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!