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1
Melt the butter in a large pot over medium heat.
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2
Add in the garlic and saute for 2 minutes, stirring often.
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3
Add in the chicken broth, beer and Old Bay.
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4
Stir well.
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5
Bring to a rapid boil for 2 minutes, stirring often.
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6
Set aside.
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7
Reheat sauce just to a boil when crabs are just about ready.
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8
Cook your crabs.
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9
We have a very large turkey cooker that hooks up to a propane tank that we only use for crabs.
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10
So easy, and its all done outsidean extra perk.
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11
Frozen crab legs are already cooked, so all you are really doing is heating them up.
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12
We steam them frozen in batches for approximately 8 minutes a batch.
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13
The bigger the batch, the longer it takes.
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14
Again, all you are doing is heating them up.
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15
If you do not have a turkey fryer, you can cook the crabs in a vegetable steamer or colander over heavy and rapid boiling water (fill pot about 1/3 of the way with water.)
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16
Cover tightly and steam them for 10-12 minutes until heated through.
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17
As soon as the crabs are ready, begin dunking and basting them one cluster at a time in the sauce.
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18
As you place each one onto the serving dish, shake a good amount of Old Bay Seasoning onto one side of each crab cluster.
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19
Once your dish is full, spoon some of the additional sauce over the crabs; if necessary, give a couple of additional shakes of Old Bay and you are good to go.
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20
And dont forget some good French bread for sopping up the sauce in the bottom of the bowl.
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21
Dip your crab into it as well if you like, and please lick your fingers every once and a while.
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22
All rules are out the window when eating crabs!
