Classic Maryland-style crab boilie

Votes: 3

Time: 1 hour.
Complexity: easily
Quantity: for a large company

Nutritional value per serving:

Calories 197, total fat 3 G., saturated fats 1 G., proteins 21 G., carbohydrates 16 G., fiber 6 G., cholesterol 79 mg, sodium 316 mg, sugar 2 G.

Crab boilies aren't just a dish; they're a tradition on the East Coast of the United States, where large groups gather, boil crabs, and enjoy the food and company over a cold beer. This Maryland-style recipe differs from others in that the crabs are steamed in a steamer with aromatic spices rather than boiled in water. Place the cooked crabs in the center of a table covered with paper or newspaper, hand out mallets, and have a great time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

48 live blue crabs
1 kg of ice
15 gr. bay leaves (about 48 pcs.)
1 cup paprika
1 cup celery salt
2 tablespoons cayenne pepper
2 bottles of 0.33 l lager
3 tbsp. apple cider vinegar
Special equipment: Large portable car refrigerator, 36-liter saucepan with basket insert, and crab hammer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: crab meat, light beer, apple cider vinegar, bay leaf, ground cayenne pepper, celery salt, paprika

Cooking the dish according to the recipe:

Rinse the crabs with cool water and place them in a large refrigerator. Cover with ice and let them sit until the crabs have calmed down, about 1 hour.
Meanwhile, prepare the seafood seasoning.:

Grind the bay leaf in a spice grinder until finely ground. Transfer to a bowl and add the paprika, celery salt, and cayenne pepper.

Pour the beer into a 36-quart (10-quart) pot and add vinegar, 2 tablespoons of seafood seasoning, and 6 cups of water. Stir. Insert the steamer basket (the liquid should be below the basket), cover, and bring to a boil over high heat.
Place 12 crabs in a single layer, shell-side up, in the basket. Sprinkle generously with about 1/4 cup seafood seasoning. Repeat, layering and sprinkling the crabs with the remaining seasoning. Cover and steam the crabs until they are bright orange (there should be no trace of blue or green), 20-25 minutes.
Transfer the crabs to a large platter or rimmed baking sheet. Or place them directly on a counter lined with parchment paper. Serve with crab mallets.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Appetizers / Beer snacks / Fish appetizers / Food Network - recipes / American cuisine