Beach vacations are not complete without a seafood feast. During our week of fun at the house on the Colorado river, we managed to slowly but surely stockpile some crabs. Caught in nets, pots and with chicken necks on a string we stored them in the crisper of the freezer in the house we rented. They enter a hibernation type state, and will come back to life after warming up as long as you keep them moist with a wet towel and not submerged in water.
As much as I enjoy crabs, I prefer them cleaned. If you like the “mustard” found in whole crabs I salute you and the recipe I provide remains unchanged; however, add a few minutes to the steam. My shrimp guy had huge 4-6 count shrimp (meaning 4- 6 shrimp equal a pound) for cheap and I jumped on them and added them to the pot. When done right they are a lot like a lobster–just don’t over cook them.
We ate these as an appetizer before our fried fish, but with enough crabs and shrimp this can be an all around meal in itself. Make sure you have lemon, cocktail sauce with lots of horseradish and paper towels to go around.
* Blue Crabs, stone crab claws, 3 pounds of 4-6 count shrimp
* Old Bay Seasoning, 2 cups
* 3 Cups of Mushrooms
* 3 Onions
* 5 pounds of red potatos
* 5 ears of corn on the cob
* 3 sliced lemons
* Equal Parts Water and Apple Cider Vinegar (enough to fill your raised rack steaming pot to just below the rack)
* 2 Cans of Pabst Blue Ribbon or equally high quality beer.
* Add water, vinegar and beer to your pot.
* Layer potatoes and lemons on the rack and heavily season with Old Bay. Do the same with corn, then onions, then mushrooms and crabs, heavily seasoning between layers. Don’t add the shrimp yet.
* Bring pot to a boil and steam for 15 minutes. Add the shrimp, season and steam for another 2 minutes. The juice from the crab will flavor the veggies underneath.
* Serve on news paper or butcher paper. Garnish with lemon slices, cocktail sauce, and plenty of napkins.