BLUE CRAB VIDEO RECIPES

Steps:

• Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
• Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
• Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.

Steps:

• *Boiled crabs can be leftover and frozen in the body shell. The legs are pulled off first, and then the body is cleaned from the guts (yellow body fat) and "deadman" is what we called it. The deadman is the poisonous tentacles attached to the sides of the inner shell. They should be discarded and not eaten. After the shell body is clean, the body can be frozen.
• After freezing, take the crabs and lay them on a cookie sheet with the open side up. Put a pat of butter and shake a sprinkle of Lawry's Seasoning Salt on the butter. Heat them in a medium oven to melt the butter and warm up the crab. It should take about 15 to 20 minutes, no more, because you're really re-heating the crab.
• The butter and seasoning salt infuses into the crabmeat and tastes delicious. Just crack the shells and enjoy!