Chesapeake Bay Steamed Blue Crabs
|2 dozen live blue crabs|
|old bay seasoning|
|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.