INGREDIENTS

INSTRUCTIONS

If you have access to blue crabs you can do what we do in the Chesapeake
bay region. Get approximately 6 to 12 crabs per hungry adult. Plan to eat
on large tables covered with brown paper or news paper. Have on hand paring
knives, and wooden mallets for cracking crabs. In a large pot put one beer.
start to boil. add live crabs. Sprinkle crabs with commercial crab boil,
try finding Old Bay seasoning. Put lid on pot and steam about 8 to 10
minutes until crabs are red. Take out of pot with tongs and put on tray.
Dump directly on paperon the table. Serve with French Fries, corn on the
cob, and coleslaw and plenty of cold beer. Make sure you have enough time
to eat. Crab picking is a slow process. Especially if you talk and that is
what happens. Plan to spend at least an hour picking, eating, talking and
drinking beer. Serve a good cold mellon for dessert.
Date: Wed, 26 Jun 1996 16:17:54 -0400
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By     : K. Meade via neighbors and friends
MC-Recipe Digest V1 #130
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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