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Steamed Crabs

You will need:

  1. 1 large pot with lid (stainless steel, graniteware etc. - not aluminum)

  2. An elevated platform (rack or similar device) a minimum 2" high placed in the 
    bottom of the pot so the crabs will be raised above the liquid in the pot.

  3. Live Crabs

  4. JO #2 crab seasoning or similar seafood seasoning

  5. Water

  6. Vinegar (preferably apple cider vinegar)

  7. Flat beer (optional)

Instructions:

  1. Depending upon the size of your pot, for each dozen crabs put 1 cup of water 
    and 1 cup of vinegar into the pot**.  If you like you can add a can or 2 of flat beer.

    **This is an approximate amount of liquid; adjust the liquid amount so it is a little below the rack level.  Make sure you have sufficient liquid so that it does not boil away before the crabs are done.  The crabs should never be immersed in the water.

  2. Place pot on the stove or outdoor gas burner/cooker (not a grill) and turn burner on high.  Bring the liquid to a boil.

  3. Using tongs, place the crabs on the elevated platform in the pot, sprinkling the JO #2 crab seasoning (or similar Maryland seasoning) generously over each layer of crabs.

  4. Cover and wait for wisps of steam to begin escaping from under the lid, about 5-10 minutes or so.  Continue to steam over high heat for an additional 20-30 minutes until crabs turn bright orange/red.  Note:  If crabs have dark red or greenish patches, then the crabs are not yet fully cooked.

  5. Remove crabs from the pot and place on a paper covered table.  Enjoy!

Tips

  1. Steam live crabs only!  Never attempt to steam or cook a dead crab.

  2. Crabs will be easier to handle (less lively) if you immerse them in ice water for 3 minutes or refrigerate them for an hour or so.

  3. Never use the same utensils for handling live crabs and cooked crabs since bacterial cross-contamination can occur.

  4. Flat beer imparts a better flavor than fresh beer.  To flatten beer quickly, pour beer into a bowl and leave out at room temperature for an hour or so.

  5. Leftover steamed crabs can be stored in the refrigerator for 2-3 days.  Do not freeze steamed crabs.

  6. Pick leftover crabs and use the meat to make crab cakes or other crab dishes.  Once made into crab cakes you can freeze them for later use.

Click here to find crab seasonings and steaming accessories

VISIT OUR RETAIL SHOP AT THE MARYLAND STORE.  CLICK HERE FOR DETAILS.

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