5 quarts water, 4 bay leaves, 3 sprigs fresh thyme, 3 elephant garlic cloves, separated and peeled, 1/4 cup chicken bouillon, 2 large lemons, cut in halves, 1 Dungeness crabs, 1 pound large head-on shrimp, 2 1/2 pounds crawfish, 1 pound snow crabs, 2 pounds king crabs, 3 pounds new potatoes, scrubbed clean, 4 ears fresh corn, shucked and cut into thirds, 2 large white onions, cut in half, 1 (3 oz.) package commercial powdered crab boil,  2 tablespoons yellow mustard seed, 2 tablespoons ground thyme, 1 tablespoon ground peppercorns,

Wash the crabs with a vegetable brush.  Cut the king crabs down the center vertically with your kitchen scissors, sit aside. Get out a large, heavy pot add the water, crab boil, bay leaves, peppercorn, fresh thyme, ground thyme, chicken bouillon, and lemons bring to a rapid boil.  Add the potatoes and crabs.  Cook until the potatoes are fork-tender. Add onions, corn, sausage, and crawfish, return to a rapid boil for 5-7 minutes.  Add shrimp cook until the shrimp curl and turn orange. Turn off the heat, add 1 cup of ice cubes cover the pot serve when the ice melts.