** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. If you have access to blue crabs you can do what we do in the Chesapeake bay region.
2. Get approximately 6 to 12 crabs per hungry adult.
3. Plan to eat on large tables covered with brown paper or news paper.
4. Have on hand paring knives, and wooden mallets for cracking crabs.
5. In a large pot put one beer. start to boil. add live crabs.
6. Sprinkle crabs with commercial crab boil, try finding Old Bay seasoning.
7. Put lid on pot and steam about 8 to 10 minutes until crabs are red.
8. Take out of pot with tongs and put on tray. Dump directly on paperon the table.
9. Serve with French Fries, corn on the cob, and coleslaw and plenty of cold beer.
10. Make sure you have enough time to eat. Crab picking is a slow process.
11. Especially if you talk and that is what happens.
12. Plan to spend at least an hour picking, eating, talking and drinking beer.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Gluten, Alcohol allergies.
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