Indulge in the ultimate seafood feast with our delectable beer-steamed crabs! Dive into the vibrant flavors of fresh crabs steamed to perfection in a symphony of beer, aromatic herbs, and secret spices. This iconic dish promises a tantalizing journey for your taste buds.
Our diverse collection of recipes caters to every palate. Embark on a culinary adventure with our classic beer-steamed crabs, where the delicate sweetness of the crab harmonizes with the subtle bitterness of beer. For a spicy kick, try our Szechuan-style beer-steamed crabs, where fiery chili peppers and aromatic Sichuan peppercorns ignite your senses.
If you prefer a more herbaceous flavor profile, our Thai-inspired beer-steamed crabs infused with lemongrass, kaffir lime leaves, and ginger will transport you to the vibrant streets of Bangkok. And for those who love a touch of sweetness, our honey garlic beer-steamed crabs, drizzled with a luscious honey garlic sauce, offer a delightful balance of sweet and savory.
No matter your preference, our beer-steamed crab recipes guarantee an unforgettable culinary experience. Gather your loved ones, roll up your sleeves, and let the steaming begin!
BEER STEAMED CRABS
A wonderful way to prepare fresh crabs. Especially fun if you add some iced cold beer for drinking while you pick crab meat. This recipe is meant for use with live crabs. If they're cleaned first, the meat is exposed and it will be entirely too spicy.
Provided by BogeysMom
Categories Crab
Time 30m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Bring water, beer, crushed red pepper, bay leaves and Old Bay Seasoning to a boil in a 6 qt pot.
- Drop in crabs.
- Cook 15-20 minutes once liquid returns to boil.
- Serve hot.
HOW TO STEAM A CRAB
Provided by Food Network
Number Of Ingredients 3
Steps:
- Get a black steamer. Put crabs in water. Add seasoning. Put more crabs on top. Let them steam for 40 minutes. When you put them in they are blue-green, but wait until their shells are orange-red and their bellies turn white. Then you can take them out, they're ready to eat.
STEAMED MARYLAND BLUE CRABS FOR 14
Steps:
- Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy. Other helpful hints: Don't wear your Sunday best. If it tastes good, you can eat it. Plates and cutlery are unnecessary; the brown paper is a communal plate. Bibs are for babies. When finished, steamed hand towels are very welcome. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. on it -- taking care to "rescue" knives, bowls, etc. first -- and discard in outdoor trash can. The garbage may attract animals, so be sure to keep the lid on tight. Note: Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. Cooked crabs will keep in refrigerator for a few days.
- Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.
SWEET AND SPICY BEER STEAMED ROCK CRAB
Steps:
- In a large covered stockpot, bring the beer, sugar, seafood seasoning , vinegar, and spices to a boil over medium-high heat.
- Add the crabs and stir well.
- Cover and steam 5 to 7 minutes (10 to 15 for raw crabs), stirring well a few times.
- Remove crabs and serve hot, sprinkled with a little extra seafood seasoning, if desired.
Nutrition Facts : Calories 396 kcal, Carbohydrate 10 g, Cholesterol 180 mg, Fiber 0 g, Protein 66 g, SaturatedFat 0 g, Sodium 4573 mg, Sugar 5 g, Fat 5 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
MARINATED CRAB LEGS
Marinated crab legs are then steamed over beer and onion. Great taste, even for those who claim to not like crab. I like to dip in melted butter!
Provided by Ashley
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 8h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.
- Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 10.7 g, Cholesterol 95.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 1.6 g, Sodium 1912.9 mg, Sugar 2.1 g
STEAMED BLUE CRABS
For steamed crabs, that beach-town summer standby, the Chesapeake catechism teaches plenty: buy more crabs than you think you need, use more spice, a larger pot. Get wooden mallets. Prepare to eat for a while. If you don't have a crab pot, and most of us don't, fiddle with the largest stockpot or pasta boiler you have. Set a few clean, empty metal cans upside down on the bottom or invert a colander in there, anything that allows you to have a boiling liquid at the bottom and crabs above it, with none of them swimming around in the soup.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Place a steamer pot or any large, heavy pot with a tight-fitting lid on the stove. (In the latter case, improvise a rack on the bottom of the pot that will keep crabs a few inches from the bottom.) Add the beer, vinegar and 1 cup water. Bring to a boil over high heat.
- Put a layer of crabs on the rack in the pot. Sprinkle with a generous amount of seasoning, then repeat with another layer, and another, until all 12 crabs are in pot (and well seasoned). Cover and steam over medium-high heat until the crabs are bright red, 25 to 30 minutes. Remove the crabs with tongs. Serve over newspaper, with mallets and picks.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 0 grams
BLUE CRABS STEAMED MARYLAND STYLE
Make and share this Blue Crabs Steamed Maryland Style recipe from Food.com.
Provided by Chef Dude
Categories Crab
Time 2h30m
Yield 80-100 Crabs, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Also need 1 Large Pot with a raised rack at least 2-4 inches.
- Over high heat in a large crab pot with a raised rack bring equal ammounts of Cider Vinegar and water or beer to a boil.
- (The total ammount should be just below the raised rack about 2-3 cups of each Vinegar and water or Beer.) Mix equal ammounts of"Old Bay" seasoning and"Kosher" Salt (About 2 cups of each to start) Add 4-6 LIVE JUMBO male crabs for each layer and add the combined "seasoning" on top of the crabs.
- Continue with Crabs and a layer of seasoning until at least 12- 14 crabs are in the pot, cover and steam 25- 30 minutes.
- with the lid on!
- (Chop off anyones hand that tries to lift the lid too soon!) When done use tongs to lift out steamed crabs to a table covered with newspapers or brown paper.
- Repeat until all Crabs are Steamed, changing the vinegar and water and adding new "seasoning" to each new batch.
- Serve at once with extra "seasoning" and "crab mallets" to break open claws.
- Or store in brown paper bags in the fridge until needed 4-5 days (NO LONGER!!!).
Tips for Making Perfect Beer Steamed Crabs:
- Choose the Right Crabs: Opt for live, hard-shell crabs that are heavy for their size. Avoid crabs with cracked shells or missing limbs.
- Prepare the Steamer: Use a large steamer pot with a tight-fitting lid. Place a steamer basket or colander inside the pot, elevated above the water level to prevent the crabs from sitting in the liquid.
- Season the Water: Add plenty of salt, Old Bay seasoning, and peppercorns to the water in the steamer pot. This will create a flavorful steam that infuses the crabs with deliciousness.
- Steam the Crabs: Bring the water to a boil, then reduce heat to maintain a steady simmer. Place the crabs in the steamer basket and cover the pot tightly. Steam the crabs for 10-12 minutes per pound, or until they are bright red and cooked through.
- Chill the Crabs: Once the crabs are cooked, immediately transfer them to an ice bath to stop the cooking process and preserve their delicate flavor.
- Serve and Enjoy: Serve the crabs with melted butter, lemon wedges, and your favorite sides. Crack the shells and savor the succulent crab meat, pairing it with a cold beer for the ultimate seafood experience.
Conclusion:
Beer steamed crabs are a delightful culinary treasure, capturing the essence of coastal living and the bounty of the sea. By following these tips and embracing the unique flavors of beer, Old Bay seasoning, and fresh crabs, you can create a memorable meal that will satisfy your taste buds and leave you craving more. Dive into the succulent world of beer steamed crabs and indulge in a feast that celebrates the beauty of seafood and the joy of sharing a delicious meal with loved ones.
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