Steaming Blue Crabs: A Beginner's Guide To Cooking Perfection

Blue crabs are a delicacy synonymous with Maryland and the Chesapeake Bay areas of Virginia. They are also found in coastal marshlands along the East and Gulf Coasts of the United States. While cooking blue crabs may seem intimidating, it is not very hard, and the sweet crab meat is well worth the effort. Blue crabs can be steamed over a boil of seasoning and beer, with the crab meat absorbing more flavour when boiled in seasoned water. The crabs are steamed until they turn bright orange and are then sprinkled with seasoning.

Preparing crabs for steaming

Firstly, it is important to ensure that the crabs are alive when you purchase them. Blue crabs should be bought on the day you plan to cook them, and kept cool and moist until you are ready to prepare them. When you are ready to start, carefully place each crab upside down and use a knife to pierce the shell just behind the mouth. This will help ensure even cooking and can make the crab meat easier to access after cooking.

Next, you will need to remove the apron, or tail flap, from the crab. This is a small piece of shell that runs along the crab's abdomen and can be pulled up and removed with your fingers or a knife. Removing the apron will create a pocket for your fingers to get in and make it easier to break apart the shell.

Once the apron has been removed, use your thumb to pry off the top shell. The shell should come off fairly easily, revealing the crab meat inside. At this stage, you will also want to remove the gills and other internal organs, which are not safe to eat. The gills, also known as "dead man's fingers", are located on both sides of the crab and can be pulled away and discarded along with the other innards.

With the top shell and internal organs removed, you can now break the crab in half to access the meat. Each leg is attached to a cell where meat is stored, so be sure to leave the legs on when breaking the crab. To make this step easier, you can squeeze down on one half of the membrane shell, cracking it, and then peel it back.

Finally, twist each leg to break off the cells of meat. You can then use a mallet or crab cracker to crack the larger claws and extract the meat. Alternatively, you can use a seafood tool or crab knife to break open the claws and pull out the meat.

Now your crabs are ready to be steamed!

Making the broth

To make the broth for steamed blue crabs, you'll need 3 cups of distilled white vinegar, 3/4 cup of seafood seasoning (e.g. Old Bay), beer, and salt. Combine these ingredients in a large stockpot over high heat, stirring to mix them well. You can adjust the amount of vinegar and salt to your taste. Bring the mixture to a strong simmer.

Before you start cooking the crabs, prepare them by sticking a knife through the shell, just behind the mouth, and turning them upside down. You can use a sharp knife to pierce the shell, being careful not to cut yourself.

Fit a screen over the simmering beer mixture. This screen will hold the crabs as they steam. Carefully place the prepared crabs on the screen, making sure they are secure and won't fall into the broth.

Cover the pot and steam the crabs until they turn bright orange and no blue-green colour remains. This should take around 20 to 30 minutes. You'll know they're done when the shells have changed colour and the meat inside is cooked.

Once the crabs are cooked, sprinkle them with the remaining 1/4 cup of seafood seasoning before serving. This will add extra flavour to the dish.

Steaming the crabs

Steaming blue crabs is a great way to cook them, as there is less risk of overcooking and the delicate flavour of the crab meat shines. Here is a step-by-step guide to steaming blue crabs:

Firstly, you will need to prepare your crabs for steaming. Combine beer, vinegar, seafood seasoning, and salt in a large stockpot over high heat. Bring this mixture to a strong simmer. Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind the mouth. This will help ensure even cooking.

Next, you will need to set up your steaming equipment. Fit a screen over your simmering beer mixture and layer the crabs on the screen. Make sure you have a lid that fits tightly on your pot, as you will need to cover the pot to steam the crabs effectively.

Now you are ready to start steaming! Place the pot over high heat and bring the liquid to a rolling boil. Once the liquid is boiling, reduce the heat to medium-low and maintain a steady simmer. Allow the crabs to steam for 20 to 30 minutes, or until they turn bright orange and no blue-green colour remains. It is important not to overcook the crabs, as this can make the meat tough and rubbery.

Finally, remove the crabs from the steamer and serve. You can sprinkle the crabs with additional seafood seasoning before serving, if desired. Steamed blue crabs can be enjoyed on their own or with melted butter or vinegar for dipping.

By following these steps, you can perfectly steam blue crabs and enjoy their delicious, delicate meat.

Testing for doneness

If you are cooking a large number of crabs, you may need to steam them in batches to ensure even cooking. You can also test for doneness by taking one crab out of the steamer and allowing it to cool slightly before handling. Then, use a knife or your fingers to carefully pry off the top shell and check that the meat is opaque and slightly firm to the touch. If the meat is still translucent, the crabs will need to steam for a few minutes longer.

It's important to note that overcooking can make the meat tough and rubbery, so it's best to err on the side of slightly undercooking the crabs. Once cooked, serve the crabs immediately.

Additionally, you can also test for doneness by checking the internal temperature of the crab with a meat thermometer. The crabs are fully cooked when the internal temperature reaches 145°F (63°C). Insert the thermometer into the thickest part of the crab meat, being careful not to touch the shell or any bones, as this will give an inaccurate reading.

Serving the crabs

Now that your crabs are cooked, it's time to serve them! Here are some tips to make the most of this delicious delicacy:

Prepare your workspace: Cover your table with newspaper or other disposable tableware, as eating crabs can be messy. Have plenty of paper towels, wet wipes, and even a bucket of water nearby for cleaning hands. You'll also want to have the right tools: a mallet or hammer, a paring knife, kitchen shears, and a crab cracker or seafood tool will all come in handy.

Dress appropriately: This is not a meal to enjoy while wearing your Sunday best. Opt for clothing that you don't mind getting messy, as crab guts and seasoning tend to fly everywhere.

Get comfortable: Eating crabs is a casual affair, so relax and enjoy the process. It can be helpful to have a beer or sweet tea to sip on while you work through the shells.

Start with the legs and claws: Twist off the legs and claws, and use your tools to crack them open. You can then use a small cocktail fork or your fingers to extract the meat. Don't forget the lump crab meat at the base of the back legs—it's some of the sweetest and most prized meat on the crab.

Remove the top shell: With the legs removed, turn the crab over and remove the "apron" or "tail flap." This will create a pocket for your fingers to get in and pry off the top shell. Discard the shell and you'll be greeted by a bounty of crab meat.

Clean the crab and pick the meat: Remove the gills (also known as "dead man's fingers") and other internal organs, as these are not edible. Break the crab in half to better access the meat, and use your fingers to pull the sides apart.

Enjoy the fruits of your labour: Dip the crab meat in melted butter or red cider vinegar to enhance the flavour, and savour every bite. Remember, the best part of eating crabs is getting your hands dirty, so don't be afraid to dig in and enjoy!

Frequently asked questions