Chesapeake Bay Steamed Blue Crabs

  • 35 mins
  • 5 ingredients

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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