Some Say Boil, Others Demand Steamed!

Marylanders cry blasphemy when some Southerners want to boil their live crabs. The arguments solidly sound from both sides. “Steamers” claim the meat keeps a tender quality and doesn’t transform into mushiness with a Maryland Steam. “Boilers” argue that the Old Bay Spices don’t mix evenly with a steaming. In fact, they point out, the spice doesn’t even seep into the crab. All the juices and flavors enter the meat cavities with a boil. Two strong arguments. There’s only one choice. Try both and decide for yourself. Just for kicks, here’s a hearty crab boil recipe.

Get your ingredients all lined up!

3 quarts spring water

3 tbsp. olive oil

1 lb. heart of palm

10 oz. andouille sausage

1 ½ cup red onion

1 lb. small red potatoes

3 tbsp. crab boil spice

3 tbsp. Old Bay

1 tbsp. grounded black pepper

3 bay leaves

1 diced Anaheim Pepper

3 ears sweet corn.

2 dozen live large blue crabs

Let the fun begin! 

Get the heartiness ready. Pour the oil into a stock pot and evenly coat the bottom. Introduce the heart of palm, sausage, and onion. Sauté into a golden brown. Continually stir.

Get spicy. Add water, potatoes, crab boil spice, Old Bay, pepper, and bay leaves.

Live up to the name! Bring contents to a boil and then add the corn and keep the boiling rumbling for another ten minutes.

Time for the headliner. Carefully, as not to get pierced by a claw, position the crabs in the boil. Reduce the heat and let them cook for 15 minutes.

Showtime. Strain the pot through a colander and dump the crabs, sausage, corn, and potatoes on crab paper. Yes, dump the deliciousness for all to enjoy. Begin the feast!