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