Chesapeake Bay Steamed Blue Crabs
Ingredients
| 2 dozen live blue crabs | ||
| old bay seasoning | ||
| 1 beer | ||
| 2 cups water | ||
| 1/2 cup white vinegar |
Here in the Chesapeake Bay area it is practically a religion to steam and eat blue crabs during the summer and fall. They are actually very simple to prepare. All you need is a very large stock pot, with a steamer bottom, a can of beer, a little vinegar and some Old Bay seasoning.
- Add the water, beer and vinegar to the stock pot. Bring to a boil.
- Add the crabs and on each layer of crabs add a liberal amount of old bay seasoning.
- Cover pan and steam for about 20 minutes or until crabs have turned bright red.
- Remove crabs from pot and place them on a news paper covered table.
- To eat crabs place a knife under the lip on middle underside of the crab. Pull the lip up and remove the top shell.
- Remove the gills or the part that looks like fingers. Everything else is edible.
- Crack the crab in half and in half again. Pick the meat out and enjoy.
- Serve with plenty of beer.
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