Steamed Crab

For each dozen crabs use:
2 ½ tablespoons Old Bay Seasoning
3 tablespoon salt
water and vinegar

Use a large pot, such as a canner, or steamer pot with a raised rack in the bottom (at least 2 inches above bottom of the pot) works well. Fill pot with equal quantities of vinegar and water to just below the level of the rack. Add crabs to pot in layers, sprinkling each layer of live crabs with the mixture of Old Bay Seasoning and salt. Cover and steam until crabs are red, about 20 to 30 minutes. Serve crabs immediately. Because seafood spoils quickly, keep crabs warm in steamer or promptly refrigerate.

Serve steamed crab on a table covered with paper for easy cleanup and with plenty of ice cold beer, lemonade or soft drink. Melted butter seasoned with a little Old Bay Seasoning is often served on the side. Have plenty of paper towels handy.

**When adding crabs to pot, make sure the crab is alive. Crabs spoil quickly and any dead crabs should be discarded.

This recipe is from http://www.old-bay-seasoning.com/ the Cooking with Old Bay Seasoning recipe collection.

Steamed Crab Feast Tips – A steamed crab feast is definitely not fast food. And can be considered a tad messy, as it is most certainly a “hands on event” since you will be eating the crab right off the table and using your fingers to pick the meat from the crab shell. So plan to spend a leisurely afternoon or evening with good company, and enjoy this fresh local cuisine.

Picking crab can be a bit slow to start so be patient. If you have a veteran picker in the group it is always good to have them demonstrate the picking process. Don’t worry you’ll get the hang of it and have a few laughs in the process.

Tools you will need: wooden mallets (to break open the claws), paring knives, and several rolls of paper towels.

To simplify any messy clean up the best place to eat steamed crab is outside on a picnic table. (However, if you have to eat inside be sure to protect the table and floors and do the clean up right away.) To protect the surface cover the table with a plastic tablecloth to prevent any juices from leaking through, and then place several layers of newspaper or layers of large brown paper bags cut and spread open. Have a trashcan available nearby.

When the meal is done, simply roll the layers of newspaper or brown paper up toward the center of the table containing all the discarded shells and toss in the trashcan.

If you have any left over crab, pick the crabmeat and store in a zip lock bag and refrigerate right away. Refrigerated crabmeat will last a couple of days. Or freeze the crabmeat for up to 2 months.