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In a large bowl, stir together 4 cups water, salt, and crab boil until salt dissolves.
Cut okra lengthwise into quarters. Place okra in salt water mixture, and let stand for at least 2 hours. Drain, and place okra on paper towels. (Okra will be slick, but this helps cornstarch to adhere.)
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 375°.
In a large shallow bowl, place ¼ cup cornstarch. Add one-fourth of okra, tossing to coat. Using a slotted spoon, carefully add coated okra to hot oil. Fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove using a slotted spoon and let drain on paper towels. Season to taste with salt. Repeat with remaining okra. Serve hot with Spicy Honey.