MARYLAND CRAB FEAST RECIPE
Maryland blue crabs are easy to cook, and easy to eat (once you learn how). These basic instructions will help you get your crabs on the table. Just make sure to start with live blue crabs, still frisky enough to try to bite you-anything less vigorous should be avoided.
Provided by Daniel Gritzer
Categories Quick and Easy
Time 30m
Yield Depends on the number of crabs
Number Of Ingredients 5
Steps:
- Add enough beer to the largest pot you own to reach a depth of roughly 1 inch. Pour in a generous splash of vinegar. The exact quantity isn't important; just give it a good little glug. (Note: You can also just use water to steam the crabs, if you want. The flavor difference will be subtle.)
- Set over high heat and bring to a boil. Cover pot and cook for 15 minutes. Check the crabs: They should be bright red and piping-hot when done. If they're not, cook for an additional 5 to 15 minutes, until crabs are bright red and no traces of blue remain.
- Remove crabs and repeat with any remaining crabs. Serve with distilled vinegar and drawn butter on newspaper-covered tables. Sides like corn on the cob , cornbread , and coleslaw are commonly served alongside.
SWEET AND SPICY BEER STEAMED ROCK CRAB
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
STEAMED BLUE CRABS
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
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 BLUE CRABS
For steamed crabs, that beach-town summer standby, the Chesapeake catechism teaches plenty: buy more crabs than you think you need, use more spice, a larger pot. Get wooden mallets. Prepare to eat for a while. If you don't have a crab pot, and most of us don't, fiddle with the largest stockpot or pasta boiler you have. Set a few clean, empty metal cans upside down on the bottom or invert a colander in there, anything that allows you to have a boiling liquid at the bottom and crabs above it, with none of them swimming around in the soup.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 0 grams
MARINATED CRAB LEGS
Marinated crab legs are then steamed over beer and onion. Great taste, even for those who claim to not like crab. I like to dip in melted butter!
Provided by Ashley
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 8h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.
- Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 10.7 g, Cholesterol 95.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 1.6 g, Sodium 1912.9 mg, Sugar 2.1 g
BEER-STEAMED CLAMS
Favorite clam recipe. Very easy to complete.
Provided by kjeremy2
Categories Main Dish Clams
Time 25m
Yield 4
Number Of Ingredients 5
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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