OK, crab cooking 101 for all you food network freaks. Get a of bussel of live crabs. Get a very large pot with a cage that does not hit the bottom of said pot but is suspended bout 4 inches from the bottom. Pour alot water and beer in the bottom of the pot to come up to about 7 inches. Put as many crabs as you can without over crowding into said pot. Shower the fellas in a rain of Old Bay seasoning. Cover with a lid and then turn on the gas. When they stop bagging about wait about a minute or two more and your done.
Next roll butcher paper out on the table, give everyone their crushing implement of choice, take the crabs and put them on the table. and have plenty of buckets around for the shells. Ok for you foodie types who think clarified butter is all that goes with crab enjoy. Give me a good cider or malt vinegar to dip my crab meat in (eastern Va style) and I am a happy little crab picker! Note to the novice, when cracking the body, do not forget to remove the "dead man's lungs" as they are NOT "good eatin"!
I'm ready for a bushel! Edited at: Saturday, February 21, 2009 7:12:39 PM Edited at: Saturday, February 21, 2009 7:13:50 PM Edited at: Saturday, February 21, 2009 7:15:40 PM
