Steaming Blue Crabs: How Long Is Too Long?

Steamed blue crabs are a popular dish, especially in Maryland, where the crabs are caught fresh from the Chesapeake Bay. The cooking process typically involves a mix of beer, vinegar, and seasoning, with the crabs stacked in layers and steamed for around 20-30 minutes. The crabs are then served on newspaper, with sides such as corn on the cob and potato salad, and plenty of cold drinks.

How to prepare crabs for steaming

Preparing crabs for steaming is a simple process, but it does require a few key steps to ensure the best results. Here is a detailed guide on how to prepare crabs for steaming:

Step 1: Gather Ingredients and Tools

First, you will need to gather the necessary ingredients and tools. For ingredients, you will need live blue crabs, preferably male crabs that are #1 or #2 grade and about 5 to 7 inches in size. You will also need beer, water, and vinegar (apple cider vinegar or distilled white vinegar). For spices, Chesapeake-style crab seasoning, such as Old Bay, is commonly used, but you can also use a mixture of kosher salt, celery seed, dry mustard, paprika, and black pepper. In addition, you will need a large stockpot or a steamer pot with a tight-fitting lid, a rack or a screen that fits inside the pot, tongs, wooden mallets, and newspaper.

Step 2: Prepare the Crabs

Before steaming, it is important to ensure that the crabs are alive and kicking. Remove any dead crabs from the batch. You can also remove the claws by dislocating the large front claws from the main body and setting them aside.

Step 3: Set Up the Steamer

Fill the large stockpot or steamer pot with a few inches of water, beer, and vinegar. Add a generous amount of your chosen seasoning to the liquid. Bring this mixture to a boil over high heat. While the liquid is heating up, you can prepare a sturdy table by covering it with newspaper.

Step 4: Steam the Crabs

Once the liquid is boiling, it's time to add the crabs. Place a rack or screen over the pot and layer the crabs on top, sprinkling each layer generously with seasoning. Cover the pot with a tight-fitting lid and steam the crabs over medium-high heat. Check the crabs after 15 to 20 minutes to ensure they are cooked through. The crabs are done when they turn a bright red or orange color, which should take about 25 to 30 minutes total.

Step 5: Serve the Crabs

When the crabs are cooked, use tongs to carefully remove them from the pot and place them on the newspaper-covered table. Serve with additional seasonings, melted butter, or dipping sauces, along with wooden mallets and picks for cracking and picking the crab meat. Enjoy the fruits of your labour!

How long to steam crabs

Steaming crabs is a social event and a celebration of family and friends, where everyone gets a little messy and has a lot of fun. The amount of time it takes to steam crabs depends on a few factors, including the size of your pot, the size of your crabs, and the number of crabs you are cooking.

How to Prepare the Steamer

First, you'll need to prepare your steamer. If you have a steamer pot, great! If not, you can use a large stockpot or pasta boiler. Place a few clean, empty metal cans upside down on the bottom or invert a colander in the pot—anything that allows you to have a boiling liquid at the bottom and crabs above it, ensuring that none of them are swimming in the liquid.

Once your steamer is set up, it's time to start cooking! Fill your pot with a mixture of water, beer, and vinegar, and bring it to a boil. The amount of liquid you need will depend on the size of your pot and the number of crabs you are cooking. For example, one recipe calls for 2-4 beers, while another suggests a ratio of one part water to one part vinegar.

When your liquid is boiling, it's time to add the crabs. You'll want to work in batches so you don't overcrowd the pot, which can lead to uneven cooking. Place a single layer of crabs in the steamer, making sure they are alive and kicking, as this ensures they are fresh. Sprinkle the crabs liberally with your chosen seasoning—Old Bay, J.O. Spice, or a mixture of the two are popular options. Repeat this process, creating multiple layers of crabs, but aim for no more than four layers total.

Cover the pot and start timing once the steam escapes from under the lid, which should take about 10 minutes. Continue cooking over high heat, and after 15 to 20 minutes, check on your crabs. They are done when they turn a bright red or orange color, which can take up to 30 minutes total. If the shells are dark red or have reddish-green patches, they need more time.

