Serious Eats Crab Food
MARYLAND CRAB FEAST RECIPE
Maryland blue crabs are easy to cook, and easy to eat (once you learn how). These basic instructions will help you get your crabs on the table. Just make sure to start with live blue crabs, still frisky enough to try to bite you-anything less vigorous should be avoided.
Provided by Daniel Gritzer
Categories Quick and Easy
Time 30m
Yield Depends on the number of crabs
Number Of Ingredients 5
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
Provided by Food Network
Number Of Ingredients 15
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.
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