Gotta get a shipment of crabs sometimes and give this a try. This could also work with crawfish.
www.nytimes.com: June 10, 2010
12 ounces beer
1 cup apple-cider vinegar
1 dozen large blue crabs
½ cup Chesapeake-style crab seasoning, preferably Old Bay.
1. 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.
2. 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. Serves 4.
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