Steamed Blue Crabs June 14 2017 Posted in


  • 12 ounces beer
  • 1 cup apple-cider vinegar
  • 1 dozen large blue crabs
  • ½ cup Chesapeake-style crab seasoning, preferably Old Bay


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.

Serves 2