Prep 5 mins
Cook 27 mins
We live by the water and crabbing season usually starts in late April and ends the end of October. This recipe contains the best of the best - the crab is tender and very flavorful
- When we have a small catch we usually will steam the crabs instead of boiling - this would simply mean you place the vinegar in the bottom of the pot and add 2 - 3 cups of water just to get a steam going - the vinegar helps the crab meat come out of the shell easier. Steam for approximately 27 minutes.
- If you were boiling, you would just add all the ingredients to the pot adding enough water to cover the crabs- bring to a boil and throw in the live crabs. Cook for 12 minutes, drain and allow to rest before devouring.
- The ingredients that are listed below the bay leaves are all done to taste, using anywhere between 1/4 tsp to 1 tablespoons.
Even though I haven't used this recipe, I was born in Philly & lived in Baltimore for many years, just loving steamed crabs. This recipe sounds good & I will try it. My dad & I used to crab on Tom's River & fish for flounder at the Briganteen Bay. Are the Pinees still there? Alan Leonetti