Large Male Blue Crabs (bushel)

Includes: 1 Bushel Large Blue Crabs (Steamed & Seasoned)
Approx. 6 dozen
Measure 5½" - 6"

Reheating Instructions:
Hard shell crabs have been steamed with seasoning, then chilled. Refrigerate crabs immediately upon receipt. They may be enjoyed cold, at room temperature or heated.
Add:
(?)-Blue Crabs
(1)-cup vinegar
(1)-cup beer
(3)-tablespoons salt
(1/2)-cup seasoning

Place a raised rack in the bottom of a large pan (minimum of 2 inches), try not to let the crabs touch the water. Add equal quantities of water, vinegar & beer to just below level of rack. Layer crabs; sprinkle each layer with mixture of crab seasoning and salt. Cover and steam for 6-8 minutes. Although they are seasoned before they are shipped, additional seasoning will add flavor. Be careful not to steam too long as the meat will dry out. There is no appreciable loss of quality from re-steaming.

Steam live crabs for 25-30 min. using the same process. Try not to get bitten!

Ordering Steamed vs. Live Crabs:
We do our best to ensure that every crab is alive upon delivery. Normal mortality rates usually does not exceed 15%. Extra crabs are usually packed to compensate for normal mortality rates. Count live ones instead of dead ones when assessing your order. Unfortunately, we can't control the shipping environment and in rare instances mortality rates may be higher due to weather conditions or handling by the courier. We strongly recommend ordering steamed crabs to be sure that every crab is edible upon arrival.

How many crabs will you need?
If you are just serving crabs, a good rule of thumb is about 8-12 crabs per person. If you are serving other food, we estimate about a 1/2 dozen crabs per person. To put it in short, a bushel of large crabs will feed approx. 8 people. Remember, these are estimates only.

Annie's Stewed Hard Crabs

Ingredients:
• 1 dozen live hard crabs
• water
• 3 strips of bacon
• 1 medium onion, chopped
• 6 small potatoes, diced
• salt and pepper
• flour to thicken

Preparation Instructions:

Completely clean hard crabs down to just the body and cut in half. Add water to cover crabs in cook pot. Add bacon. Cover and simmer for 30 minutes. Add onion, potatoes, salt and pepper and cook until potatoes are tender. Stir in thickening made with flour and water. Stir until thickened. Serves 4.

 Crisfield's first lady crabber, Crabbin' Annie, as she was better known, "could toss a double crab in the air and separate the Jimmy from the female as she caught them in mid-air."