INGREDIENTS

INSTRUCTIONS

* Note: You can use bricks wrapped in cloth to raise your rack about six
inches off the bottom. It's best to keep the crabs on ice. If you are
unable to do so, make certain to wet them before you season them. The water
helps the seasoning adhere to the crab's shell. PREPARING THE POT: Begin by
placing the rack in the bottom of the pot, raising it with the bricks, if
necessary. It is important that the crabs not get wet while they're being
steamed. Add about six cups of water (enough to reach halfway to the rack
or bricks), so the water can boil without submerging the crabs, and 1
tablespoon of vinegar. Vinegar adds some zing to the crabs, and also keeps
them from tasting too fishy. Next, pour in eight ounces of beer. STEAMING
THE CRABS: Make a layer of crabs, and cover the crabs with one-eighth to
three-quarters of an inch of of crab seasoning. Rob recommends using as
much seasoning as your taste buds can handle. Keep the lid off the pot
until the steam starts to rise through the crabs. Then cover, and steam for
thirty to forty minutes, or until the crabs are bright red. Remove them
with tongs or rubber gloves. According to Rob, using rubber gloves makes
handling easier, preventing you from burning your hands -- or inadvertently
dropping any crabs. "PICKING" THE CRABS: Let the crabs cool slightly before
you handle them. Dump them onto sheets of brown kraft paper or newspaper.
You'll need small wooden mallets and paring knives for this -- and your
bare hands! Break off the pincer claws and legs, and set them aside. Place
the crab on its back, and insert the tip of your knife into the "apron,"
the flap on the underside of the shell. Pull it up and back to pry off the
shell. Next, pull out the gills and the "dead man' fingers," the spongey
matter surrounding the gills. Fold the shell inward, and crack it in half.
Cracking it inward, rather than outward, makes removing the meat easier.
After pulling out the white top meat with your fingers, pull back on the
back fin (it looks like a lump) near the back of the shell. This meat is
particularly delicious. Save the claws for last. Insert a paring knife
about a third of the way into the soft-ish white joint, then twist to
separate the claws into two pieces. Use a wooden mallet to crack the
shells. Serves 6.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 24 Calories (kcal); 0g Total Fat; (0% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Rob Cernak
Converted by MM_Buster v2.0n.

A Message from our Provider:

“The real God: don’t settle for substitutes”