Submitted by: Scott Wagner
Dry Seasoning Mix: two parts : Coarse Kosher Salt, one part : Old Bay Seasoning, and one part: cayenne red pepper (adjust depending on your heat tolerance)
Liquid for Steaming: Two cups of water, one beer (the cheaper the beer the better), and half a cup vinegar.
Heat on high until the liquid comes to a full rolling boil. Add live big Maryland Blue Crabs to the steaming rack one layer at a time, sprinkling generously with the dry seasoning mix. Drink a beer.
Cover and wait for wisps of steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crab shells turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked. Have another beer.
Dump the crabs out on a newspaper-covered table (the Sunday edition of the Washington Post works very well) and sprinkle lightly with the some more dry seasoning mix. Serve with saltine crackers, some vinegar, and a roll of paper towels, oh yeah
and plenty of cold beer!
For newbies, here are some instructions on how to eat steamed crabs. - Editor