Recipe by Ravenseyes
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
Top Review by Alan Leonetti
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
- 3 dozen crabs
- 118.29 ml Old Bay Seasoning
- 118.29 ml white vinegar
- 3 large garlic cloves, smashed
- 2 bay leaves
- celery seed
- Italian spices
- crushed red bell pepper
- kosher salt
Directions See How It's Made
- 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.