Chesapeake Blue Crabs

There are probably as many recipes and methods to cook blue crabs as there are crabs in the bay.  In fact, our recipe is not so much a 'recipe' as an instinct, a nugget of knowledge that we Marylanders are born with.

The recipe starts with a day out on the boat catching crabs.  But, you can always buy your crabs by the dozen, half bushel or bushel.  Most places that sell blue crabs sell them either live or steamed but we always choose to stem our own. 

The most important thing to remember when steaming your won crabs is that the crabs must be alive.  Crabs start decomposing almost immediately when they die so if it dies right in front of you it is OK to eat but if you are not sure how long it has been dead or if it has been dead for any period of time, throw it out.

The exception, of course is crabs you purchase which have been refrigerated right after they were killed.

When I was growing up, my parents had a crab steamer and would cook the crabs on the stove top.  We use the same type steamer pot but we cook ours on the propane tturkey fryer base

The bottom part of the steamer is filled with several inches of water, vinegar, beer and Old Bay spice

The crabs are then layered in the upper pot (perforated bottom).  Generously pour Old Bay and Kosher salt over each layer of crabs

Put on the lid and steam away

The crabs can take anywhere from 25 - 45 minutes to steam depending on several factors such as how many crabs you are cooking and how high your flame is.  The crabs are done when the shell turns a bright orange.

Lay newspaper or brown craft paper on the table, pour the pot of crabs right in the middle of the table, fill a pitcher of beer and invite several friends.

Eating crabs is a social activity.  It can take hours and having someone there for great conversation adds to the experience.