Steamed Spider Crabs
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
569 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Steamed Spider Crabs
Description
Steamed Spider Crabs offers an approach to cooking large live crab by steaming them whole in a pot set up with either a steamer insert or improvised foil supports. The process begins with seasoning the crabs lightly with Old Bay seasoning if desired and arranging bay leaves in the pot for subtle aromatic flavor. As the water boils, the crabs are steamed under cover for about 30 minutes until they turn bright red, indicating doneness.
Immediately plunging the cooked crabs into ice water after steaming cools them quickly and loosens the meat from the shell, easing cleanup during eating. Removing the carapace and cleaning out unwanted parts prepares the crab for eating. Steaming is a popular method for spider crabs because it preserves the natural sweetness and texture of the meat without direct water contact.
Ingredients
- 5 to 7 pounds spider crab alive, whole
- 1/2 cup Old Bay seasoning (optional)
- 5 to 10 bay leaf optional
- 1 cup butter melted
- 2 lemon quartered
Instructions
- If using, scatter the bay leaves in the bottom of a very large pot.
- Set a steamer insert into the pot. If you don't have one, you can crumple up foil into large blocks or balls that you can rest the crabs on, so they are not submerged. Fill the pot with enough water to just about come over the level of the steamer insert, about 3 to 5 inches.
- If using, dust the live spider crabs with the Old Bay Seasoning. They won't mind.
- Get the water boiling in the pot, then lower the crabs into the steamer and cover it tightly. Steam over medium-high heat for 30 minutes.
- While this is happening, melt the butter and put it in little ramekins for everyone. Also get a large basin of ice water ready. Your sink is usually your best bet.
- When the crabs are done (they'll be red), plunge them into the ice water for a couple minutes to cool off. This helps the meat come away from the shell.
- To eat, pull the top of the carapace off the crab. Clean out the insides, which are icky and gooey. Remove all the feathery gills - they are toxic! Pull away all the legs from the body, trying to get the meat that is attached to the base, which is delicious. My advice is to pre-crack the claws before you serve, because you'll likely need a hammer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 48g | 74% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 182mg | 61% |
| Sodium | 1553mg | 65% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1702IU | 34% |
| Vitamin C | 40mg | 44% |
| Calcium | 181mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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