Beer-Steamed Crabs

Beer-Steamed Crabs
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer. See the recipe for Beer-Steamed Crabs »André Baranowski

In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.

Beer-Steamed Crabs
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Yield: serves 2-4

For the Dipping Sauce

  • 4 tbsp. fish sauce
  • 2 small red or green Thai chiles, stemmed and sliced into thin rings
  • Juice of 2 limes

For the Crabs

  • 12 live blue crabs (about 4 lbs.)
  • 4 (12-oz.) bottles of lager beer
  • 2 tsp. kosher salt
  • 10 cloves garlic, smashed
  • 3 Thai chiles, stemmed and split
  • 1 bunch cilantro
  • 2 limes, halved

Instructions

  1. First, make the dipping sauce: Whisk together fish sauce, chiles, and lime juice. Set aside.
  2. Rinse crabs under running water. Pour beer into a 6-quart pot; bring to a boil over high heat. Add salt, garlic, chiles, and cilantro. Squeeze in juice from halved limes; add limes.
  3. Add crabs to pot; cook, covered, until they turn a vibrant reddish-orange, about 8 minutes. Using tongs, transfer crabs to a platter. Serve with sauce. (See How to Eat Blue Crab), for instructions on eating this dish.