| 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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