STEAMED BLUE CRABS RECIPE(based upon 1 dozen crabs)
From the kitchen of: The Coach
1 dozen crabs
Cap full of white vinegar
? can of domestic beer
Old Bay Seasoning or Everglades Seasoning
I like to ice down my live crabs for at least 20 minutes. By doing this, it will basically put them in a coma state and allow you to handle them without fear of being injured by their claws. Flip the crab upside down and poke a hole thru the belly to make a puncture hole in the bottom of the crab. Do not poke thru the top of the shell. By making this hole in the bottom of the crab, it will allow the seasoned steam to permeate the crab meat while still in the shell.
1) Add approximately 1 inch of water to bottom of crab steam pot.
2) Add 1 small cap full of white vinegar
3) Add ? can of domestic beer
4) Bring the mixture of steps 1-3 to a boil
5) Insert 6 crabs in the bottom of steamer (belly side down) and then sprinkle the top of those crabs with Old Bay Seasoning or Everglades Seasoning. (I like to mix the two then sprinkle them over my crabs) Add the remaining 6 crabs and sprinkle those with the seasoning as well. I also like to add this seasoning mix to the water as well.
6) Steam crabs for 22 minutes but at 11 minutes, rotate the top crabs to the bottom and the bottom crabs to the top. Make sure lid is on the steamer during the entire process.
7) DO NOT BOIL THE CRABS!
Tools needed for your feast:
1) Tongs to handle the crabs in the steamer
2) Wooden Crab Mallets
3) Paper towels
4) Two two prong forks or picks
5) LOTS OF COLD BEER!
Enjoy your feast!