Is it possible to pack the steam pot too full?

[cja313]

Steamed 60 crabs in a 33 qrt fiberware pot on an outdoor propane burner yesterday. I brought the vinegar/water mixture to a good steam(10 min) added the crabs and steamed for 35 min  atom checking the crabs they weren't quite done (still orangish green) so I left them on another 15 min. The crabs appeared done but as we pulled the crabs out. There were a few near the bottom that stilled appeared they could have steamed a lil longer. The tasted a tiny bit mushy. But def bot over steamed because the shells weren't all the way red...  Any thoughts?

[Lordron]

If they tasted funny and a little mushy they they were under cooked.  You hear a lot of diffrent times on the board but what it comes down to is you cooking divice.  Takes me 20 min. to heat my steam pot on the stove then another 35 to 45 minutes before there done. My outside burner has a higher btu so it cooks in half the time.

Bottom line is when you thin it's done crack a few claw and check. If there not done.......leave them in.

[Ronster]

Agreed.

[Whaler1965]

About 15 years ago, when I moved to an outside burner and a big pot (my pot can do just under 2 full bushels) , I had the same issue... It's impossible to check the crabs in the middle or on the bottom unless you start pulling them out of the pot. The crabs on the top may appear done but the middle and towards the bottom may still need some time and look greenish. Like someone else said, you need to know your equipment. You will get to know, based on the amount you're steaming, exactly how long to steam but it takes experience with YOUR stuff. Play with the times until you have it nailed down. One thing that works good for me is once I see steam, I turn the burner to about med and let them go for about 30min after that (full bushel) ...I can tell based on the amount of steam coming out of the top and the smell. That's just me...

Increase your steam time by 10 to 15 min until you get what you want. Once you have that time, add or shorten steam duration based on the number of crabs in the pot.

FYI - I've packed my pot to the point where I had to put a brick on the lid and all crabs were steamed perfectly... just takes experience, trial and error.

Hope this helps some...

[KI Crabber]

 I have always steamed by watching the crabs on the top of the pot. With heat rising through the pot, the ones below the top have to be as hot as the top ones. When the top ones turn orange, I keep cutting the burner back until I have just a wisp of steam coming out of the pot and let them go for 30 minutes continually cutting the burner back to provide just a little steam getting pushed from the pot. Anything more than a wisp of steam escaping is a waste of gas as steam will only get to 212 degrees in an open system, no matter how hot you have your burner. If you keep the steam rolling out you run the risk of boiling off all your fluid. Scorched crabs are nasty!!!!! A few weeks ago I had to make an extension for my pot to increase the volume from 1 bushel to two. It takes much longer to get the top crabs to turn color but overall it's quicker than steaming two smaller batches. If you ice your crabs down to hold them it will take longer to get them up to temp. Just keep trying different times and pay attention to what they smell like. I agree with Whaler, there is a definite difference in the way they smell when they first start cooking and when they are done.

[Mikie]

Save yourself a lot of experimenting - put all of your crabs in the pot before you put the pot on the heat source. Start timing your crabs AFTER you get a good steam buildup (I lower the heat slightly at this point to keep from boiling away the liquid). Steam from 25 - 30 minutes. Using this method, all of the variation in time is in how long it takes to build up the head of steam. The amount of time it takes to reach a head of steam depends on the size of the pot, the number of crabs and the temperature of the crabs when you put them in the pot. Once the head of steam is achieved, the 25 - 30 minute cook time is a constant.
Now everyone who does it differently can chime in. I've steamed everywhere from 6 crabs to 4 1/2 bushels using this method, and the only difference is how long it takes to achieve a head of steam. Good luck!

[TAXI CRAB]

That's why I like having a basket instead of a rack. I put the water/vinegar in fire up the burner put the lid on by the time I have the crabs in the basket the steam is rolling. 23 mins full throttle works for me.

[demcrabs]

ditch the fiberware ? and get a steamer... dont lift the lid, you only said you did it once

[Lordron]

Or you could always boil them for 20 minutes     

[CRABGUY]

Steamed 60 crabs in a 33 qrt fiberware pot on an outdoor propane burner yesterday. I brought the vinegar/water mixture to a good steam(10 min) added the crabs and steamed for 35 min  atom checking the crabs they weren't quite done (still orangish green) so I left them on another 15 min. The crabs appeared done but as we pulled the crabs out. There were a few near the bottom that stilled appeared they could have steamed a lil longer. The tasted a tiny bit mushy. But def bot over steamed because the shells weren't all the way red...  Any thoughts?

