Classic Maryland Crab Feast


  • All ought to be deselecte
  • 4 dozen blue crabs (dwell)
  • 2 lbs. of ice
  • bay leaves, 1/2 ounce (about 48 leaves)
  • 1 paprika cup
  • 1 cup salt (celery)
  • 2 tbsp cayenne pepper
  • Two 12-ounce lager beer bottles
  • apple cider vinegar, 3 cup


Switch the crabs to a giant fridge after rinsing them with cool water. Cowl with ice and let apart for 1 hour, or till the crabs are utterly nonetheless.

Within the meantime, finely grind the bay leaves in a spice grinder to make the seafood seasoning. Add the paprika, celery salt, and cayenne to a mixing bowl.

Pour the beer, vinegar, 2 teaspoons of seafood seasoning, and 6 cups water right into a 36-quart stockpot with a basket insert. To mix, stir every part collectively. Cowl and produce to a boil over excessive warmth with the steamer basket (the liquid ought to be under the basket).


Place 12 crabs, shell-side up, on the steamer rack in a single layer. 1/4 cup seafood seasoning, liberally strewn on prime. With the remaining crabs and spice, repeat the layering and sprinkling course of. Cowl and steam for 20 to 25 minutes, or till the crabs are vibrant orange throughout (no remnants of blue or inexperienced).

Serve the crabs with crab mallets for cracking the shells on a large platter or rimmed baking sheet–or unfold them out instantly on a desk lined with butcher paper.

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