Crab Boil (Russell’s Way)

In summer, an island picnic table begs for a hungry crowd and a pile of steamed crabs. Get your crew, grab a few beverages, and pick the sweet meat out of these local crustaceans. Local Rock and Sand Crabs are about 5 inches across. If yours are larger, steam them longer! Crab ‘Boil’ is just a name. Steam your crabs.

Ingredients:

• Dozen Sand or Rock Crabs per batch
• 1 beer
• Old Bay seasoning
• Corn on the cob
• Melted butter

Instructions:

1. BOIL 1 inch of water and 1 beer in the biggest pot you have, with a steamer basket.
2. DROP in a few crabs. SPRINKLE in some Old Bay seasoning.
3. DROP in more crabs and SPRINKLE more Old Bay.
4. CONTINUE until all your crabs are in and COVER with a tight lid.
5. STEAM for 12-15 minutes until bright red.
6. PLUNGE crabs in ice water immediately.
7. REMOVE quickly and SERVE!
8. DON’T FORGET, there’s meat in the body – not just the legs!

Fisherman's Tip: Quickly dipping crabs into ice water after steaming makes them easier to pick as the meat pulls away from the shell.

Kitchen Time: 15 minutes

In Season: Year-round

Serves: Estimate 5-7 crabs per eater for dinner.

Copyright @2012 Laura Blackwell

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