NOT ENOUGH STEAM!!
YOU MUST HAVE USEABLE STEAM, THE LQUID MUST BE BOILING , USEABLE STEAM WIL STING THE HAND IN 1 SECOND, KEEP AN EYE ON THE LQUID LEVEL THE LAST THING YOU WANT IS TO RUN THEM DRY

[cja313]

Yea this was my first time with using outdoor burner 33 qrt basket that sits about 2 inches off bottom( fiberware pot). So I steamed on Hugh 10-12 min lifted kid nd saw good amount of steam. Does lifting kid nd checking periodically affect steam time significantly?  Also is there a need to check steam or will the steam leak out the top of the lid be enough of a signal?  As one person wrote it's impossible to tell if bottom crabs are cooked without cooling them down and
Pulling them out.  I guess unwashed afraid to steam more than 40 min because I didn't want to over steam.  What does an over steamed crab taste like?  Is an extra 10 min risk over steaming?  Guess trial and error is the way to go

[flounderpounder]

yes you can...I did it last week...had about a bush and a half of wye crabs and the last dozen I had to jam in there....did my usual 25 mins after rolling steam and when I took them out...some still had some green spots because they were packed to tight....resteamed for 15 mins and were fine...

as long as there is still water in the pot you cant overcook them....steam will keep them moist jmo

[Dreampixels]

yes you can...I did it last week...had about a bush and a half of wye crabs and the last dozen I had to jam in there....did my usual 25 mins after rolling steam and when I took them out...some still had some green spots because they were packed to tight....resteamed for 15 mins and were fine...

as long as there is still water in the pot you cant overcook them....steam will keep them moist jmo

I thought I told you mums the word on stuff like this - Boy I could teach you everything I know and you still wouldn't anything

[Mikie]

Yea this was my first time with using outdoor burner 33 qrt basket that sits about 2 inches off bottom( fiberware pot). So I steamed on Hugh 10-12 min lifted kid nd saw good amount of steam. Does lifting kid nd checking periodically affect steam time significantly?  Also is there a need to check steam or will the steam leak out the top of the lid be enough of a signal?  As one person wrote it's impossible to tell if bottom crabs are cooked without cooling them down and
Pulling them out.  I guess unwashed afraid to steam more than 40 min because I didn't want to over steam.  What does an over steamed crab taste like?  Is an extra 10 min risk over steaming?  Guess trial and error is the way to go

Don't open the lid until the crabs are done. Judge the steam by what's leaking out around the edge of the lid. I don't start timing with the first gentle wisps of steam, wait until it's puffing out a little.

[cja313]

"Don't open the lid until the crabs are done. Judge the steam by what's leaking out around the edge of the lid. I don't start timing with the first gentle wisps of steam, wait until it's puffing out a little."


I guess that was my mistake...I was too anxious and would check the steam, by removing the lid briefly instead of waiting for it to leak out of the sides.

[Lordron]

Everytime you open the lid at another 10 minutes

[cja313]

Will def keep the lid shut!!  Learned my lesson!  Thx everyone for the advice!:)

[CrabDog]

Yes,

I do not pack the pot very tight as that then has the crabs sitting on other crabs and causes those areas not to get steamed.  also I fill my pot about 4-6 inches from the top as that is where the steam is the most so leaving that open and not packing super tight allows the steam to circulate... My steam plate is 4 inches high and add 3 beers which is about 1 1/2 inches deep... bump up th eburner til steam starts then turn off pot and then add layer crabs layer of spice repeat til not quite to toop.. say 4-6 inches ... and then turn pot back on and once seam is wisping from top cook 25 minutes.... so don't pack super tight.. leave an air space at top to allow steam to circulate, but most importantly... you got have the cooker going hot enough to create steam, but you don't want the bottom being a rolling boil as it will rise up and can make the bottom crabs soggy.. you are steaming not boiling........  I usually hit my medium 8 minutes and then once steam is coming out of top. I back down to low and just let them steam last 15 -17 minutes or so...and keep in mind every pot and burner are cook alittle different.. so it will take some trial and error too......

[cja313]

Thanks for the details. 

[njjoe_II]

Where were you guys 40 years ago when my uncles used to throw our catch into a pot of boiling water?!?  I could have used your advice then.

It wasn't until I moved to Bawlmer twenty-five years ago that I learned the proper way to prepare crabs.  Those Marylanders sure love their crabs!

-Joe

[madcrabber1113]

If they tasted funny and a little mushy they they were under cooked.  You hear a lot of diffrent times on the board but what it comes down to is you cooking divice.  Takes me 20 min. to heat my steam pot on the stove then another 35 to 45 minutes before there done. My outside burner has a higher btu so it cooks in half the time.

Bottom line is when you thin it's done crack a few claw and check. If there not done.......leave them in.

                                              me too.Depends on outside temp btus wind etc.Get your pot up to staming then add crabs no gap in the lid put a concrete block if there is a gap.Once its steaming again time them for 30 minutes to be sure but you really need to get the feel for it.

[cja313]

                                              me too.Depends on outside temp btus wind etc.Get your pot up to staming then add crabs no gap in the lid put a concrete block if there is a gap.Once its steaming again time them for 30 minutes to be sure but you really need to get the feel for it.

Do you turn the burner down once they are steaming or let it burn on high the whole time?