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re: Who has actually steamed blue crabs “Maryland style”?
Posted on 7/5/24 at 2:07 pm to Antib551
Posted on 7/5/24 at 2:07 pm to Antib551
quote:
For boiling (and maybe steaming), the cold sleeping crabs do not drop their claws and legs
as he said, it helps ton with keeping season layered. they will also drop every single leg and claw. like 100%. When we were learning we did a first batch without icing them and literally every crab came out like a hockey puck
i imaging the steam is such a slow rise in temp the crabs have a ton of team to stress and respond as such. 
0
Posted on 7/5/24 at 5:59 pm to Y.A. Tittle
From Crabby Dicks in Baltimore, MD
Posted on 7/5/24 at 6:09 pm to caro81
quote:
when i lived in PA i would steam crabs every year a couple times,
What part of PA? I moved there in 1998 and that was the 1st time I had steamed crabs dusted in Ole Bay.
I lived in Royersford from 1998-2003 and King of Prussia from 2003-2005 working in Norristown for all 7 years.
I miss Pennsylvania...especially in tne Spring Summer and Fall.
Posted on 7/5/24 at 9:37 pm to Y.A. Tittle
It is shaved rock salt, the rock salt you use when making hand cranked ice cream.
I moved from New Orleans up to Delaware in the 90s and it was a real culture shock to see how people in the Delmarva area prepared crab and shrimp.
Every supermarket had a giant steamer in the seafood area where they had crabs and shrimp steamed throughout the day.
It is a totally different process, and works well for the smaller #2 type crab.
The shrimp --- not so much
Makes the shrimp too tough
Posted on 7/6/24 at 12:28 am to Spankum
quote:
Old bay is like Budweiser….no one admits that they use it, but it is probably the most popular seafood seasoning on the planet! It is actually very good seasoning.
My family is originally from Tidewater and the Delmarva Peninsula so Old Bay is part of life. In the entire mid-Atlantic area Old Bay is like Tony's in that it is ubiquitous. It might not be the perfect choice but it works in most every seafood situation if you have it and they all do. The people saying never use OB are just saying don't use it for crab steaming you need the coarse consistency of JO because it works better. Those same people almost certainly use OB for other things.
Posted on 7/6/24 at 8:34 am to Obtuse1
I made em last night. I mixed some coarse kosher salt with old bay. Used vinegar and beer for my steaming liquid. Also tossed some old bay, bay leaves, and peppercorns in it. Steamed for 20 minutes after dousing layered crabs in the old bay/salt mix. Had some really big beautiful crabs I had found.
I was mostly happy with the results. Crabs weren’t nearly as spiced as a typical Louisiana boil, but the meat was certainly sweet and delectable.
Thanks to everyone for the tips and advice.
I was mostly happy with the results. Crabs weren’t nearly as spiced as a typical Louisiana boil, but the meat was certainly sweet and delectable.
Thanks to everyone for the tips and advice.
Posted on 7/6/24 at 8:35 am to Y.A. Tittle
I've steamed them before. I don't prefer them steamed but they are good.
I used regular Louisiana Crab Boil Powder and mixed in some celery salt. I have a 120 quart pot with a basket and an 80 quart with a basket, i put some bricks in my 120 quart pot with the the 80 quart basket and it worked fine. I let mine start steaming then dropped the basket with my cold crabs in, they didn't drop their claws. I also used straight water.
I used regular Louisiana Crab Boil Powder and mixed in some celery salt. I have a 120 quart pot with a basket and an 80 quart with a basket, i put some bricks in my 120 quart pot with the the 80 quart basket and it worked fine. I let mine start steaming then dropped the basket with my cold crabs in, they didn't drop their claws. I also used straight water.
Posted on 7/6/24 at 8:45 am to CHEDBALLZ
quote:
I used regular Louisiana Crab Boil Powder and mixed in some celery salt.
I sort of wish I had stuck with my inclination to use some La crab boil powder, and would likely use it if I ever try this method again.
I think, at the end of the day, there is a flavor in Old Bay that just doesn’t seem “right” to me, especially when doused on in large quantities, and I would probably prefer a bit more cayenne and garlic taste that it lacks, but I’m also okay going with it this time to get the actual Maryland experience.
Someone cautioned that La crab boil would make em too salty, but I thought they could have used a bit more salt as well.
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