Crab Recipes
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Steamed Blue Crabs
36 live blue crabs
1/2 cup seafood seasoning (such as Old BayŽ)
1/2 cup salt
3 cups beer
3 cups distilled white vinegar
1/4 cup seafood seasoning (such as Old BayŽ)
Directions
1.Right before cooking, carefully place each crab upside down and stick
a knife through the shell, just behind mouth.
2.Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large
stockpot over high heat. Bring to a strong simmer.
3.Fit a screen over the beer mixture and layer the crabs on the screen.
Be sure that the crabs are above the simmering liquid. Cover.
4.Steam crabs until they turn bright orange and all of the blue/green
color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup
seafood seasoning before serving.
Delaware Blue Crab
Boil
2 tablespoons dill seed
2 tablespoons mustard seed
2 tablespoons cumin seed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon red pepper flakes
2 sprigs rosemary
10 sprigs thyme
3 sprigs dill
2 sprigs sage
1/2 bunch parsley
30 live, hard-shell blue crabs
Directions
1.Crush the dill seed, mustard, and cumin in a spice grinder or with a
mortar and pestle. Pour the spices into a 5 gallon stockpot along with
the chili powder, paprika, red pepper flakes, rosemary, thyme, dill,
sage, and parsley. Fill the pot 3/4 full with water, and bring to a
rolling boil over an intense flame.
2.Add the blue crabs, cover the pot, and boil until all of the shells
turn red, and the meat is no longer translucent, about 20 minutes. Stir
the crabs occasionally as they boil to ensure even cooking.
