Maryland Steamed Crabs

Miss Maryland, Brooke Catherine Poklemba, submitted this recipe for Steamed Crabs. Photo
Miss Maryland, Brooke Catherine Poklemba, submitted this recipe for Steamed Crabs.

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INGREDIENTS

2 cups (or more) Water
2 Cans beer
Vinegar
1 cup Old Bay Seasoning
3/4 cup rock salt (optional)
2 dozen Live Maryland Blue Crabs
Use amount equal to amount of water & beerThe best Blue Crabs can be found in Chesapeake Bay or its river branches. For the freshest crabs catch with chicken necks on a trout line off of a piers or boat. Or, purchase them already caught at road side stands!

PREPARATION:

  1. Crabs must be alive! Discard any dead crabs. Make sure they have been kept on ice and are no older than a few hours.
  2. Use largest pot you can find that has a raised rack (like a canning pot). Raised rack should be minimum 2” high (can use metal rack or homemade wooden planks).
  3. Add equal quantities water/beer mixture with the vinegar to just below the level of the rack.
  4. Using large tongs and wearing heavy pot holder gloves, layer LIVE crabs into pots; sprinkle each layer with OLD BAY and Rock Salt to taste. Keep the pot lid handy and work fast to keep crabs in pot.
  5. Cover & steam until crabs turn red (approx 30 min).
  6. Cover table with brown paper or old news papers and supply your guests with wooden crab hammers, knives and a roll of paper towels!
  7. Drop hot steamed crabs in middle of table for all to share and enjoy!
This recipe appears in: Northeastern
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