few minutes after telling you another customer complained about too little - from the same pot, and whatever you do don't do too many too soon as nothing is worst than having orders coming in and all the pots cluttered with cold stuff. Oh, the memories.
RIP "Boss Lady"