Maryland Crab Boil Recipe
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Category
Stovetop
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Cusine
American
What do you need?
How to make?
Ingredients
One or two cans beer, such as a light American lager
Distilled white or cider vinegar, as needed, plus more for serving
Live Maryland blue crabs, as many as you want
Old Bay or other similar seasoning mixture, as needed
Drawn or melted butter, for serving
Directions
Add enough beer to the largest pot you own to reach a depth of roughly 1 inch. Pour in a generous splash of vinegar. The exact quantity isn't important; just give it a good little glug.
You can also just use water to steam the crabs, if you want. The flavor difference will be subtle. ) Add a steaming rack tall enough to stand higher than the liquid level in the pot. If you don't have one, try wadding aluminum foil into ropes to make a makeshift rack that will hold the crabs aloft. Add the crabs, a few at a time, generously sprinkling Old Bay all over them as you go. Add Old Bay to taste . If you can't fit all your crabs in the pot and/or can't fit a cover on the pot, you will have to steam them in batches. Set over high heat and bring to a boil. Cover pot and cook for 15 minutes.
They should be bright red and piping-hot when done. If they're not, cook for an additional 5 to 15 minutes, until crabs are bright red and no traces of blue remain. Remove crabs and repeat with any remaining crabs. Serve with distilled vinegar and drawn butter on newspaper-covered tables. Sides like corn on the cob, cornbread, and coleslaw are commonly served alongside.