How to steam blue crabs.

I do like steamed blue crabs for applications like crab cakes, crab dip, pastas and other dishes where I'll use crab meat. I'll give a slight edge to boiled crabs for flavor, and steamed crabs for texture. Always use the freshest crabs you can, either cleaned quickly and chilled or kept alive under damp towels or burlap. Cook live crabs as soon as possible.

You'll need a large pot with a steamer basket for this. I like to line the basket with bay leaves, but I have a bay tree in the yard so that's easy for me. Omit the bay leaves if you like.

Featured in the Crabs Video.

Serves 4

2 12-ounce beers

2 cups vinegar (apple cider, white wine, rice wine or distilled white)

30 fresh bay leaves, optional

16-20 live blue crabs

2 cups crab boil seasoning

Place the beer and vinegar in the bottom of the steamer and bring to a boil. If using bay leaves, line the basket with them, then layer a few crabs in, dusting them heavily with the boil mix. Add another layer of crabs and repeat, seasoning the crabs as you go. Place the basket in the steamer, add the lid and steam vigorously for 20 minutes. 

Remove the crabs from the steamer and serve, or chill them for later use by covering with ice until cold.