Old-Fashioned Steamed Crabs

1. 1

   Sprinkle the combination of spices listed above, dry mustard and Old Bay first, and rock salt last, to the layered dozen crabs.

2. 2

   Steam in the combination of liquids above (the cheaper the beer, the better).

3. 3

   Separate the lid from the pot top with several old T-shirts, or a burlap bag. This allows for a steam seal, while providing enough escape to prevent the crabs from becoming soggy.

4. 4

   Remember to use a double boiler, never immersing the crab in the boiling liquid.

5. 5

   To the extent possible, tuck the claws into the crab upon placement in the pot, to minimize the prospect of claws popping off during steaming. It helps to have the crab in a stunned state (through icing or refrigeration) when you attempt this.

* Per serving · 4 servings · Values may vary.