It was one of those days. Nothing seemed to be working for me. I went from one task, to the next, to the next last Saturday…yet, nothing seemed to get done. I had gone to the local orchard and picked some peaches the previous day. The peaches you pluck off a tree do not last as long as those you would buy at your local grocery store, so I knew I had to get this pie made. I followed Cooks Illustrated’s recipe, and it turned out great. However, I had issues with the lattice-top.

The recipe had me freeze strips of dough to use for the lattice before “weaving” the top together. I guess I left it in there too long, or my freezer is too cold…but the strips were just snapping and breaking at every turn. I was getting ready to throw the whole damn pie out the back door. Thankfully, my husband talked me into putting it in the oven. I’m glad I did, because it really was delicious. The prettiest pie? No. But, sometimes the best things to eat certainly aren’t the prettiest now, are they?

beer

Father’s Day weekend is usually a big weekend around here. My dad’s birthday usually falls on, or on the day before. And, of course, since the baby has come along we’ve been celebrating Father’s Day. It also kind of signals the beginning of summer. And, for me, nothing says “summer” more than blue crabs from the Chesapeake Bay.

I’ve been eating these for every summer as far back as I remember. My dad, mom, and I would go “trotlining” early in the morning. By 10 o’clock we’d have a bushel of crabs. Now-adays, we live 20 minutes from “The Crab Capital Of The World”. Also known as Crisfield, Maryland. We buy the crabs by the bushel, live, right off the boat.  I don’t know that I’ve ever had a pre-steamed crab, and I don’t know that I’d care to. You just need to make sure you have a large enough steaming vessel to cook them…a 7 gallon turkey fryer is ideal.

crabs

Steamed Blue Crabs

1/2 bushel live blue crabs (4 dozen)

2 cups apple cider vinegar

2 cups beer (any kind will do)

8 cups water

1/2 cup Old Bay (seafood seasoning)

1/4 cup kosher salt

Combine the Old Bay and kosher salt. Combine the water, vinegar and beer in the bottom of a large steamer pot . Add the crabs in, a few at a time, seasoning with a tablespoon of seasoning here and there as you go. Bring the vinegar/water to a boil, then add the steamer basket full of crabs.  Cover. Cook on medium-high heat for 40 minutes. Remove lid, and continue to steam for an additional 5 minutes with the lid off before removing.

Serve on layers of newspaper, with vinegar and melted butter for dipping.

Happy Father’s Day to all you dad’s out there!