If you peel carefully enough, you’ll end up with a big chunk of it. Start peeling back the shell around the back fin section.Break each half in half again, leaving two or three legs on each side, separating the back-fin section from the claw section. Split the crab down the center so you have half the legs on each side.Locate the mouth of the crab and break it off discard that, too. If your crab is female and you spot a bright orange sac, consume it immediately. Next, remove all the gills (they look like grayish, triangular flaps) with your fingers and discard.Carefully inspect crevasses for shallow pools of glorious crab fat and dunk your face in accordingly. Next, separate the shell from the body by pulling the two apart at the point where the apron was connected.This is accomplished by flipping the crab onto its back and pulling off the apron (a tab that looks like a phallus on a male and a dome on a female).
#Blue crab recipe free
Try your best to stir everything using a spider strainer or tongs, then cover the pot and let the crabs cook. If it seems like this recipe is using a lot of Old Bay, that’s because it is.
Add the rest of the crabs and hit it with more OB. Once the beer’s a-boilin’, toss in half your crabs and sprinkle another generous handful of Old Bay over them.Add the beer along with a handful of Old Bay. Place a large pot that is taller than it is wide over high heat.4 12-ounce cans of American lager (like Budweiser or something).