Steamed Crabs

If you ask any Marylander what food we are famous for 9 times out of 10 they will stay Steamed Crabs. From the time I was old enough to feed myself I have been picking them on my own and teaching any "newbies" how to do it right! The blue crab is unlike crab legs that you find at restaurants. Crab legs are more like Lobster, more rubbery in texture, demanding to be drenched in butter. The blue crab, which is steamed with water, vinegar and old bay is much more fragile, with the meat being a little stringy, yet really sweet and tasty, the only flavoring it gets is from the old bay seasoning that gets on your hands as you crack them open and pick the meat out, no butter involved, making them a really healthy meal.



At the beach you see tons of little crab shacks and places offering All-You-Can-Eat Steamed Crabs, Shrimp, Chicken, Corn on the Cobb and Hush Puppies. This year we stopped at one of the shacks on the side of the road and picked up a couple dozen spicy steamed crabs, came back to the beach house and enjoyed them on the porch picnic table. One thing about crabs - you will find they make a mess, my sister and I are always competing to see who can have the biggest pile of shells when we are done!

If you are on the East Coast in a place that has heard of Old Bay I suggest giving them a try! The best fail-safe recipe is actually on the back of the Old Bay Canister as well as other recipes you can use the spice for. For the method I most approve of to open them up and get out the wonderful meat go here. Enjoy!