Serious Eats Crab Food

MARYLAND CRAB FEAST RECIPE

Steps:

• 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. (Note: You can also just use water to steam the crabs, if you want. The flavor difference will be subtle.)
• Set over high heat and bring to a boil. Cover pot and cook for 15 minutes. Check the crabs: 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.

SHE CRAB SOUP

Steps:

• In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.