How to Make Steamed Crabs

Steaming fresh crabs can be a tasty way to prepare the crustaceans. This method of preparation is often used with soft shell crab species such as the blue crab. However, it can be used for all types of crabs. Discover how to make steamed crabs for a delicious appetizer or a meal worthy of a restaurant but prepared right at home.

Things You'll Need

• Crabs
• Crab steamer
• Liquid measuring cup
• Apple cider vinegar
• Water
• Metal tongs
• Serving dish
• Seafood seasoning (optional)
• Sea salt (optional)

Instructions

1. Buy the crabs, often sourced from a local grocery store or fish market. Crabs are typically purchased live, but may also be purchased fresh. Crabs should be obtained as close to the cooking time as possible to preserve their natural flavor and texture. Transport the crabs home by packing them in a moist environment such as chilled, wet newspapers. If you purchase a live crab and must store it, keep it at 50 degrees F. If purchasing fresh crabs, store them at 36 degrees F.

2. Empty one part vinegar and one part water into the crab steamer. Place on the stove and bring to a boil. Empty the crabs into the steamer. While most chefs prefer preparing crabs plain so that the consumer can appreciate its natural flavors, you may wish to add seafood seasoning on each crab as its placed into the steamer.

3. Cover the crab steamer with its cover. Keep covered for approximately 10 minutes until the steamer starts forcing steam out from under the cover. Remove the cover and continue steaming for half an hour. Check the crabs to see if they are done. Fully cooked crabs should be an even, bright orange color with no patches of green or brown.

4. Remove the crabs with the metal tongs and place on a serving dish. Eat the crabs, dipping in butter or sprinkling with salt if you desire. If you prepared hard shell crabs, you may also wish to use tools designed to crack the crab shells.

Tips & Warnings

• Dip the cooked, shelled crab meat in melted butter for a classical method of seasoning before eating.

References

• The Crab Lover's Book; Mary Ethelyn Orso; 1995
• Crab Cooking: Famous Recipes from Famous Places; Joyce Lafray; 1996

Resources

• Additional Crab Recipes from Atlantic Community College