Maryland-style Steamed Blue Crabs

With Labor Day weekend lurking, I’m thinking about one of my favorite summertime foods: steamed blue crabs. There’s nothing quite like enjoying fresh blue crabs from the Chesapeake Bay when I’m back east, but you can have great success cooking them at home, too. I find that many large Asian supermarkets such as Ocean Mart…

Ted Scheffler

August 31, 2018

Ingredients:

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

Method:

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.

Place 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.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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The Dish, Utah Bites

crab, crab recipe, foodie, Home Cooking, recipe, Steamed Blue Crabs

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.