BLUE CRABS STEAMED MARYLAND STYLE
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
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 MARYLAND BLUE CRABS FOR 14
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.
STEAMED MARYLAND BLUE CRABS FOR 14
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.
- 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.
STEAMED MARYLAND BLUE CRABS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 2
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.
CLASSIC MARYLAND CRAB FEAST
Nothing says summer like a traditional Maryland-style crab feast (AKA crab boil). Dust fresh blue crabs with zesty homemade seasoning, steam them to perfection and invite plenty of friends over to enjoy the bounty.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour.
- Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
- Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
- Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
- Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells.
STEAMED MARYLAND BLUE CRABS FOR 14
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 BLUE CRABS
Make and share this Steamed Blue Crabs recipe from Food.com.
Provided by mikeymadi
Categories One Dish Meal
Time 40m
Yield 12 crabs, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Get a dozen or so live and kickin Blue Crabs a large heavy seafood steaming pot (at least 4" larger than the crabs piled inside) turn on stove or outdoor burner to high (preferably an outdoor gas burner made for steaming or frying turkeys) add water and vinegar about 2" high in the bottom of pot,put pot onto burner ,heat until steam comes out of the top,add crabs and seasoning to cover crabs,replace lid on pot,bring back to steaming time about 20-25 minutes after steaming again (you can also put sweet corn in the husk right on top of crabs during last 15 minutes of steaming also throw some seasoning on the corn as well it will be the best sweet corn that you have ever tasted if you like crabs!) after time is up remove crabs from pot onto some newspaper etc. let them cool about ten minutes or so then serve with extra seasoning,crab claw mallets and your favorite beverage(beer seems to be the most popular but I prefer water.Dig In and Enjoy!
Nutrition Facts : Calories 109.6, Fat 1.4, SaturatedFat 0.3, Cholesterol 98.3, Sodium 369.2, Carbohydrate 0.1, Protein 22.8
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
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
More about "steamed maryland blue crabs recipes"
HOW TO EAT A MARYLAND BLUE CRAB (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 188K
BLUE CRAB - STEAMED BLUE CRABS WITH OLD BAY - RASA MALAYSIA
From rasamalaysia.com
MARYLAND STEAMED CRABS RECIPE | THE MARYLAND STORE
From themarylandstore.com
BLUE CRAB OBSESSION | CROFTON FOOD | THE CRAB SHACK MD
From thecrabshackmd.com
BLUE CRAB CLAWS BY THE POUND :: (1 LB) STEAMED MARYLAND ...
From ordercrabs.com
HOW TO COOK MARYLAND BLUE CRABS: STEAMED OR BOILED
From cameronsseafood.com
HOW TO EAT STEAMED MARYLAND BLUE CRABS - CHOWHOUND
From chowhound.com
15 PLACES TO FIND THE BEST STEAMED CRABS IN MARYLAND
From onlyinyourstate.com
STEAMED MARYLAND CRABS
From steamedmarylandcrabs.com
BEST STEAMED CRABS IN MARYLAND | BLUE CRABS, SEAFOOD, CRAB ...
From costasinn.com
SEAFOOD PREPARATION AND HANDLING GUIDE - MARYLAND CRABS ...
From marylandbluecrabexpress.com
STEAMED BLUE SWIMMER CRAB RECIPE - FOOD NEWS
From foodnewsnews.com
BLUE CRAB STEAMED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO STEAM AND PICK BLUE CRABS, MARYLAND STYLE - CIAO ...
From ciaochowlinda.com
HOW TO COOK MARYLAND STEAMED CRABS - MONTALVOSPIRITS
From montalvospirits.com
HOW TO PREPARE MARYLAND BLUE CRABS - GET SUM CHARTERS
From getsumcharters.com
STEAMING MARYLAND BLUE CRABS - YOUTUBE
From youtube.com
ARE MARYLAND STEAMED BLUE CRABS HEALTHY? | ARTICLE SPACE
From articlespace.org
MARYLAND CRABS SHIPPED - THERESCIPES.INFO
From therecipes.info
HOW TO EAT A BLUE CRAB - FOOD REPUBLIC
From foodrepublic.com
HOW TO STEAM BLUE CRABS | THE ULTIMATE GUIDE BY GIRL CARNIVORE
From girlcarnivore.com
STEAMED MARYLAND BLUE CRABS - COLEY COOKS
From coleycooks.com
THE PERFECT CRAB FEAST - BALTIMORE MAGAZINE
From baltimoremagazine.com
STEAMED BLUE CRABS RECIPE - THERESCIPES.INFO
From therecipes.info
BEST THING I EVER ATE! STEAMED MARYLAND BLUE CRABS
From jilliontrinkets.com
HOW TO EAT MARYLAND STEAMED CRAB IN 7 STEPS - THE ...
From washingtonpost.com
MARYLAND STEAMED CRAB SEASONING RECIPES
From tfrecipes.com
MARYLAND STEAMED CRABS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAMED MARYLAND BLUE CRABS – ORDER CRAB CAKES ONLINE
From baysidecrabcakes.com
ULTIMATE GUIDE TO STEAMED BLUE CRAB - GRILLING 24X7
From grilling24x7.com
CHOWHOUND
From chowhound.com
HOW TO COOK MARYLAND-STYLE BLUE CLAW CRABS - HUBPAGES
From discover.hubpages.com
MARYLAND-STYLE STEAMED BLUE CRABS - UTAH STORIES
From utahstories.com
MARYLAND STYLE STEAMED CRAB - DISH DITTY
From dish-ditty.com
COLOSSAL MALE BLUE CRABS (DOZEN) - LINTONSEAFOOD.COM
From lintonseafood.com
STEAMED MARYLAND BLUE CRABS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC STEAMED BLUE CRABS - ERICA'S RECIPES
From ericasrecipes.com
STEAMED OR LIVE BLUE CRABS - CRAB DEPOT
From crabdepot.com
STEAMED MARYLAND BLUE CRABS | ETSY
From etsy.com
You'll also love