Blue Crab Recipe

Humanely handle live crabs

If using live crabs, keep them chilled in the refrigerator or an ice-packed cooler for up to 2 hours to calm them. Rinse each crab under cold running water to remove debris and sea grit. Wear gloves if preferred.

If you prefer to dispatch crabs before cooking, insert the tip of a sharp knife quickly into the center of the underside (between the legs) to euthanize humanely, then rinse under cold water.

In a large pot, combine 4 cups water, 1 cup apple cider vinegar, 2 tablespoons kosher salt, 3 tablespoons Old Bay seasoning, 2 bay leaves, and 1 tablespoon whole black peppercorns. Bring the mixture to a rolling boil over high heat.

Once boiling, reduce heat to maintain a strong simmer (boiling is fine if steaming in a rack above the liquid).

Place a steamer rack or basket over the boiling liquid so crabs sit above the liquid (you can also pour a portion of the liquid over crabs for a 'boil' effect, but steaming preserves texture).

Working quickly, arrange the 4 crabs on the rack in a single layer. Cover the pot tightly with a lid.

Steam the crabs for 12–15 minutes for medium crabs (5–6 oz). Start timing when the lid is closed and the steam is evident. Crabs will turn bright orange and legs will curl when done.

After steaming, turn off heat and let crabs rest, covered, for 2–3 minutes to finish cooking through.

While the crabs are steaming, melt 4 tablespoons unsalted butter in a small saucepan or microwave-safe bowl. Zest and halve 2 lemons, reserving juice from one half for the butter and the other half for serving wedges.

Stir 1 teaspoon cracked black pepper and 1 teaspoon sea salt into the melted butter along with 1 tablespoon lemon juice. Keep warm.

Transfer steamed crabs to a large platter. Sprinkle 2 tablespoons chopped fresh parsley over the crabs and drizzle or serve the seasoned melted butter alongside in a small bowl for dipping. Serve remaining lemon halves as wedges.

To eat: twist off legs and claws, use kitchen shears or cracker to open shells, pick meat from claws and body. Discard shell pieces and gills. Enjoy with butter and lemon.

Discard steaming liquid after it cools; strain if you plan to reuse as stock. Refrigerate leftover crab meat in an airtight container and consume within 2 days.

Adjust steaming time: larger crabs (8–10 oz) need 16–20 minutes; small crabs (under 4 oz) need 8–10 minutes.