Steamed Blue Crabs
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
24 steamed crabs
-
Calories
149 kcal
-
Course
Main Course
Steamed Blue Crabs
Description
The Steamed Blue Crabs recipe involves starting with live crabs rinsed clean, arranged in a steaming pot above a boiling liquid of beer, apple cider vinegar, and optionally water. A layer of crabs is sprinkled heavily with Old Bay seasoning before adding more crabs and seasoning in layers. The steaming cooks the crabs evenly, infusing them with a spicy, aromatic crust from the seasoning blend.
The crab meat turns tender and succulent inside the shell, contrasting with the seasoned, slightly spicy outer shell. The use of beer and vinegar in the steaming liquid adds subtle flavor complexity and aids in steaming ambiance. The recipe accommodates different crab sizes, noting that smaller females cook faster than larger ones.
This dish is typically served for communal eating, often outdoors or at gatherings where participants pick and crack open the crabs to extract the sweet meat. It pairs well simply with additional Old Bay seasoning or dipping sauces.
Crabs should be kept cold until cooking to ease handling. Multiple batches can be steamed in sequence using adequate steaming liquid and seasoning. Monitor cooking times especially for smaller crabs to avoid overcooking. Watching for albumin leakage is a sign of doneness.
Ingredients
- 24 blue crab ask for a' quarter bushel of #1 and #2 Jimmies' at the market, live
- 2 (12 oz ) bottles light lager beer National Bohemian preferred, or ale beer
- 2 cups apple cider vinegar or white vinegar
- 2 cups water optional
- 1 cup Old Bay seasoning or J.O. Spice #2, if you can find it
Instructions
Clean the Crabs
- Rinse the live crabs in a large bowl under cool running water to remove debris and dirt.
- Use tongs to carefully place the crabs back into your cooler on ice as you bring your steaming liquid to a boil in the pot.
Steam the Crabs
- In a large steam pot with a steamer rack or basket, pour in the beer, apple cider vinegar, and water (if there's enough space without the liquids touching the bottom of the steamer rack). Bring it to a boil.
- Once the liquid is boiling, use your tongs to start layering the crabs into the pot but don't pile them on top of each other. Lay them next to each other on the bottom, and once the bottom is covered, season them generously with 1/3 cup of Old Bay Seasoning. Don't be shy with the Old Bay, use more if you want! You really want those crabs covered in those spices.
- Use your tongs to place another layer of crabs on top of the crab layer you just seasoned, and once you have a full layer season those crabs generously with Old Bay as well.
- Repeat this process for 3-4 layers, we don't want to overcrowd the pot or else the crabs won't steam evenly. Work in batches (or with a second pot, just double the amount of liquid needed)
- Cover the pot with its lid and steam the blue crabs for about 20-22 minutes, until the shells are bright orange. If you see some mustard or white albumin starting to push out of them before the allotted time, they're ready to be removed from the pot!
- Repeat Steps 2-5 for the rest of the crabs, after removing the batch of steamed crabs from the pot, until all your crabs are steamed and bright orange.
Serve the Steamed Blue Crabs
- Remove the crabs from the pot and either dump them onto a brown paper or newspaper covered table, or into a paper-covered tray for serving.
- Let the crab cool for a couple of minutes until they're cool enough to handle but still hot. Eat with wooden mallets, crab crackers, clean fingers (that'll get covered in seasoning), and plenty of napkins.
Notes
- Smaller female crabs cook faster; cook these batches for 10-15 minutes and watch for albumin as a doneness indicator.
- This recipe provides a steaming method rather than an exact measurement for large bushels; adjust seasoning and liquid amounts as needed.
- Keep crabs on ice before cooking to ease handling by numbing them.
- You can steam multiple batches, reusing the steaming liquid and seasoning as long as crabs remain well covered in Old Bay spice.
- Additional guidance on eating blue crabs is available for those unfamiliar with the process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24steamed crabs
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1 crab | |
| Calories | 149kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 29g | 58% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 96mg | 32% |
| Sodium | 482mg | 20% |
| Potassium | 597mg | 13% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
