Steamed Blue Crabs

• 12 ounces beer
• 1 cup apple-cider vinegar
• 1 dozen large blue crabs
• 1/2 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.
2. (In the latter case, improvise a rack on the bottom of the pot that will keep crabs a few inches from the bottom.)
3. Add the beer, vinegar and 1 cup water.
4. Bring to a boil over high heat.
5. Put a layer of crabs on the rack in the pot.
6. Sprinkle with a generous amount of seasoning, then repeat with another layer, and another, until all 12 crabs are in pot (and well seasoned).
7. Cover and steam over medium-high heat until the crabs are bright red, 25 to 30 minutes.
8. Remove the crabs with tongs.
9. Serve over newspaper, with mallets and picks.

beer, applecider vinegar, crabs, crab seasoning

Taken from cooking.nytimes.com/recipes/1013173 (may not work)