MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Pepper Steamed Crabs
Categories: Crab, Seafood
Yield: 1 Batch

1 c Old Bay seasoning
1/2 c Kosher salt
12 Crabs
12 oz Can beer
1/2 c Black pepper
1 tb Dry mustard
4 c Water

Equipment:

A steamer with a rack in the bottom, or any large kettle, like a
canner, with something in the bottom to keep crabs out of the liquid.
In a pinch, I have used bricks, stones, and pieces of wood as a rack.
A pair of crab tongs are handy for handling live crabs. I prefer
rubberized waterman's gloves.

Mix Old Bay seasoning, pepper, salt, and dry mustard. Check crabs to
ensure all are alive. If they're trying to pinch you with their
claws, that is a very positive sign. For borderline crabs, lift the
"apron", a flap on the underside of the crab. If there is any life in
the crab, it will move a claw or it's fins.

Run tap water on each crab individually. This is not a cleaning
procedure, but a method of getting the crab wet so the seasoning will
adhere to the crab. However, it will also wash away some undesirable
elements like stinky crab bait particles.

Then sprinkle each crab liberally with the seasoning mixture and
prepare to put in the pot. Be sure to have the lid handy because the
crabs will tty to escape. Before putting the crabs in the steamer,
put cups of water in the pot and drink the beer. Some people put the
beer in the pot, but after many years experimenting I'm convinced the
beer adds absolutely nothing to the flavor of the crabs. It does help
the mood of the cook.

When all the crabs are in the steamer, you might look around for a
weight for the lid if it does not clamp on. The crabs will get active
when they feel the heat. I have used a brick to hold down the lid.
Turn heat up as high as possible. I've steamed crabs on a Coleman
stove while camping, but the faster you can get the water to steaming
the better. Once the water is steaming, it takes about 10 minutes for
the crabs to be done. This will vary with a large number of crabs,
but if the crabs on top are showing bright red through the seasoning
the crabs are done. Serve with the cold beverage of your choice.

Tips:

* Most crab houses in Maryland keep the crabs under refrigeration.
This makes the crabs lethargic and easy to handle--even barehanded
for the brave. Therefore, you should steam them while they are still
cold or keep them refrigerated until you are ready to cook them. If
you catch your own it is a good idea to refrigerate them for an hour
or more before attempting to steam them.

* If a crab happens to set a claw on your finger, don't try to pull
it off. Let go of the crab and it will let go of you. Of course,
then you have to catch the crab.

* You can buy crab tongs in any tackle shop in Maryland, but you
might have a little problem finding them elsewhere. Those
barbecue grill tongs will work just as well.

* If the live crabs are vary cold, you can fold their claws up
close to their face. If the heat is hot enough they will cook in
that position and the loss of claws will be minimal.

Recipe by Earl Shelsby

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