Serving Steamed Crabs

Once your crabs are steamed to perfection, carefully remove them from the steamer and place them on a platter or directly onto a table covered with newspaper for easy cleanup. Sprinkle them with additional seasoning, and serve with sides like saltine crackers, apple cider vinegar for dipping, melted butter, corn on the cob, and plenty of cold beverages!

What to serve with steamed crabs

Steamed crabs are a delicious treat, and deciding what to serve with them is essential to elevate the dining experience. Here are some ideas for side dishes and condiments to accompany your steamed crabs:

Condiments and Sauces

The most iconic and widely used condiment for crab is clarified butter. To make this, melt regular butter and allow it to cool, separating the milk solids. The butter on top is clarified and can be enhanced with fresh lemon juice, garlic, rosemary, parsley, or Worcestershire sauce. This goes well with warm crab legs.

You can also create other sauces, such as mustard with dill, mayonnaise, lemon, and salt and pepper, or a spicy diablo dipping sauce. For a classic, there's always cocktail sauce, which you can make at home by mixing horseradish, Worcestershire, Tabasco, lemon, and ketchup.

Side Dishes

When it comes to side dishes, it's best to keep things straightforward so as not to overshadow the crab. Here are some options:

• Salad: A side salad is a simple yet effective pairing, especially with steamed crab, keeping the whole meal light and refreshing. A mandarin orange salad is a nice combination of crunchy, sweet, and refreshing.
• Vegetables: Roasted or steamed vegetables complement the sweet meat of crab well. Try asparagus, broccoli, bell peppers, onions, or artichokes.
• Potatoes: Mashed potatoes are a widely loved crowd-pleaser, and any type of potato pairs well with crab. French fries are a convenient and delicious option, especially when seasoned, and can be served with garlic to contrast or complement the crab.
• Corn on the Cob: This is a refreshing option that also fits with the hands-on eating experience of crab.
• Lemon Rice Pilaf: This comforting dish delicately complements the flavours of crab.

Drinks

Finally, don't forget the drinks! White wine, especially Pinot gris, Chardonnay, and dry Riesling, pairs incredibly well with crab.

How to pick crabs

So, you've steamed your crabs and now you're ready to eat. But how do you pick them?

First, you'll want to remove the claws. Dislocate the large front claws from the main body by moving them back towards the top shell of the crab, away from the belly. They will come off without much resistance. Save these for later—they're the best part!

Next, flip the crab over and pull off the triangular "apron" in the centre with your fingers or a butter knife.

Now, it's time to pry off the top shell. Start by gently poking fun at any newcomers who are freaked out by the insides. Then, scrape out the gills and the thick yellow substance called "mustard".

Once the crab is cleaned, gently hold it with both hands and bend it in half, towards itself. You will feel it snap.

Now you can start picking! Pull the remaining legs out gently to see if any large chunks of meat slide out, then move on to the main body.

For the claws you set aside earlier, snap the flexible claw back to see if any meat slides out, then snap the leg at the joint. With a blunt object, gently break open the shell of the claw. Peel off the shell, exposing the large chunk of claw meat. Enjoy!

Remember, picking crabs can be tough and messy, so it's a good idea to cover your table with newspaper to make cleanup easier.

How to store crabs before cooking

Storing crabs before cooking depends on whether they are fresh or cooked.

Storing Fresh Crabs

Fresh crabs should be cooked as soon as possible. If you are unable to cook them straight away, store them in the salad drawer of your fridge with a damp tea towel over them. Live crabs can be left out at room temperature for a few days, but their water must be constantly aerated so they don't die from a lack of oxygen.

Storing Cooked Crabs

Cooked crabs can be stored in the refrigerator for 3-7 days. They should be kept in an airtight container or bag. After 3 days, the crab meat will start to harden and lose its freshness. To hit the 5-7 day mark, it is recommended to clean the crab before refrigerating it. This includes stripping it of its shell, guts, gills, and mouth, and rinsing the inside of the crab.

Crabs can also be frozen to be stored for longer. To freeze a crab, it must first be cooked, cleaned, and then thrown into a Tupperware container or vacuum-sealed. Make sure the crab is in the coldest part of the freezer. Crabs stored this way can last up to 6 months in a freezer.

Frequently asked questions