Recipe by BS in Tampa
If you are a north easterner and live in the south, then you know the frustration with boiled seafood vs. steamed. Well this recipe gets you back to Richmond, Baltimore, Philly, NY or Boston... Use 20 qt Stock Pot... Using cheap beer actually adds to the taste of the crab. The bitterness of the beer will counterbalance the sweetness of the crab and will be lit up with the spices in the Old Bay. So don't use expensive beer, your run of the mill standard domestic will do.. Enjoy!!!
Top Review by jessicakeri27
I was a military child and was born and raised in Columbia SC my parents and whole family are from Baltimore MD so I am blessed yes blessed that I grew up eating seafood the right way because of course I have tasted southern style seafood and they do boil instead of steam and there is a big difference. The way that you stated how to cook these cerab legs is the same way my family cook theirs. To help with the steam of the crab legs my dad and mom adds the newspaper in the pot just to help with the steaming. I give this a 100 Oh I love love, love my Maryland style seafood.
Directions See How It's Made
- Using a large Stock Pot (20 qts minimum), place a steamer grate/strainer in the bottom of the pot.
- Pour beer to cover at least the bottom of the grate/strainer.
- Bring the beer to a boil and place Crab Legs with tips up around the pot.
- Sprinkle the Old Bay Seasoning on and around the Crab Legs.
- Place the corn in the middle of the legs.
- Steam for 10 to 15 mins (until legs turn red), the corn may need an additional 10 minutes.
- Serve with or without butter.