Steamed Hard Crabs
Handling and Preparation Instructions
Prepare a large two-part steamer pot by placing the boiler pot (the bottom half of the two-part pan) on the stove or grill and add enough water, vinegar and flat beer in equal parts to cover the bottom by half an inch. Bring the liquid to a full boil. Place in your steamed crabs in the top half of the two-part pan, layering them with extra seasoning to taste. Place the top half on the bottom half and cover it with a tightly fitted lid. Steam the crabs for 5 minutes. Test a crab by cracking a claw. If the meat is hot, the crabs are done. If the meat is not hot, allow the crabs to steam for another 5 minutes and test again.
Cover your table with heavy brown paper or newspaper and set out crab mallets, crab knives, plastic beer cups, paper towels, vinegar, melted butter for dipping, and extra seasoning. Dump the hot crabs in the middle.
You can also reheat crabs in the microwave. Place a damp paper towel over them to keep them moist and cook on high for 1 to 2 minutes. Or warm them in the oven for approximately 10 minutes at 375 degrees.For more recipes, please refer to Crab Place recipes section.
Steamed Crabs Shelf Life:
- Will keep in the refrigerator for up to 3 days