Recipe | Maryland Blue Crabs

The first thing that I want to note is that this is best done with a bushel of crabs, a lot of beer, an entire day to dedicate to the feast…and, of course, a large group of people.


Blue Crabs (however many you will eat)
Apple Cider Vinegar
National Bohemian Beer (or any cheap beer if you’re not in Maryland)
Old Bay Seasoning (original, none of that newfangled garlic herb crap)


Generally I start by putting as many crabs as can fit in the sink on ice.  This stuns and calms them a bit, so they’re not as feisty when you’re trying to put them in the pot and douse their eyes with seasonings.

Cover the bottom of the pot with one layer of crabs.  Add a healthy glug of cider vinegar (about 1/4 cup) and some beer (about 1/4 can), then coat thickly with Old Bay seasoning.  Keep layering crabs, wetting them with more beer and crusting them with more Old Bay (like shit-tons of it), until you’re pot is full.  Cover and steam on stove over high heat for 15-20 minutes (or until a bright orange-red color).

Best served to a large group on a table covered with newspaper.  Expect to get messy.




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