Saveur

SERVES 4–6

Here's a tip for handling live crabs: as the pot is coming to a boil, immerse the crabs in a large tub of ice water for about five minutes. The frigid water not only makes the crabs sluggish but also helps their claws stay on during cooking.

2 cups white or cider vinegar
4 cups beer
24 live blue crabs
1⁄2 cup Old Bay Seasoning

1. Pour vinegar and beer into a large pot fitted with a rack and bring to a boil over high heat. Add crabs in layers, sprinkling seasoning between layers. Cover pot; boil until crabs are bright red, about 20 minutes.

This article was first published in Saveur in Issue #37