The Maryland Blue Crab - Second to none?
The Blue Crab
Having been born and raised in SouthCentral PA, I have certainly enjoyed my share of these wonderous culinary creations. By the dozen or by the
bushel, hard-shell or soft-shell, these creatures have satiated many a hunger and satisfied countless appetites.
While the Blue Crab exists and flourishes in many geographic regions and coastal locations, the Flavor of the Maryland Blue seems above and beyond
that of any other, mostly due to the unique salinity [brackish waters] of the Chesapeake Bay and it's tributaries.
Only my opinion here, I've eaten Blue Crabs from Louisiana, the Carolinas as well as the Chesapeake Bay, but the Bay crabs have a Flavor unlike any
In about 10-15 minutes.
Our recipe for the above:
Equal amounts of water and vinegar. (3-4 cups each)
Ample amounts of both "Old Bay" and "Phillips" seasonings (to taste)
Crushed Red Pepper (to taste)
Rock Salt (to taste)
Cheap beer (optional, but recommended)
Time and plenty of MD Blues.
* A false bottom in the kettle/pot works best to "steam", not looking to "boil".
Bring water/vinegar to a boil.
Layer the crabs in the kettle/pot. We do 6-12 at a time depending on how many are eating.
3-4 crabs, Old Bay and Phillips, Crushed Peppers, Rock Salt.
Pour in Cheap beer, avoid washing away seasonings.
Cover and let steam for 12-15 minutes, depending upon quantity.
A crab [wooden] hammer, paring/steak knife [for picking] and ALOT of paper towels.