To steam crabs, follow these general steps:
- Prepare the steaming liquid by mixing beer, apple cider vinegar, and water in a large steaming pot. Bring this mixture to a rolling boil.
- Rinse the live crabs under cool water and keep them on ice until ready to steam.
- Place a single layer of crabs into the steaming pot on a steamer rack or basket, making sure not to overcrowd or pile them.
- Generously sprinkle Old Bay seasoning (or similar crab seasoning) over the first layer of crabs.
- Repeat layering crabs and seasoning for up to 3-4 layers, depending on your pot size.
- Cover the pot with a lid and steam the crabs for about 20-25 minutes until their shells turn a bright orange-red color.
- The crabs are done when you see mustard or white albumin pushing out, signaling they should be removed to avoid overcooking.
- Remove the crabs and serve immediately, often with melted butter and additional seasoning.
This method is popular in Maryland-style steamed crabs and works well for blue crabs. Steaming times may vary slightly depending on crab size and quantity, but about 15-20 minutes of steaming after the liquid is boiling is typical. Steaming preserves the flavor and texture better than boiling and infuses the crabs with seasoning.
