In the summertime here on the Eastern Shore, it’s rare to go a week without enjoying blue crabs in some way, shape, or form. Crab cakes, crab soup, or crab dip are all shining examples. But, nothing beats a good old-fashioned crab feast in my book! A big tray of freshly steamed crabs, some corn-on-the-cob, and plenty of ice cold beer. It’s just not summer without it!
Now, I know that many of you folks don’t have access to live blue crabs. But, many folks who do buy them already steamed and seasoned. And, that’s just no good! You don’t know how long ago they were cooked, and you usually end up paying more money to have them do it for you.
The steaming instructions listed below apply to any amount of live crabs – whether it be 1 dozen, or one bushel. Quantity does not matter. Bear in mind if you are steaming a whole bushel, you’ll need a very large cooking device. We have an old keg that we’ve converted to a steam-pot, and it’s great! I also recommend cooking outside if possible. A turkey frying rig is wonderful for this purpose. A side burner on a grill can usually do the job as well. I find that when I do steam them inside, it creates a funk smell in the house that lingers for a day or so. Kind of like when you fry something!
Line a table with multiple layers of newspaper, and dump the crabs right into the center of the table. Have wooden mallets and picking knives at the ready. We like to serve melted butter, and cider vinegar that’s been seasoned with plenty of Old Bay.
Steamed Blue Crabs
1/2 bushel live blue crabs (4 dozen)
2 cups apple cider vinegar
1 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 .
Using tongs, add the crabs to the pot a few at a time, seasoning with a tablespoon of seasoning here and there as you go. Cover, and place over high heat. Bring to a boil until you see steam escaping from the lid. Reduce heat to medium-high and steam for 30 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.
13 Comments
That is just a plate full of beautiful-ness!
That stack of crabs look incredible! Yum!
Wow! I am imagining my husband’s wide smile, if he sees this waiting for him for dinner. =)
Saw this on TasteSpotting and I decided to see who was dishing advice on steaming blue crabs the “Maryland way.” It’s always people who have never set foot in Maryland and have no clue. They look delicious – can’t wait to get my first crabs of the season! Love to meet a fellow Maryland blogger
Drooling…
Ohmygoodness, thank god!!
This is how my grandma raised us on crabs (I’m not on the eastern shore, I’m on the western shore – hooray Annapolis). We used to catch our own as a kid. Crabs are for serious here. 
Glad to see another Maryland blogger out there!!
Natty Boh is the best beer for steaming.
Becky, agreed!
I live in DC and have been cooking crabs for 25 years. I leave the water boiing, add the crabs and steam them for exactly 18 minutes. Perfect every time!
It does vary some on the size of the crab, and we’re usually working with #1′s – largest in size, which require the longest cooking time. They’re cooked at about 20 minutes, but there’s nothing that I can stand worse than a “wet crab”. Cooking them longer encourages evaporation of the excess water found in the crab bodies, leading to crab meat that is easier to pick.
Anyone have a suggestion for a substitute for the beer in the steaming liquid? I’ve got a few recovering alcoholics where even the smell of it could cause a relapse. Even N/A beer. No joke. Thanks!
Peter – leave the beer out, and add a little more vinegar and water. No problemo!
I lived on Tangier Island for 30 years You have never eaten steamed crabs until you have them the way they do them. They pull the backs off and clean the crab before you cook them. They layer crabs old bay and onions. Then we fry bacon and pour over them then steam them Now they are to die for