Steamed Crabs To Go

Steamed Crabs To Go – Have you ever had the pleasure of sitting down at a table and eating a delicious pile of steamed crabs? A trip to the Maryland Eastern Shore is not complete without this experience! If you’ve never had this seafood flavor before, you might be wondering where to start. We are here to help! Read on to learn all about how to eat Maryland crabs.

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Steamed Crabs To Go

You may be wondering, “What makes a crab a Maryland crab?” Good question! Here on the Eastern Shore, our crabs are Maryland blue crabs, and are caught in the Chesapeake Bay. The meat of these tasty animals 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 “pick” grilled crabs.

Cold Spring May Shield Maryland Crab Fishermen From Disastrous 2020

When you pick crabs, it’s not just food; it is an experience. The crabs are kept whole and steamed and seasoned with seafood (Old Bay is a favorite). Then pick at the crab parts and scoop out the delicious, 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: For female crabs, the apron looks like the United States Capitol building. For male crabs, the apron resembles the Washington monument.

Now that you can eat Maryland crabs, why not treat yourself? There are many places you can try your hand at carving in Rock Hall, MD. The best time to catch Maryland crabs is April through November. Although crab fishing is a popular summer activity, the largest and heaviest crabs are usually harvested during the fall months.

If you want to experience the warm hospitality of the Chesapeake, stay at the Inn at the Creek. Located near downtown Rock Hall, we keep you close to all of the area’s top 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 a variety of great amenities, including king-size beds, luxurious spa robes, panoramic views, access to our guest houses and saltwater pool, and more.

Extra Large Female Steamed Crabs

We are located on the peaceful and beautiful Eastern Neck of Maryland. Our location is just two hours from Philadelphia, Washington D.C., and Baltimore. Visitors come for the tranquility of nature and the cool breeze of the Chesapeake Bay. It’s hard to imagine that after eight years of weekly cooking, many from Maryland, the Galley Pirates still haven’t served up the iconic Maryland classic, Steamed Crabs. This is mostly due to the fact that crabs have been so rare for the past few years that I usually have to buy them from Annapolis Seafood. Or from Dave’s crab truck on Rt. 2. And they cost a pretty penny. But Chesapeake Bay crabs seem to be plentiful this year. We recently caught over a dozen on the dock at Spa Creek. The following is a little more of a recipe than just a recipe

. You will not find a recipe card in this post. You just need blue crabs, water and Old Bay Seasoning.

Green crabs often live on pilings, lines and ladders from docks. They are very easy to spot. Tim and Evelyn go looking for crab with a net and a bucket…and St. Bernard is curious.

They put them in a net and throw them into a bucket of hot water. The rule of thumb is to keep the males as long as they are 5.25″ in diameter, and release the females. Males (jimmies) and females (sooks, or baby sallies) are easy to tell apart in two distinct ways: their claws and their aprons.

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The crabs are rampant, to say the least. They will be poking you and anything around them and try their best to escape the bucket. (if you have a trap they can be kept in that cage and soaked in water until “preparation time”) Another way to make them easier to catch is to cool them. Place them in a paper grocery bag placed loosely between a large plastic bag (to prevent leakage) But do not seal tightly. Place them in a cooler or ice box (do not overheat!) and close the lid slightly to let air in. Chilling will calm them down but won’t kill them. You want them alive when you put them on the train.

And this is the main difference between cooking lobsters and cooking blue crabs: lobsters are submerged in a pot of boiling water; green crabs are placed in a pot with a tray (or a stack of crushed beer cans) and about 3 inches of water to steam instead of boiling. Here’s what a crab steamer looks like:

Maryland crabs are usually cooked alongside sweetcorn (and fried hushpuppies) and washed down with cold beer and hours of conversation. Using as few pots and pans as possible I like to cook the sweetcorn under a few inches of the crab pot, without the tray.

Once the corn is cooked, lift the ears with tongs and warm, place a tray over the remaining water and you are ready to throw in your crabs. Put the crabs on the train. Sprinkle Old Bay Seasoning on top. Place the steamer in your galley heater and place the lid on top. I repeat: put the lid on! Turn on the heater.

How To Eat Maryland Steamed Crab In 7 Steps

Okay, let’s stop here. If this makes you confused or you get the idea of ​​slowly breathing anything alive, you should stop reading this. Cool, quiet crabs will come to life and you will hear the clatter of claws in the pot. I know. It can be very stressful if you think about it too much. Just remember that these bottom feeders are a few steps above pests in my book. Let’s say you never make one animal.

Ahhh. After about 20-30 minutes the pot has cooled and the crabs have turned from blue to red. And it’s ready to eat.

Take your time. Eating crabs is not so much a meal as it is a social event. It takes a long time to get every piece out of a hot crab. “Clean your rooms!” as my friend Carol always tells the kids at the table who seem to want to speed up the process. Toss crab meat in clarified butter, malt vinegar and Old Bay.

It’s late in the day for us so we didn’t get to enjoy these until after dark, but they’re always delicious any time of day. We just changed candlelight to sunlight, wine to beer and a pug for St. Bernard. Wow! What a day!

Steamed Crab Stack Many Crab On Plate Stock Photo

Yes, you CAN make a full holiday meal on a small sailboat. Check out this month’s Spinsheet! Then click the image below for our recipe for Thanksgiving Turkey with Oyster Dressing…galley to saloon!Warning! In fact, summer is not over yet. There’s still time to tuck into some delicious summer food. I say, Have a blue crab feast! It’s the perfect way to send off the summer.

When I was growing up, my family would go to Ware Neck, Virginia every summer to spend time at my mother’s family house on the river. One of my favorite memories is when we all gathered around the table to crack blue crabs caught in the low tide. Since I used to be afraid of seaweed—and that’s where the crabs lived—I wasn’t the one catching the crabs, but I was always happy to help eat them!

There is nothing more relaxing or hot than sitting around picking crabs and enjoying a cold beer or glass of wine.

You won’t be afraid to get your hands dirty! This is going to be a really bad situation but, that’s all part of the fun!

How To Steam Blue Crabs

Now, I’m going to assume that you don’t live by a river that you can just walk in and grab dinner and that’s fine. I don’t either. I mean, I could walk into the Chicago River but I’d end up in jail and the only thing I’d catch is disease. And, apparently, there are no green crabs there. The good news is that most seafood stores carry green crabs. Hooray!

For this recipe, you’ll only need water, vinegar, lots of Old Bay seasoning (crab’s BFF) and butter for dipping! You can do half water/half beer instead of just water but that’s up to you! The crabs will be very tasty either way.

So grab some crabs, beer and friends and enjoy the last moments of summer in the best way possible! Ships Next Day Air Only Guaranteed Freshest Crabs Arrived at Your Doorstep! Please make sure you have it

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