Steamed Blue Crabs

Name: Steamed Blue Crabs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters beer; 36 live blue crabs; 118 milliliters salt; 59 milliliters seafood seasoning (such as Old Bay®); 710 milliliters distilled white vinegar

Steamed Blue Crabs might be just the main course you are searching for. This recipe serves 6. This recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 648 calories, 125g of protein, and 6g of fat. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. Head to the store and pick up beer, live crabs, seafood seasoning, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.

Ingredients you will need

Crab

Equipment you will use

Knife

Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.

Ingredients you will need

Seafood Seasoning

Vinegar

Beer

Salt

Equipment you will use

Pot

Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.

Ingredients you will need

Beer

Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes.

Ingredients you will need

Orange

Sprinkle with the remaining 1/4 cup seafood seasoning before serving.

Ingredients you will need

Seafood Seasoning

Equipment

Knife

Pot

Ingredients

Servings:

710milliliters

beer 36

live blue crabs 118milliliters

salt 59milliliters

seafood seasoning (such as Old Bay®)710milliliters

distilled white vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat.