Recipe Archives->Shellfish->Steamed Crabs

Maryland Steamed Crabs
Yield: 6 to 8 servings

1 cup coarse (kosher) salt
2 tablespoons cracked pepper
1 tablespoon each: celery salt, dry mustard
1 teaspoon ground red pepper
1 teaspoon celery seeds
1 teaspoon ground ginger
1 teaspoon paprika
2 cups cider vinegar
2 cups water
3 dozen live blue crabs

Mix the salt and seasonings together in a bowl.

Place a rack at least 2 inches off the bottom of a large,
non-reactivepot.  Pour in the vinegar and water, which should stay
below the level of the rack.

Place about 6 crabs on the rack and sprinkle with 3 tablespoons of
the seasoning; add another 6 crabs, sprinkle with another 2 to 3
tablespoons of seasonings and continue until all of the crabs and
seasonings are in the pot.

Heat the liquid to a boil, cover, reduce the heat to a simmer and
steam until the crabs turn red, no longer than 20 minutes.

Transfer to large platters or butcher paper and serve.

Printable version: steamed-crabs.txt.