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How to Throw a Proper Maryland Crab Feast
What's Cooking on Fox 5
July 1, 2008
Written by Greg Cain
Maryland hard crab season runs from April to Mid-November, but there is no better time to
throw a backyard crab feast than the middle of summer.
You will need:
- Live Hard shell Blue Crabs (2-3+ per person)
- Cold Beer
- Side items - suggested items can include fresh sliced tomato salad, corn-on-the-cob, cole slaw, crusty bread, basically whatever you want. The focus is really on the crabs.
- Seasoning - Old Bay (or your favorite crab boil)
- Crab mallets
- Crab knives
- Plastic beer cups
- Paper towels
- Vinegar and melted butter for dipping
- Brown paper or newspaper
When your live blue crabs arrive, (by delivery or otherwise) it is important that you
steam them as soon as possible.
The Maryland method of preparing live crabs calls for dumping them into a large pot with
a tight fitting lid and about an inch of water in the bottom. (Don't worry about the pot drying out, since the crabs
release a lot of moisture.)
Then layer in the crabs with Old Bay Seasoning or your favorite crab boil, a half cup of
vinegar and a half cup beer.
Set upon the heat, cover and steam. Drink the remaining beer and then some. Ready to
serve after about 30 minutes.
Cover your table with heavy brown paper or newspaper and set out crab mallets, crab
knives, plastic beer cups, paper towels, vinegar and melted butter for dipping, side dishes, and extra seasoning. Dump
the hot crabs in the middle. Be sure to grab one before they're gone!
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