For up to a dozen crabs you can use a large dutch oven with a rack in the bottom. If you have more than a dozen, use a larger steamer, and double the liquids. Make sure to use apple cider vinegar, it makes the crab meat sweet. Do not use beer – it will make your crabs bitter.
Up to 12 crabs
1 c. apple cider vinegar
3 c. water
1-3 T. crab salt purchased from a local crab house (or you can make your own – see recipe below)
Place a rack in the bottom of a dutch oven.
Mix 1 T. crab salt with water and vinegar and pour in the bottom of the dutch oven.
Place your crabs, right side up, on top of rack and keep covered with lid.
Sprinkle 1-2 T. crab salt (to taste and spiciness) over crabs.
Put your burner on high and wait for it to get red hot.
Set crabs on heat. Hold the lid down firmly as the crabs will try to push their way out, until the pot gets quiet (I promise it will go fast).
Bring liquid up to a rolling boil, turn down the heat to medium high, and steam, covered, for 25 minutes, or until crabs turn red.
Crab salt:
Mix 1 T. kosher or coarse sea salt with 1 T. Old Bay seasoning.
