Prepare a large ice bath.
For the crab boil, combine water, all aromatics and Chardonnay in a stockpot and bring to a boil. Carefully grasp crabs by the back legs and lower them into the boiling liquid. Cover and cook for 14 minutes. Remove and chill in the ice bath.
Separate the top shell (or carapace), then discard the gills and mouthparts before removing the abdominal flap at the rear. Remove the crab butter and reserve (it makes for a great spread over sourdough crostini with Cognac and sel gris). Split the crabs in two and crack with a mallet of the flat side of a heavy cleaver.
For the chardonnay drawn butter, combine butter, seasoning, chili powder, garlic, shallots, orange zest and thyme in a saucepan and simmer over medium heat for 10 minutes. Add the Chardonnay and continue to simmer for five minutes. Transfer to small ceramic ramekins, one for each guest.
Serve the cracked crab and Chardonnay drawn butter together.