Maryland Steamed Crabs

Maryland Steamed Crabs

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

[ Last Updated: 05-Jan-2006 |  Reader Comments  Report Problem