Steamed Crabs

• 2 cups white vinegar
• 4 cups water
• 1 13 cups seafood seasoning (see recipe), or 1 cup Old Bay or Wye River seasoning mixed with 1/3 cup kosher salt
• 3 dozen live, large blue crabs

1. Pour the vinegar and water into the bottom of a steamer.
2. Place it on the stove to come to a boil.
3. In the meantime, make a layer of six very lively crabs in the top half of the steamer.
4. Liberally sprinkle about three to four tablespoons of the seafood mixture over the crabs.
5. Then make another layer of crabs and again spread the seasoning over the crabs.
6. Continue alternating layers until all the crabs and seasoning are packed into the steamer.
7. Place the top half of the steamer over the bottom half.
8. Place the cover securely over the top.
9. Reduce the heat and let the crabs steam for 20 to 25 minutes.
10. When the crabs are ready, they will turn an orange-red color.
11. Remove the crabs with long-handled tongs, place them on metal trays and serve immediately.

white vinegar, water, seafood seasoning, live

Taken from cooking.nytimes.com/recipes/4581 (may not work)