| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish crab | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Seafood seasoning |
| 1/2 | c | Salt |
| 3 | c | White vinegar |
| 3 | c | Beer, or water |
| 3 | Live, and lively maryland b | |
| lue hard | ||
| crabs |
INSTRUCTIONS
Recipe by: The Maryland Seafood Cookbook. Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in very large pot with rack and TIGHT fitting lid.** Pour one-half seasoning mixture over top of crabs. Add rest of crabs and remaining liquid. Steam, covered until crabs turn bright red in color, about 20 or 30 minutes. Serve hot or cold. Makes about 9 to 12 servings, depending on size of crabs. **If two pots are used, layer crabs and measure seasoning mixture accordingly. NOTE: Serve crabs immediately if to be eaten hot. To serve cold bring to room temperature and refrigerate until ready to serve. Under NO circumstances should live and steamed crabs ever be stored in such a manner that they could come into contact with each other. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #761 by Bill <thelma@pipeline.com> on Aug 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 4716.2mg
Potassium: 61mg
Carbohydrates: 3.5g
Fiber: 0g
Sugar: 0g
Protein: 0g