Steamed Blue Crabs

May 13, 2023May 13, 20230 14

Steamed Blue Crabs recipe for a seafood feast

by The Chefin Seafood

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

Ingredients

	36 live blue crabs
	1/2 cup salt
	3 cups beer
	3 cups distilled white vinegar

Nutrision Information

Servings Per Recipe

Calories

135

Sugar

Fat

Steamed blue crabs are a beloved seafood dish along the East Coast of the United States, especially in the Chesapeake Bay area. These crabs are typically caught in the wild and are prized for their succulent, sweet meat. When prepared correctly, they make for a scrumptious and memorable meal. Their tender, succulent white meat is the perfect complement to melted butter, lemon wedges, and Old Bay seasoning. Whether you're a seafood fanatic or a first-time crab eater, steamed blue crabs are a must-try dish.

Instructions

1.	In a large pot, bring the beer and vinegar to a boil.
2.	Add the salt and the live crabs to the pot.
3.	Cover the pot and steam the crabs for 15-20 minutes or until they turn red.
4.	Remove the crabs from the pot and serve immediately with melted butter, lemon wedges, and Old Bay seasoning, if desired.

PROS

Steamed blue crabs are a delicious and healthy seafood delicacy that can be enjoyed by anyone.

High in protein and low in fat, these crabs are a tasty alternative to other protein sources.

They’re also a great source of vitamins and minerals, especially vitamin B12, selenium, and zinc.

CONS

The crabs may be difficult to prepare for those who are new to seafood.

The shells can be tough to crack without a mallet or knife, and the fishy aroma may be off-putting to some.

Additionally, blue crabs are known to be high in cholesterol, so they should be consumed in moderation.

HEALTH & BENEFITS

Blue crabs contain a variety of essential nutrients, including protein, omega-3 fatty acids, and vitamins and minerals.
Consuming them can provide numerous health benefits, such as reducing inflammation, improving heart health, and supporting brain function.