Beer Steamed Crabs Recipes

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STEAMED BLUE CRABS



Steamed Blue Crabs image

Atlantic Ocean Blue Crabs, steamed over a boil of Old Bay® seasoning and beer. Show your friends you have that certain craboir faire with this one.

Provided by Steve A

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 6

Number Of Ingredients 6

36 live blue crabs
½ cup seafood seasoning (such as Old Bay®)
½ cup salt
3 cups beer
3 cups distilled white vinegar
¼ cup seafood seasoning (such as Old Bay®)

Steps:

  • Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
  • Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
  • 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.
  • 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.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 8.3 g, Cholesterol 98.3 mg, Fat 2.5 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 0.3 g, Sodium 3548.2 mg, Sugar 0.3 g

BEER STEAMED CRABS



Beer Steamed Crabs image

A wonderful way to prepare fresh crabs. Especially fun if you add some iced cold beer for drinking while you pick crab meat. This recipe is meant for use with live crabs. If they're cleaned first, the meat is exposed and it will be entirely too spicy.

Provided by BogeysMom

Categories     Crab

Time 30m

Yield 3 serving(s)

Number Of Ingredients 6

1 dozen live blue crab
1 quart water
4 (12 ounce) cans beer
1/2 cup crushed red pepper flakes
2 bay leaves
Old Bay Seasoning

Steps:

  • Bring water, beer, crushed red pepper, bay leaves and Old Bay Seasoning to a boil in a 6 qt pot.
  • Drop in crabs.
  • Cook 15-20 minutes once liquid returns to boil.
  • Serve hot.

SWEET AND SPICY BEER STEAMED ROCK CRAB



Sweet and Spicy Beer Steamed Rock Crab image

Whether your rock crabs are already cooked or raw, you can give them great flavor by steaming them with spiced beer.

Provided by Doug DuCap

Categories     Appetizer     Brunch     Lunch

Time 20m

Yield 4

Number Of Ingredients 7

1 bottle beer (amber, preferably flat)
2 tablespoons brown sugar
2 tablespoons seafood seasoning (such as Old Bay)
1 tablespoon apple cider vinegar
1 teaspoon black pepper
Optional: 1/2 teaspoon cayenne pepper
2-3 pounds crab claws, crab legs, or whole crabs

Steps:

  • In a large covered stockpot, bring the beer, sugar, seafood seasoning , vinegar, and spices to a boil over medium-high heat.
  • Add the crabs and stir well.
  • Cover and steam 5 to 7 minutes (10 to 15 for raw crabs), stirring well a few times.
  • Remove crabs and serve hot, sprinkled with a little extra seafood seasoning, if desired.

Nutrition Facts : Calories 396 kcal, Carbohydrate 10 g, Cholesterol 180 mg, Fiber 0 g, Protein 66 g, SaturatedFat 0 g, Sodium 4573 mg, Sugar 5 g, Fat 5 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

MARYLAND STEAMED CRABS RECIPE - (4.7/5)



Maryland Steamed Crabs Recipe - (4.7/5) image

Provided by Lsweetnell

Number Of Ingredients 8

For The Steaming:
Serves 4 people, if your lucky, some eat two or three, some six.
Make sure you have crab hammers, or at least the back of a butter knife to break the claws open.
12 Male Blue Crabs as large as you can afford, or can catch
3 cups water(Or three beers or however many beers you are willing to give up, but it still needs to be 3 cups of some liquid)
3 cups cider vinegar
1 large container of Old Bay or your favorite Spice Mix
For Dip: Melted Butter, some people use Ketchup and mayo combined, some like vinegar

Steps:

  • For Steaming The Crabs: You will need a large pot with a raised rack to keep the crabs out of the water mixture. I have been known to use wadded-up foil. Add the water and/or Beer and vinegar to the pot and bring to a boil. The depth of the water mixture could vary due to pot size. You may not be able to cook all the crabs at once. While boiling watch the level of water in your pot making sure not to boil dry. If you run low remember its equal parts beer and/or water to vinegar. Carefully layer the crabs in the pot grab from behind. Between each layer of crabs season with the spice mixture you have made. Steam blue crabs for 20 minutes until done If crabs are extremely large maybe longer, but no longer than 30 minutes. Allow to rest until the crabs have cooled some and are safe to crack and enjoy. Ensure you have someone around that knows how to clean a crab and can show you how to do that.

STEAMED CRABS



Steamed Crabs image

Provided by Rena Coyle

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 cups white vinegar
4 cups water
1 1/3 cups seafood seasoning (see recipe), or 1 cup Old Bay or Wye River seasoning mixed with 1/3 cup kosher salt
3 dozen live, large blue crabs

Steps:

  • Pour the vinegar and water into the bottom of a steamer. Place it on the stove to come to a boil.
  • In the meantime, make a layer of six very lively crabs in the top half of the steamer. Liberally sprinkle about three to four tablespoons of the seafood mixture over the crabs. Then make another layer of crabs and again spread the seasoning over the crabs. Continue alternating layers until all the crabs and seasoning are packed into the steamer.
  • Place the top half of the steamer over the bottom half. Place the cover securely over the top. Reduce the heat and let the crabs steam for 20 to 25 minutes.
  • When the crabs are ready, they will turn an orange-red color. Remove the crabs with long-handled tongs, place them on metal trays and serve immediately.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 474 milligrams, Sugar 0 grams

CHESAPEAKE BAY CRABS



Chesapeake Bay Crabs image

This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before you season them. The water helps the seasoning adhere to the crabs' shells.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 4

1 tablespoon white vinegar
1 eight-ounce bottle of beer
36 crabs
Crab seasoning

Steps:

  • Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom. It is important that the crabs not get wet while they're being steamed.
  • Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning. Bring the liquid to a boil. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red. Remove the crabs with tongs or rubber gloves. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs.)

BEER-STEAMED CLAMS



Beer-Steamed Clams image

Favorite clam recipe. Very easy to complete.

Provided by kjeremy2

Categories     Main Dish Clams

Time 25m

Yield 4

Number Of Ingredients 5

2 pounds clams in shell, scrubbed
1 (12 fluid ounce) can or bottle beer, or as needed
½ cup butter
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic, or to taste

Steps:

  • Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
  • Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
  • While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg

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