thanks to the guys here i perfected maryland style crabs steamed.
seems to be working but if i understand you guys right don't even put the crabs in until the mix of 90% water and 10% white vinergar is already steaming then add old bay or jo and let em cook about 15 mins on each shide.
i am a novice at garlic crabs but getting better.
On the italian suace recipre......do you put the top shells in the sauce ?
Also....after cleaning them i have seen some people save the juice......then stain it thought a fine linen cloth and add it to the sauce.....know anthing about that ? just your 2 cents please.
lastly with pasta the italian way gives you a meal with about 10 to 14 crabs.......do you NJ or MD guys do anything with your recipes to make it more a meal then just a picking snack ?
Man i wish a scientist could figure out how to grow 11" blues they would cost twice what lobster does.
Well not quite.... first off you use beer not water and then I usually use yuengling lager. raised rack in pot 3 inches .... then layer of crabs usually about 6 and then sprinkle JO number 2. then a layer crabs and JO number 2 repeat til pot is almost full leave a little space at top for steam to circulate. then 25 minutes on a slight steam.. not a rolling boil. I also take some good sweet corn MD Eastern Shore silver queen or ambrosia corn or bi color sweet corn. half husk the corn leaving 1-2 layers of husk. remove stalk on bottom and silk on top. steam in pot after crabs about 10-15 minutes. husk corn spray with spray butter ( yes parkay
) and then a little old bay .. on corn.. man oh man.... getting hungry....not sure what is better the crabs or the corn....
and if you are looking for a MD style crabsoup I have posted what I think is a pretty darn good recipe. It took me a few years to perfect it..... so search for Cradog's md crab soup ....... sorry to give myself a plug on here for my soup....