Crabs are usually less expensive at the beginning of the season. Crabs harvested in June through August are the most flavorful. The largest crabs are found in September and October.
Check out docks to purchase crabs if you are by the sea. Crabbing can be done yourself at many public beaches. Check with a Visitor Center in your area for crabbing locations. A bushel or jimmy equals sixty to seventy crabs. A half bushel of male crab costs around $115-$130. Male crabs are typically more expensive, but more accessible than female crabs. [4] X Research source
Live crabs that are chilled in the refrigerator are easier to steam because the cold temperature causes them to be inactive. Make sure the crabs are alive when you put them into the steamer. A dead crab can be dangerous to cook because they spoil quickly. [7] X Research source
You can make your own crab steamer with a large pot and makeshift basket to keep the crabs out of the water.
Make sure the lid to the steamer is closed tightly with no gaps. Add apple cider vinegar to the water for extra flavor.
A dozen crabs takes fifteen minutes to cook. A half bushel takes twenty minutes to cook. A full bushel takes thirty-five minutes of cooking time.
Old bay is a very popular seasoning for Maryland Blue Crabs. J. O. Spice is a common seasoning, and it is often used at restaurants.
Some of the small legs have enough meat in them to be eaten. Check first before throwing them away. Use your hands to separate the shells. Throw way the orange top shell. Keep the apron, which is the underside of the crab.
Male crabs have a thin apron. A female crab’s apron is wider and rounder.
