Maryland Steamed Crabs Recipe – After eight years of weekly recipes from Maryland, most Galley Pirates have yet to post Maryland’s iconic classic, Steamed Crabs. This is mostly due to the fact that crabs have been in short supply for the past few years, and I usually have to get them from Annapolis Seafood. Or from Dave’s crab car. 2. And they dropped to a penny. But Chesapeake Bay crabs seem to be plentiful this year. We caught over a dozen off the dock at Spa Creek. Below is a less recipe
. You won’t find a recipe card in this post. All you need is live blue crabs, water and maybe an Old Bay Seasoning.
Maryland Steamed Crabs Recipe
Blue crabs often hang on pilings, lines and ladders. They are very easy to find. Tim and Evelyn set out with net and bucket in search of crabs…and curious Bernard.
Extra Large Male Crabs
Net them and drop them in a bucket of water. A rule of thumb is to keep men at 5.25″ tall and exempt women. Males (jimmies) and females (juveniles, or sallies) are easy to tell apart in two ways: their claws and perrons.
Pumpkins are lively, to say the least. They taunt you and everything around them and try their best to avoid the bucket. . Place them in a paper grocery bag inside a large plastic bag (to prevent leakage) but do not seal tightly. Place them in a cooler or icebox (don’t freeze!) and they can be easily resealed. The cold will sedate them, but not kill them. You want them alive when you put them in the steamer.
This is the big difference between cooking lobster and cooking blue crab: lobsters go into boiling water; Place the blue crabs in a pot (or a pile of stacked beer cans) and steam instead of boiling with about 3 inches of water. Here’s what a crab steamer looks like:
In Maryland, steamed crabs are usually cooked with sweet potatoes (and often fried crabs) and washed down with lots of cold beer and hours of conversation. To use as few pots and pans as possible, I like to cook the sweetcorn a few inches below the crab steamer.
Maryland Steamed Crabs
After the corn is cooked, lift the ears with a hole and keep warm, place a tray over the remaining water and you are ready to throw in the crabs. Place the live crabs in the steamer. Sprinkle Old Bay Seasoning on top. Place the steamer in your gallery and put a lid on it. I repeat: put the lid on! Turn on the fire.
Okay, let’s stop here. If this freaks you out at all or if you’re thinking about slowly steaming a living thing, you should stop reading. A little cold, the dormant crabs will start to wake up and you will hear claws clattering inside the pot. I know. If you think about it too much, it can be very frustrating. Keep in mind that these bottom feeders are steps away from insects in my book. Let’s say you never make a pet.
Ah. After about 20-30 minutes the pot calmed down and the blue crabs turned from blue to red. Ready to eat.
Don’t rush. Pumpkin pie is not so much a meal as a social event. It takes a long time to remove each morse from the steamed crab. “Clean your rooms!” my friend Carol always seemed to want to rush the process to the kids at the table. Toss the zucchini in the melted butter, malt vinegar, and Old Bay.
Chefs’ Favorite Maryland Crab Restaurants
The day got away from us so we didn’t get to enjoy it until after dark, but they are delicious any time of day. We exchanged candlelight for sunshine and wine for beer and St. Bernard. Wow! What a day!
Yes, you can cook a full holiday meal on a little sailboat. Check out this month’s Spinsheet! Click on the image below for our Thanksgiving Turkey with Oyster Dressing recipe…galli to the salon! Have you ever sat at your table and enjoyed a delicious pile of steamed shrimp? A trip to Maryland’s Eastern Shore isn’t complete without this experience! If you’ve never tasted this seafood delicacy, you may be wondering where to start. We’re here to help! Continue reading to learn how to eat Maryland crabs.
For more local information on the best things to see and do in the area, download our complimentary holiday guide. Here’s a complete list of our favorite restaurants, open crafts, events and more.
You may be asking yourself, “What makes a Maryland crab?” Good question! Here on the East Coast, our crabs are Maryland blue crabs, and they are caught in the Chesapeake Bay. The meat of these delicious creatures can be used to make crab cakes, crab soup, soft shell crab sandwiches and more. We’re here to show you how to eat or “choose” steamed crabs.
How To Catch Blue Crabs
When choosing crabs, it’s not just about eating; it’s an experience. The scallops are whole, steamed and flavored with seafood (an Old Bay favorite). Then you pick off the parts of the crab, extracting the sweet, juicy crab meat. Before you start your crab feast, make sure you have plenty of paper towels on hand—you’re going to need them!
Fun fact: Female crabs have a dome that looks like the US Capitol building. Male crabs have a pattern similar to the Washington Monument.
Now that you know how to eat Maryland crabs, why not keep them for yourself? Rock Hall has many places where you can try your hand at crabbing. The peak season for catching Maryland blue crabs is from April to November. Although crab feasts are a popular summertime activity, the largest and heaviest crabs are usually harvested during the fall months.
If you want to experience warm Chesapeake hospitality, stay at the Inn on the Creek. We’re centrally located in Rock Hall, keeping you close to the area’s best attractions. We offer luxurious guest rooms in our Manor House, as well as seven fully furnished private cottages. When you stay with us, you’ll enjoy many fantastic amenities, including king-sized rooms, plush spa robes, panoramic views, access to our hotel grounds and saltwater pool, and more.
How To Eat A Blue Crab
We are located in the quiet and beautiful Eastern Neck of Maryland. Our location is within two hours of Philadelphia, Washington DC and Baltimore. Visitors come for the tranquility of nature and the gentle breezes of the Chesapeake Bay. Summer isn’t over yet. There’s time to squeeze in a delicious end of summer meal. I say have a blue crab party! It’s the perfect way to send off the summer.
Growing up, my family would travel to Ware Neck, Virginia every summer to spend time at my mom’s cabin. One of my favorite memories is when we all gathered around the table to crack open steamed blue crabs caught at low tide. I used to be scared of seaweed and the crabs hanging out there – I wasn’t much of a crab catcher, but I was always more than happy to help eat them!
There is nothing better than picking pumpkins and enjoying a cold beer or glass of wine.
You’re not afraid to get your hands dirty! It will definitely be messy, but that’s all part of the fun!
Maryland Blue Crab House
Now, I assume you don’t live by the river, you can walk and eat and that’s totally fine. Neither am I. I could take a trip down the Chicago River, but I’d be arrested, and the only thing I could do was get sick. Also, there are no blue crabs. The good news is that most seafood stores carry blue crabs. Hey!
For this recipe, you’ll need water, vinegar, lots of Old Bay seasoning (crab’s BFF) and, of course, oil for dipping! You can do half water/half beer instead of water, but that’s up to you! Crabs will also be super tasty.
So grab your crabs, beer and friends and enjoy the last moments of summer to the fullest!
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