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Steamed Crabs

Fish and Seafood

Steamed Crabs
8 Chesapeake Bay crabs
1 can Old Bay Seasoning (made by McCormick & Co.)
1 can beer
6 to 8 ounces fresh ginger
1/4 cup balsamic vinegar
3 cloves fresh garlic, optional
2 Tablespoons thin soy sauce
1. Use those rubber-coated cotton gloves to snap off the claws of the crabs, be careful that they do not bite you; the gloves are great protection.
2. Pull the top shell (the back) of the crab off. Discard this and the gills under it. Wash the claws and the crabs to remove all sand and extraneous matter.
3. Place the claws on the bottom of the first deck of the steamer with the shelled crabs on top, one layer at a time. Sprinkle about a teaspoon of Old Bay Seasoning over each crab. Use half of the crabs for the first layer. Repeat the process on the second steamer rack. Next, place enough water into the pot and bring it to a boil; then add a can of beer to the boiling water. Place each tray of crabs over the pot of boiling water, cover and steam. As soon as the crabs turn red from the steaming, steam them for fourteen more minutes. Discard the boiling water, allow the crabs to cool, then serve. They can be served hot, warm, or cold, and with a mild or pungent dipping sauce; which follows, or used in other dishes such as in Crab Meat Egg Foo Yung, below.
Dipping Sauces:
1. A simple version is to: Peel and mince two to three tablespoons of fresh ginger. Put this in a small bowl and pour the balsamic vinegar over it.
2. A more savory and pungent version is to: Peel and mince three tablespoons of fresh ginger and three cloves of peeled fresh garlic. Cover these with balsamic vinegar and one or two teaspoons of light soy sauce.

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