It’s officially Summer! And in my world that means two things grilling and crabs.
Some of my first memories of food are waking up early on a Saturday morning with my dad and going to get some live blue crabs from the crab guy on the corner with his truck. We’d buy a bushel and stop to get some malt liquor (my dad bought it not me…I was like 4).
Then we’d get home and start cooking them. (And we’ve been cooking them the same way for the last 30 years, why fix what ain’t broken?). After lining the table with lots and lots of newspaper we would get down to business.
We would literally eat crabs all day. Just hours and hours of eating steamed blue crabs.
That will always be my most favorite memory with my dad, with food, about summer you name it nothing has surpassed that yet (and I got married during the summer…but my husband knows where he falls on my list of all time loves 🙂 ).
Now that I have my own house and I buy the food, we get blue crabs A LOT more often than we did when I was a kid but those memories will always be the best for me….
- 2 dozen live blue crabs
- 1 40oz malt liquor (such as Colt 45, Schlitz, Old English)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup seafood boil (not old bay it tends to burn)
- 1 tbsp salt
- 2 tsp hot sauce
- 1/4 cup of your favorite seafood seasoning (we use J.O. Spice)
- In a large pot with a tight fitting lid, bring malt liquor, vinegar, water, seafood boil, salt and hot sauce to a rolling boil.
- Let steam accumulate in the pot.
- When ready add a layer of crabs then seafood seasoning. Repeat until the pot is full.
- Let it come back to a rolling boil and steam for 25 minutes.
- Crabs are done with they are bright orange/red with no blue spots.
- Only cook very active crabs unless you are comfortable with deciphering when the crab died.
- You can use regular beer if you can't find malt liquor.
- Or if you don't want to use alcohol (which takes away a lot of the flavor) use equal parts water and vinegar in place of the alcohol.