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   MSGID: 33577.fidonet_cooking@1:105/500 2d40522f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Pepper Steamed Crabs   
    Categories: Crab, Seafood   
         Yield: 1 Batch   
       
         1 c  Old Bay seasoning   
       1/2 c  Kosher salt   
        12    Crabs   
        12 oz Can beer   
       1/2 c  Black pepper   
         1 tb Dry mustard   
         4 c  Water   
       
     Equipment:   
        
     A steamer with a rack in the bottom, or any large kettle, like a   
     canner, with something in the bottom to keep crabs out of the liquid.   
     In a pinch, I have used bricks, stones, and pieces of wood as a rack.   
     A pair of crab tongs are handy for handling live crabs. I prefer   
     rubberized waterman's gloves.   
        
     Mix Old Bay seasoning, pepper, salt, and dry mustard. Check crabs to   
     ensure all are alive. If they're trying to pinch you with their   
     claws, that is a very positive sign. For borderline crabs, lift the   
     "apron", a flap on the underside of the crab. If there is any life in   
     the crab, it will move a claw or it's fins.   
        
     Run tap water on each crab individually. This is not a cleaning   
     procedure, but a method of getting the crab wet so the seasoning will   
     adhere to the crab. However, it will also wash away some undesirable   
     elements like stinky crab bait particles.   
        
     Then sprinkle each crab liberally with the seasoning mixture and   
     prepare to put in the pot. Be sure to have the lid handy because the   
     crabs will tty to escape. Before putting the crabs in the steamer,   
     put cups of water in the pot and drink the beer. Some people put the   
     beer in the pot, but after many years experimenting I'm convinced the   
     beer adds absolutely nothing to the flavor of the crabs. It does help   
     the mood of the cook.   
        
     When all the crabs are in the steamer, you might look around for a   
     weight for the lid if it does not clamp on. The crabs will get active   
     when they feel the heat. I have used a brick to hold down the lid.   
     Turn heat up as high as possible. I've steamed crabs on a Coleman   
     stove while camping, but the faster you can get the water to steaming   
     the better. Once the water is steaming, it takes about 10 minutes for   
     the crabs to be done. This will vary with a large number of crabs,   
     but if the crabs on top are showing bright red through the seasoning   
     the crabs are done. Serve with the cold beverage of your choice.   
        
     Tips:   
        
     * Most crab houses in Maryland keep the crabs under refrigeration.   
     This makes the crabs lethargic and easy to handle--even barehanded   
     for the brave. Therefore, you should steam them while they are still   
     cold or keep them refrigerated until you are ready to cook them. If   
     you catch your own it is a good idea to refrigerate them for an hour   
     or more before attempting to steam them.   
        
     * If a crab happens to set a claw on your finger, don't try to pull   
       it off. Let go of the crab and it will let go of you. Of course,   
       then you have to catch the crab.   
        
     * You can buy crab tongs in any tackle shop in Maryland, but you   
       might have a little problem finding them elsewhere. Those   
       barbecue grill tongs will work just as well.   
        
     * If the live crabs are vary cold, you can fold their claws up   
       close to their face. If the heat is hot enough they will cook in   
       that position and the loss of claws will be minimal.   
        
     Recipe by Earl Shelsby   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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