Old Bay steamed crab

Old Bay steamed crab

Ingredients
water
vinegar
2 Dungeness crabs
1/2 cup Old Bay Seasoning
 
Directions
In a pot with a raised rack (minimum of 2 inches high), add equal quantities of water and vinegar to just below level of rack. Bring to a boil.

Carefully lay crabs on rack sprinkle each with OLD BAY Before adding the next. Cover and steam 20 to 30 minutes depending on size of crabs or until crabs turn red.

Don't show this to anyone from Maryland.  They will flip out that you aren't using proper blue crab.  I actually haven't tried it with Dungeness, but I'm sure it's good.  Can you even get Old Bay out on the West Coast, again I haven't tried looking.

Brian

Brian I've bought it in Sonoma Co., have it on the shelf right now.

Thanks for the recipe, Z.  I'll be looking for some Old Bay.

 

Don't show this to anyone from Maryland.  They will flip out that you aren't using proper blue crab. 

 
I know huh. But our traditions are so short here on the west coast we can bastardize any recipe we like!

I actually haven't tried it with Dungeness, but I'm sure it's good. Can you even get Old Bay out on the West Coast, again I haven't tried looking.

Brian

One of my fav crab recipes. Yep. At most stores.

Z

we can bastardize any recipe we like!

You're inspiring me to post up my ab-crab chapino from last weekend - talk about rich!   

Don't show this to anyone from Maryland.  They will flip out that you aren't using proper blue crab.  I actually haven't tried it with Dungeness, but I'm sure it's good.  Can you even get Old Bay out on the West Coast, again I haven't tried looking.

Brian

Ha Ha, that's good. I have been buying Old Bay (we call it "Old Sailor's Boot) on the west coast for 30 years or so. A guy I worked with for years who grew up in Maryland swore that the blues made the best crab cakes in the world, but only ate the dungies by themselves as he said they were better for that. His crab cakes rocked, his brothers would visit and bring him blues, he'd make the World Class Cakes. I thought that the Dunginess were "sweeter" flavored - opinions?

BTW - we also did cherrystone steamers with Old Bay, celery, onions and garlic - tasty!

John

Can ask what Old Bay is?  Sounds a little scary, like distilled backwater or something.

Can ask what Old Bay is?  Sounds a little scary, like distilled backwater or something.

Personally, I think the blue crab vs dungeness crab is a matter of distance.  Try finding good dungeness in Maryland, likewise try finding good blue crab in California.  Maybe someone in Iowa who has to import them both knows the real answer.

That said, dungeness have a whole lot more meat per unit effort.

Brian

Can ask what Old Bay is?  Sounds a little scary, like distilled backwater or something.

celery salt, bay leaf, mustard seed, both black and red pepper, cinnamon, and ginger.
It's good but too freaking salty.

Here is a better version add salt to your taste and throw it in a spice mill or coffee grinder then put in a yellow Can


1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamoms
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace

Costco in SoCal carries Old Bay.  We use it a lot

I like to steam crabs too, but I split em in half with a chef knife and then peel off the carapus, pull off the mouth parts and the butt section, then grab em by their legs and claws and give em a good snap. This cleans all the crap off and then steam for 12 minutes. They're cleaned in about 30 seconds. If your not going to use em right away, throw em on ice, then follow directions. Adding old bay to the water helps flavor.

OK, being from Maryland-most of my family are in Annapolis now-Here's my take. You need about a half dozen jumbo blues to get the same amout of meat from 1 jumbo dungie. Dont know the price, but its high.The blue claw crab is better in a cake, but the dungies are much better plain or in chowder. They use the "backfin" meat for the cakes-mmmmm, I never much cared for eating a face of anything, so soft shell just doesnt do it for me...
Dungies are not hardy after caught so thats why you hardly ever see them far from the west coast, I think, cept cooked. Not like lobster, hardy bugs there. Blues are a little tougher than dungies but not much.
Anyway, my 2 cents. Oh, and you can wear a bathing suit getting blues. We used to get a bushel for 15 bucks at the waterfront in Wash, DC, or better yet, catch them for free in the Bay, now its over 100.

I have bought it at Safeway in Blackhawk.  It's also great mixed with bread crumbs when sauteeing fish.