Steaming Crabs: A Guide To Cooking Delicious Crab Pots

Cooking crab in a steam pot is a great way to enjoy this crustacean. It's a simple and healthy method that doesn't require much equipment. All you need is a pot with a steaming rack, some water, vinegar or beer, and of course, crabs! The process is straightforward: bring the liquid to a boil, place the crabs in the steamer, and cook for around 4-30 minutes, depending on the size of the crabs. You'll know they're done when they turn a bright red colour. Serve with melted butter and lemon wedges for a delicious, flavourful meal.

Preparing crabs for steaming

Firstly, it is important to keep the crabs chilled until you are ready to cook them. If you have live crabs, you can put them in an ice chest or cover them with a saltwater-soaked towel or burlap and then place ice on top. Do not submerge crabs in water, as they need oxygen to survive.

Before steaming, you will need to clean the crabs. Remove the abdominal shells (aprons) by pulling off the shell flaps on the crabs' bellies. You can use your hands or a knife for this step. Next, remove the backs (carapace) of the crabs by sticking your thumb into the hole left from removing the abdomens and lifting firmly. The shells should come off, along with the guts. Finally, take off the gills from both sides of the crabs and discard them.

Rinse the crabs with water to get rid of any remaining guts. You can use separate plates for raw and cooked crabs to avoid cross-contamination. If you are using frozen crab legs, make sure to defrost them in the refrigerator for about 8 hours before cleaning.

Once your crabs are clean and ready to go, it's time to prepare your steaming pot. You will need a tall, high-walled pot with a steaming rack or separator that keeps the crabs from touching the hot liquid. A crab steamer is a two-part pot designed specifically for this purpose. If you don't have one, you can use a large pot with a circular rack placed inside.

Now, you can add liquid to the pot. While water is a common choice, some people prefer to use beer and vinegar for extra flavour. Add about 2 inches of liquid to the pot, making sure it doesn't rise above the steam rack. Bring the liquid to a boil.

Place 3-4 crabs belly-down on the rack in the pot. You can use tongs for this step if you prefer. Sprinkle the crabs generously with your chosen seasoning blend. Then, add another layer of crabs and repeat the seasoning process. Cover the pot with a lid.

Your crabs are now ready to be steamed! The cooking time will depend on the size and type of crabs you are using, but it typically ranges from 18-20 minutes for crab legs and up to 30 minutes for larger crabs. The crabs are done when they turn a bright reddish-orange colour.

Choosing the right pot

Pot Size and Type:

Select a pot that is tall and high-walled to prevent messes. A sturdy pot or steamer with a capacity of around 6 quarts is ideal. A two-part crab steamer is specifically designed for this purpose, with a bottom pot for the steaming liquid and a perforated inner pot for the crabs. If you don't have a crab steamer, you can use a large pot with a circular rack placed inside to keep the crabs above the boiling liquid.

Steaming Rack or Separator:

Ensure that your chosen pot has a steaming rack or separator. This is essential to keep the crabs from touching the hot liquid during the steaming process. You can purchase a steam rack or get creative and make one out of tin foil. The key is to allow steam to rise and cook the crabs without letting them come into contact with the boiling liquid.

Pot Capacity:

Consider the number of crabs you plan to cook in one batch. Don't overcrowd the pot, as this can lead to uneven cooking. Work in batches if necessary to ensure each crab has enough space. A good rule of thumb is to allow for 3-4 crabs per layer, with 2-3 layers per batch.

Pot Material:

Opt for a pot with a tight-fitting lid to retain steam effectively. A pot with a heavy bottom will also help distribute heat evenly and prevent hot spots that can overcook certain areas of the crabs. Stainless steel or enamel-coated pots are good choices for even heating and easy cleanup.

Special Features:

Some pots designed specifically for steaming crabs may have additional features like built-in thermometers to monitor the steaming temperature or specialized vents to control steam release. While not essential, these features can enhance your steaming experience.

Remember, the right pot will make your crab-steaming endeavor safer, more efficient, and ultimately produce tastier results. Take the time to select the appropriate pot, and you'll be well on your way to enjoying delicious steamed crabs.

Adding liquid to the pot

When preparing your pot for steaming, it's important to use a tall, high-walled pot. This will prevent any mess from occurring during the cooking process. A sturdy pot or steamer with a steaming rack or separator is ideal, as it will keep the crabs from touching the hot liquid. If you don't have a crab steamer, you can use a large pot with a circular rack placed over the water.

Now, it's time to add the liquid! Water is the simplest option, and for steaming live crabs or frozen crab legs, it works just fine. However, if you want to steam crabs like a local, you might want to try the Maryland approach and use beer and vinegar. Add about 1/4 cup of salt to the water for flavour.

For a true taste of Maryland, use two cans of cheap beer and an equal amount of apple cider or distilled white vinegar. Some recipes also call for adding bay leaves to this mixture. If you're using water, pour in about two cups and add a tablespoon of salt. You can also experiment with adding spices to the beer or water, such as salt, garlic, chillies, limes, or cilantro.

Make sure to add enough liquid to the pot. Place about two inches of liquid in the bottom of the pot, just enough to boil and produce steam. Be careful not to add too much, as you don't want the water line to rise above the steam rack. Once you've added the liquid, it's time to boil it!

Placing crabs in the pot

When placing the crabs in the pot, you should use tongs, especially if they are still alive. Put three to four crabs belly down on the steam rack. Cover them with a spice blend. Then, add another layer of crabs and repeat the seasoning process.

A spice blend can vary by taste but often includes a mix of celery salt, dry mustard, cumin, black pepper, rock salt, and nutmeg. You could also purchase a spice blend for crab meat at many grocery stores.

If you are using a two-layer steaming pot, add 3-4 crabs to the upper layer and repeat the seasoning process. You can also use a high pot with a circular rack placed over the water.

Make sure the crabs are in a single layer and not overcrowding the pot. Depending on the size of your pot and crabs, you may need to work in batches.

Steaming the crabs

Now that you've gathered your crabs, cleaned them, and prepared your pot, it's time to start steaming!

First, add your liquid of choice to the pot. If you're using water, pour in about 2 cups or enough to reach a depth of about 2 inches in the pot. If you're going the Maryland route, use a combination of beer and vinegar, with an optional addition of herbs and spices. Bring the liquid to a boil.

Next, carefully place your crabs into the pot. Using tongs, arrange 3-4 crabs belly-down on the steam rack or steamer basket. If you're using live crabs, be cautious as they may still be lively. Once you have your first layer of crabs, sprinkle them generously with your chosen spice blend. You can use a store-bought blend or make your own with spices like celery salt, dry mustard, cumin, black pepper, rock salt, and nutmeg.

Repeat this process, adding another layer of crabs and more seasoning. The number of crabs you can fit will depend on the size of your pot, but be careful not to overcrowd the pot, as this can affect cooking. Cover the pot with a lid.

Now, it's time to steam your crabs. The cooking time will vary depending on the size and type of crabs, but it typically falls between 8 and 30 minutes. For crab legs, 4-8 minutes is usually sufficient. Keep an eye on your crabs and check frequently. You'll know they're done when they turn a reddish-orange color and release a distinct aroma.

Once your crabs are steamed to perfection, carefully remove them from the pot using a clean pair of tongs to avoid bacterial contamination. Place your delicious, steaming crabs on a platter or a table covered with newspaper, and sprinkle with a light layer of seafood seasoning. Don't forget to grab your seafood bib and enjoy the fruits of your labor!

Frequently asked questions