Steaming blue crabs is a popular and effective method for cooking them, resulting in tender, flavorful meat. The process involves preparing the live crabs, placing them on a steamer rack above a simmering liquid, and cooking until their shells turn a vibrant orange.
Preparing Your Blue Crabs for Steaming
Proper preparation ensures both humane dispatch and optimal flavor.
- Select Fresh Crabs: Always start with live, active blue crabs. Look for crabs that are lively and heavy for their size.
- Clean (Optional but Recommended): While some prefer to steam crabs whole, you can lightly scrub them under cold running water to remove any loose debris.
- Dispatching the Crab: Right before cooking, carefully place each live crab upside down. Using a sharp, sturdy knife, stick it through the shell just behind the mouth (this is often referred to as "spiking" the crab). This quickly dispatches the crab and prevents it from shedding legs during cooking. Handle crabs with tongs to avoid getting pinched.
The Steaming Method
Steaming requires a large pot with a tight-fitting lid and a steamer basket or rack.
Setting Up Your Steamer
- Choose Your Pot: Select a very large pot that can comfortably hold your crabs and has a tight-fitting lid.
- Add Steaming Liquid: Pour your chosen steaming liquid into the bottom of the pot. Ensure the liquid level is below where the steamer basket or rack will sit, so the crabs are steamed, not boiled.
- Bring to a Simmer: Bring the steaming liquid to a strong simmer over high heat. You should see steam rising vigorously before adding the crabs.
Layering and Cooking
- Position the Screen: Fit a steamer basket or screen securely over the simmering liquid.
- Layer the Crabs: Carefully layer the prepared crabs onto the screen. It's best to place them belly-side up. Do not overcrowd the steamer; if you have a large batch, steam them in layers or multiple batches to ensure even cooking.
- Cover and Steam: Cover the pot tightly with the lid. Steam the crabs until their shells turn a bright, vibrant orange, and no blue-green color remains. This typically takes 20 to 30 minutes, depending on the size of the crabs. Smaller crabs will cook faster than larger ones.
Checking for Doneness
The most reliable indicator that blue crabs are fully cooked is their color. They will transform from their mottled blue-green hue to a vivid orange. The meat inside should be firm and opaque. If you're unsure, you can carefully crack open one crab to inspect the meat.
Enhancing Flavor with Steaming Liquid
The steaming liquid not only provides the steam but also infuses the crabs with flavor. Common ingredients include:
- Water: The base for most steaming liquids.
- Beer: Many recipes call for a can or two of beer (lager or pilsner works well) to add depth of flavor.
- Vinegar: A splash of apple cider or white vinegar can brighten the flavor.
- Old Bay Seasoning: This classic seafood seasoning is almost synonymous with blue crab boils and steams. Sprinkle generously into the liquid and/or directly onto the crabs.
- Aromatics: Sliced onions, garlic cloves, celery stalks, and lemon halves add a wonderful aroma and taste.
- Hot Sauce or Red Pepper Flakes: For a spicy kick.
A popular and flavorful steaming liquid might consist of equal parts water and beer, infused with a generous amount of Old Bay Seasoning, sliced onions, and a few lemon wedges.
Important Tips for Steaming Crabs
- Safety First: Always use heavy-duty tongs when handling live crabs to avoid painful pinches.
- Don't Overcook: Overcooked crabs can become tough and lose their delicate flavor. Stick to the recommended cooking times and look for the clear color change.
- Serving: Once steamed, serve crabs immediately. They are best enjoyed hot, cracked open, and picked by hand. Provide plenty of napkins, mallets, and small forks for extracting the meat.
- Food Safety: Ensure crabs are fully cooked to an internal temperature of 145°F (63°C) for seafood safety.
Steaming blue crabs is a rewarding culinary experience, delivering succulent seafood perfect for gatherings.
