Old-Fashioned Steamed Crabs

• 1 Dozen Blue Crabs
• 1 cup Old Bay
• 1 cup coarse black pepper
• 1/2 cup dried mustard
• 2/3 cup rock salt
• 1/2 cup crushed red pepper flakes
• 1 part vinegar to 1 part flat beer to 1 part water

1. Sprinkle the combination of spices listed above, dry mustard and Old Bay first, and rock salt last, to the layered dozen crabs.
2. Steam in the combination of liquids above (the cheaper the beer, the better).
3. Separate the lid from the pot top with several old T-shirts, or a burlap bag. This allows for a steam seal, while providing enough escape to prevent the crabs from becoming soggy.
4. Remember to use a double boiler, never immersing the crab in the boiling liquid.
5. To the extent possible, tuck the claws into the crab upon placement in the pot, to minimize the prospect of claws popping off during steaming. It helps to have the crab in a stunned state (through icing or refrigeration) when you attempt this.

bay, coarse black pepper, dried mustard, rock salt, red pepper, vinegar

Taken from www.epicurious.com/recipes/member/views/old-fashioned-steamed-crabs-1266954 (may not work)