Steamed Blue Crabs Recipe
June 23, 2017
The Lobster Place Seafood Market builds on the unique sourcing abilities of our wholesale division and direct relationships with aqua-farmers and fisherman. We offer an unmatched selection of fresh, raw seafood specialties to the home cook.
As the largest retail seafood market on the east coast, customers have daily access to an extensive array of finfish, shellfish, lobsters, shrimp, smoked fish and other specialty seafood products. From common, locally-sourced seafood like wild striped bass and littleneck clams to more exotic items like opah belly, sashimi grade fish, live sea urchin and shaved bottarga – if it swims in the sea, it’s safe to say Lobster Place can source it for their Chelsea Market store.
Lobster Place is more than just the largest seafood market on the East coast, we also offer an in-market omakase sushi bar, steamed lobster counter, raw bar and a quick-service seafood concept, Cull & Pistol Galley – giving customers the opportunity to taste products in their freshest form.
Summer came in strong with temps that made it feel like the dog days. With the season now officially on the brain there’s nothing more quintessentially summer than picking blue crabs. Steam these at home, cover in old bay, lay out some newspaper, crack a beer and get to work!
- 12 ounces beer
- 1 cup apple-cider vinegar
- 1 dozen large blue crabs
- ½ cup Chesapeake-style crab seasoning, preferably Old Bay
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.
Recipe from Sam Sifton of The New York Times