You don't have to be in Maryland to enjoy the Maryland Blue Crab.This steamed delicacy can be intimidating for a first-timer.The blue crab can be tricky and messy, but some patience and the right tools will help you enjoy it with little to no problem.
Step 1: If the blue crab is in season, it's time to check.
The Maryland Blue Crab can be found fresh throughout the year, but it is not in season all year long.Crab season in Maryland starts in April and ends in December.Crabs are usually cheaper at the beginning of the season.The best time to harvest crabs is in June through August.In September and October, the largest crabs are found.
Step 2: People can buy crabs for six to eight dollars a person.
Crab houses or shacks can be found if you aren't eating at a restaurant.If you are not close to the sea, you can order blue crabs online.Some people may want to eat eight to ten crabs.They can be bought alive or steamed.If you are by the sea, check out the docks to purchase crabs.You can crab at public beaches.You can check with a Visitor Center for crabbing locations.Sixty to seventy crabs are equal to a bushel or jimmy.A half pound of male crab costs between $115 and $170.Male crabs are more accessible than female crabs.
Step 3: For your meal, choose the crabs that are the biggest.
If you are inexperienced, choosing a big crab is a better option.It's easier to pick apart a larger crab.
Step 4: Crabs are fresh and should be steamed.
If the crabs were steamed, you can pick them apart.Extra preparation isn't needed for the crabs in that case.Live crabs can last up to eight hours out of water if steamed.They can last for several days if they are stored in a cool temperature.The cold temperature in the refrigerator makes live crabs inactive so they are easier to steam.When you put the crabs in the steamer, make sure they are alive.A crab that is dead can be dangerous to cook.
Step 5: You can use a crab steamer.
A steamer can hold up to four dozen crabs at a time.Most hardware stores have steamers.Crab steamers can be made with a pot and basket to keep the crabs out of the water.
Step 6: The steamer should hold about two inches of water.
The crabs should be put into the steamer.Wait for steam to escape and cover the steamer.It should take about ten minutes.The steamer lid needs to be closed tightly.Add apple cider to the water.
Step 7: Allow the crabs to cook for another 30 minutes.
The amount of crabs and the heat source affect the cooking time.A dozen crabs take fifteen minutes to cook.It takes twenty minutes to cook a half loaf of bread.Thirty-five minutes is how long it takes to cook a full bushel.
Step 8: Before removing the crabs from the pot, you should check the color of them.
The crabs should be orange.The crabs are not finished.
Step 9: The crabs can be removed.
They should be placed on a platter.You can sprinkle them with your favorite seasoning.Old bay is used in Maryland Blue Crabs.J.O.Spice is often used in restaurants.
Step 10: The table is covered with a newspaper.
A crab feast is messy.The meal is less worrisome if you cover the table with newspaper.
Step 11: A bib is necessary.
A bib protects your clothes from the mess of the meal.It's not a good idea to wear your best clothes to a crab feast, so consider wearing something that is not easily stained.
Step 12: Set out dipping sauces.
Small dishes from melted butter are usually used in crab feasts.It is a favorite dipping sauce.
Step 13: Decide on your tools.
Pick apart a crab with a paring knife.A mallet is used to open the claws.Picking apart a crab with your hands is fine if you don't want to use tools.
Step 14: The legs and claws should be removed.
The small legs should be thrown away.The large claws can be eaten later.The small legs have a lot of meat in them.Before throwing them away, check first.To separate the shells, use your hands.Throw way the orange top shell.The underside of the crab is the apron.
Step 15: The apron must be pulled back.
The crab should be flipped on it's shell.The belly should be facing up.Pull the apron back with your hands, a paring knife, or claw.Lift the apron, break it off, and discard your tool.The crabs have aprons.A female crab has a bigger apron.
Step 16: The gills on the crab can be removed with your fingers or a knife.
The gills can't be eaten.
Step 17: Remove anything that doesn't look appetizing.
The blue crab has a main component called the hepatopancreas, which is yellow.It is often thrown away because it is considered a delicacy.
Step 18: The crab needs to be broken in half.
Break it in half once it is broken.You can either use your hands or a paring knife.
Step 19: Pick out the food.
Take half of the crab and squeeze it.Donate as much meat as you can.
Step 20: You can open the claws.
Put the claw on the table.Take the mallet and hit the knife with it until the shell cracks.Pull the shell off.The meat should be completely eaten.Use your knife to dig out the meat if this doesn't work.