Steamed Maryland Blue Crabs For 14 Recipes

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BLUE CRABS STEAMED MARYLAND STYLE



Blue Crabs Steamed Maryland Style image

Make and share this Blue Crabs Steamed Maryland Style recipe from Food.com.

Provided by Chef Dude

Categories     Crab

Time 2h30m

Yield 80-100 Crabs, 8-10 serving(s)

Number Of Ingredients 4

80 -100 live jumbo male blue crabs
1 -2 gallon cider vinegar
1 -2 can Old Bay Seasoning (Use nothing else!!)
1 box morton's coarse kosher salt (large box)

Steps:

  • Also need 1 Large Pot with a raised rack at least 2-4 inches.
  • Over high heat in a large crab pot with a raised rack bring equal ammounts of Cider Vinegar and water or beer to a boil.
  • (The total ammount should be just below the raised rack about 2-3 cups of each Vinegar and water or Beer.) Mix equal ammounts of"Old Bay" seasoning and"Kosher" Salt (About 2 cups of each to start) Add 4-6 LIVE JUMBO male crabs for each layer and add the combined "seasoning" on top of the crabs.
  • Continue with Crabs and a layer of seasoning until at least 12- 14 crabs are in the pot, cover and steam 25- 30 minutes.
  • with the lid on!
  • (Chop off anyones hand that tries to lift the lid too soon!) When done use tongs to lift out steamed crabs to a table covered with newspapers or brown paper.
  • Repeat until all Crabs are Steamed, changing the vinegar and water and adding new "seasoning" to each new batch.
  • Serve at once with extra "seasoning" and "crab mallets" to break open claws.
  • Or store in brown paper bags in the fridge until needed 4-5 days (NO LONGER!!!).

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

STEAMED MARYLAND BLUE CRABS FOR 14



Steamed Maryland Blue Crabs for 14 image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 5

1 bushel (about 8 dozen) live Maryland blue crabs, preferably large. (NOTE: Males are usually larger.) A bushel is enough for 2 to 3 pots of crabs, depending on their size.
2 (12-ounce) cans beer
4 cups water
1 (8-ounce) packet crab boil seasoning, usually available where crabs are purchased
2 sticks butter, melted (optional)

Steps:

  • Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy. Other helpful hints: Don't wear your Sunday best. If it tastes good, you can eat it. Plates and cutlery are unnecessary; the brown paper is a communal plate. Bibs are for babies. When finished, steamed hand towels are very welcome. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. on it -- taking care to "rescue" knives, bowls, etc. first -- and discard in outdoor trash can. The garbage may attract animals, so be sure to keep the lid on tight. Note: Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. Cooked crabs will keep in refrigerator for a few days.
  • Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.

STEAMED MARYLAND BLUE CRABS



Steamed Maryland Blue Crabs image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 2

24 Maryland Blue Crabs
1-pound J.O. or Old Bay Seasoning

Steps:

  • In a large hotel steaming pan, add water and bring to a boil. Add crabs in one layer. Cover crabs with the seasoning, about 1/4-inch thick. Let steam for 20 minutes.

STEAMED MARYLAND BLUE CRABS FOR 14



Steamed Maryland Blue Crabs for 14 image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 4

2 (12-ounce) cans beer
4 cups water
1 (8-ounce) packet crab boil seasoning, usually available where crabs are purchased
2 sticks butter, melted (optional)

Steps:

  • Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.
  • Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy.

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