Backing Live Dungeness for Steaming

Ever since the acid issue has become so prevalent, I have been backing my crab live and steaming only the legs and body meat - no more "butter" for me, and I'm glad for it!

The meat comes out nice and clean.

I add 1/2 cup of salt to a gallon of water for my steamer pot.

How long do you usually steam them for when they are halved?  Probably not as long as whole crabs?

Good question, T. 

I steam for 15 minutes and then get them on ice to help keep meat from sticking to shell. 

Yesterday I cooked crab after maybe 20 years. I didn’t remember the time or method. But I cleaned them just like Eric.
Then took a pot, poured boiling water, dropped the 2 crabs inside (they were a little cold cause I had them in the fridge for an hour), waited for the water to boil again, and then 7 minutes. Then drained the water and ate them fresh.
I didn’t know about the ice trick! I do that with eggs; after I boil them, I put them briefly cold water so that the shell separates

This has become my go-to way to process and cook crabs as well. I was never a big crab butter fan to begin with honestly, but this method is so easy and the halved crabs fit even better in the pot. Thanks, Eric !

I always halve and clean my dungies. Never really brought up on crab butter.

I also only steam my crabs. I use a bottle of dark beer, a few peeled lemons and a stick of butter with my water. Yum

Thanks for the tips and video Eric.

I always halve and clean my dungies. Never really brought up on crab butter.

I also only steam my crabs. I use a bottle of dark beer, a few peeled lemons and a stick of butter with my water. Yum

holy crap that sounds good, def gonna try this i usually just beer/water/salt steam

Awesome Eric.  Ive been using a similar technique - cracking them on the edge of a bucket belly down like in this video:



It makes it easy to shake the intact carapace right off into the bucket.  Anyone see an advantage to one method over the other? 

Awesome Eric.  Ive been using a similar technique - cracking them on the edge of a bucket belly down like in this video:



It makes it easy to shake the intact carapace right off into the bucket.  Anyone see an advantage to one method over the other?

Great technique!  Thanks for the video Nolanduke.

Ever since the acid issue has become so prevalent, I have been backing my crab live and steaming only the legs and body meat - no more "butter" for me, and I'm glad for it!

The meat comes out nice and clean.

I add 1/2 cup of salt to a gallon of water for my steamer pot.

Nice video. I especially like the part where you talk like Alvin and the Chipmunks.

I always halve and clean my dungies. Never really brought up on crab butter.

I also only steam my crabs. I use a bottle of dark beer, a few peeled lemons and a stick of butter with my water. Yum

holy crap that sounds good, def gonna try this i usually just beer/water/salt steam

 

So what's the going steam time after halving and cleaning them? Is salt water better then fresh water with salt?

So what's the going steam time after halving and cleaning them? Is salt water better then fresh water with salt?

I steam for 15 minutes, Ricci, and if I can get really nice looking saltwater I'll use it, but I often just make my own.

Nice video. I especially like the part where you talk like Alvin and the Chipmunks.

I always talk like that.