Steamed Blue Crabs
20m prep 20m cook 40m ready
8 to 10 crabs per person The traditional and delightfully messy way to serve these crabs is to dump them onto the center of a table covered with newspaper. For cracking, hand out small hammers, pliers, or nutcrackers. For picking out meat, provide wooden skewers, seafood forks, and nut picks. An atmosphere of congeniality and a roll of paper towels or stack of Wet-Naps are key.
Ingredients
- 2 cups cider vinegar
- (12 ounces beer)
- 24 live blue crabs
- 1 tablespoon kosher salt (up to 6 tablespoons total)
- 1 (1 tablespoon crab boil seasoning or Chesapeake Bay Seasoning [up to 6 tablespoons total]) (opens in new tab)
- Melted butter
- Lemon wedges
Let's Cook
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Step 1.
Fit a steamer insert into a very large stockpot. Pour into the pot: 2 cups cider vinegar; (12 ounces beer)
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Step 2.
Add water to come two-thirds of the way up to the bottom of the insert. Bring the mixture to a boil. Rinse under cold water: 24 live blue crabs
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Step 3.
Arrange in no more than 6 layers in the steamer insert, sprinkling each layer with: 1 tablespoon kosher salt (up to 6 tablespoons total); (1 tablespoon crab boil seasoning or Chesapeake Bay Seasoning [up to 6 tablespoons total])
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Step 4.
Reduce the heat to a rapid simmer, cover the pot tightly, and steam the crabs until they turn bright pink and their legs can be pulled from the sockets fairly easily, 15 to 20 minutes. Serve with: Melted butter; Lemon wedges
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