Chesapeake Bay crabs are finest prepared using Maryland steamed blue crab. This 30-minute Old Bay Seasoning recipe is tasty and easy to create.
Snow crab, king crab, Dungeness crab, and lobster tail are a few of my other favorite crustaceans. I also enjoy crab legs and crawfish.
Steamed Maryland crab is the preferred preparation method. The sweet and salty flavor of the flesh makes it a delectable treat.
Maryland and Virginia’s Chesapeake Bay produce most of the world’s blue crabs. In 2020, the busiest months were April through mid-December.
Let me share my favorite blue crab dish with you: Old Bay Seasoned Steamed Blue Crab. It’s an easy recipe that can be made at home.
After washing the crabs in cold water, I removed any dirt or debris. After that, I killed them by piercing the crab’s back with a knife or chopstick.
I seasoned the crabs with Old Bay Seasoning before cooking them in a steamer. Crab shells are steamed for 20 to 30 minutes or until they’re orange.
The crab flesh is a simple pleasure to savor. Here is a detailed eating plan:
- Hold the bottom of the crab firmly with one hand and open the top shell with the other hand on a level surface coated with papers (for example, parchment paper).
- Remove the crab’s gills.
- Cut the crab in half using scissors. Dispose of the crab legs and claws. Use a seafood fork or a shellfish fork to remove the flesh.
- Crab legs have little flesh because of their size.
- When the crab’s shell, claws, and legs have completely turned brilliant orange, it’s time to boil the blue crab. The mustard or tomalley is a yellow substance. They are part of the digestive system of the crab, specifically the liver and pancreas.
- The mustard’s flavor is excellent, and it’s safe to eat. Crab females are more likely to have orange roe inside their shells. They are a delicacy that may be eaten and is highly coveted. Each serving of this dish has just 183 calories.
This meal may be paired with a variety of side dishes or seafood dishes. The following dishes are ideal for a New England-style seafood feast.
- 4 (2 lbs. /1 kg ) blue crabs
- 1 heaping tablespoon Old Bay Seasoning
- 3 tablespoons unsalted butter, melted
- Lemon wedges
- Use cold running water to clean the blue crab thoroughly. If the body is unclean, scrub it with a brush and thoroughly rinse it.
- A chef’s knife or chopsticks can decapitate the crab before steaming.
- Add water and vinegar (equally) to a saucepan with a raised rack (at least 2 inches high) and bring liquids to a simmer just below the rack level. Pour in the water and bring to a simmer.
- Layer the crabs on the rack with care. Old Bay Seasoning should be sprinkled on top of each layer. Cook for 20 to 30 minutes (depending on the size of the crabs) under a lid. Wait until the shells become a golden-orange hue.
- After steaming, remove the blue crabs and toss with butter and lemon wedges.