Steamed Maryland Blue Crabs

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
1 Bushel of #1 Male Crabs "Jimmy's"
2 12oz Beer's
1 Cup Apple Cider Vinegar
1 Cup Water
Big Can of Old Bay Seafood Seasoning

Combine beer, vinegar and water in a large pot with a strainer or a rack (you do not want the crabs in the liquid at all)

Place pot over medium high heat and bring to a slow boil.

Load the crabs a couple dozen at a time sprinkling each layer with a bit of the Old Bay.

Hold the lid down until they stop fighting to get out. The crabs are pissed at this point and WILL GET OUT of the pot and bite the living crap out of you if you let them.

Steam the crabs for 20-25 minutes depending on the size you are able to get. If you get jumbos they'll take closer to 25 minutes.

While the crabs are steaming layer a table with lot's of newspapers or butchers paper. Fill some ramikins with vinegar, Old Bay and melted butter. Make sure you have plenty of paper towels and cold beer.

Remove crabs from the pot and spread out on the table, sprinkling more Old Bay generously all over them. ENJOY!

(THE CRABS MUST BE ALIVE, otherwise you'll be VERY sorry you ate them)
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
No lemon juice unless I'm making crab cakes or crab imperial and that's just when being served not into the recipe.
 

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