JR8 wrote:sundaymorningstaple wrote:The crab feast was well received. Not too many left (but they will be gone in a couple of hours as I wipe 'em out for dinner. My daughter & son just reallly pigged out on 'em - they take after the ole man!
Woof!
Interesting how you strap down the pan lid, almost like some form of pressure cooker!
Much simpler that than. It's to keep the lid on and the crabs in the pot. We only use live crabs and they are dry seasoned, e.g., a layer of crabs & then a layer of dry seasoning (Old Bay® Seasoning/seasalt - 50:50mixture), enough to cover the shells, then another and another until the crabs are all the way up to the top of the pot and the lid is needed to keep them from crawling about. once the lid is tied down tight (steam can still escape as there is no rubber seal) the crabs cannot crawl around and tear their legs, claws, etc. off in the process. (Unfortunately, that seems to happen anyway with the mangrove/mud crabs I used - instead of the blue crab). Otherwise you would have crabs crawling all over the yard/kitchen!
Dead crabs never go in the pot! Although if it makes one feel less like a murderer, you can stab them like the locals do before putting them in the pot, I suppose.
The mixture used for steaming? 50% Apple Cider Vinegar (ksl would be abhored) and 50% beer of your choice (ksl would be abhored again!) or 50% water. About two inches in the bottom of the pot. Crabs are on a rack above the liquid so only get steamed. Once the liquid comes to a boil, steam 'em for 20 to 30 minutes until the shells are bright orangish red with no greanish blotches. You eat 'em with your fingers, the seasoning become a mudpack on the outsides of the crab. Therefore every bite gets seasoned by touch and boy is it good! There were a balance of 7 crabs last night, I just finished eating 6 of those about 30 minutes ago!