Old Fashioned Steamed Crabs Recipes

STEAMED BLUE CRABS

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.

OLD BAY STEAMED BLUE CRABS

Steps:

• In a pot with a raised rack (minimum of 2 inches high) add equal quantities of water and vinegar to just below level of rack. Bring to a boil.
• Carefully layer crabs on rack; sprinkle each layer with OLD BAY. Cover and steam 20 to 30 minutes depending on size of crabs or until crabs turn red.

STEAMED BLUE CRABS

Steps:

• Place a steamer pot or any large, heavy pot with a tight-fitting lid on the stove. (In the latter case, improvise a rack on the bottom of the pot that will keep crabs a few inches from the bottom.) Add the beer, vinegar and 1 cup water. Bring to a boil over high heat.
• Put a layer of crabs on the rack in the pot. Sprinkle with a generous amount of seasoning, then repeat with another layer, and another, until all 12 crabs are in pot (and well seasoned). Cover and steam over medium-high heat until the crabs are bright red, 25 to 30 minutes. Remove the crabs with tongs. Serve over newspaper, with mallets and picks.

OLD-FASHIONED STEAMED CRABS

Steps:

• Sprinkle the combination of spices listed above, dry mustard and Old Bay first, and rock salt last, to the layered dozen crabs. Steam in the combination of liquids above (the cheaper the beer, the better). Separate the lid from the pot top with several old T-shirts, or a burlap bag. This allows for a steam seal, while providing enough escape to prevent the crabs from becoming soggy. Remember to use a double boiler, never immersing the crab in the boiling liquid. To the extent possible, tuck the claws into the crab upon placement in the pot, to minimize the prospect of claws popping off during steaming. It helps to have the crab in a stunned state (through icing or refrigeration) when you attempt this.

HOW TO STEAM A CRAB

Steps:

• Get a black steamer. Put crabs in water. Add seasoning. Put more crabs on top. Let them steam for 40 minutes. When you put them in they are blue-green, but wait until their shells are orange-red and their bellies turn white. Then you can take them out, they're ready to eat.

STEWED JIMMY CRABS

Steps:

• Remove all traces of mud from crabs.
• Pull off back shell and innards.
• Set a 10 quart pot on the burner.
• Lay 4 strips of bacon on the bottom of the pan and fry.
• Set aside bacon.
• To the bacon grease add 2 tablespoons of flour.
• Brown the flour in the grease, then add 1 quart of water to the pot. Add the diced onion, the cleaned crabs, and the salt and pepper.
• Cook over medium heat for 25 minutes, then add potatoes.
• When potatoes are cooked through, remove the stew from the heat and serve hot. For hearty crab eaters, allow 4 crabs per serving.

STEAMED 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.