Entree: United States – Mid-Atlantic – Chesapeake Bay Blue Crab (Steamed whole Chesapeake Bay blue crabs seasoned in the Maryland tradition, served hot for cracking and eating)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 30 min

Ingredients

- 8 live blue crabs, approx. 6 oz (170 g) each
- 1 cup (240 ml) water
- 1 cup (240 ml) lager beer (or additional water)
- 1 cup (240 ml) white vinegar
- 1/4 cup (60 ml) Old Bay seasoning
- 2 tbsp (30 g) coarse kosher salt
- 1 tbsp (12 g) light brown sugar
- 1/2 cup (115 g) unsalted butter
- 2 lemons, cut into wedges
- Optional: extra Old Bay for sprinkling

Instructions

1. Rinse live crabs briefly under cold running water and keep chilled until ready to cook. Prepare a large steamer pot that will hold the crabs in a single or slightly overlapped layer.
2. Pour water, beer, and vinegar into the bottom of the steamer pot. Stir in Old Bay, kosher salt, and brown sugar; bring the liquid to a rolling boil over high heat.
3. Arrange the crabs, belly side up, in the steamer basket in a single layer or slightly stacked. Cover the pot tightly to trap steam.
4. Steam the crabs until shells are bright red and meat is cooked through, about 12–18 minutes for 6 oz (170 g) crabs; adjust 2–4 minutes longer for larger crabs. If stacking, rotate pieces once after 8–10 minutes.
5. While crabs steam, melt the butter gently in a small saucepan or microwave-safe bowl and keep warm. Cut lemons into wedges.
6. Transfer crabs to a large platter, sprinkle with additional Old Bay if desired, and serve immediately with melted butter and lemon wedges for cracking and dipping.