Steamed Blue Crabs

  • Serves

    serves 4-6

By SAVEUR Editors

Published on April 11, 2007

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 cups Old Bay Seasoning


Step 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.

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