Steamed crab baby food

Little Baby’s Ice Cream’s Martin’s Steamed Maryland Blue Crabs – Chocolate Covered Memories

Little Baby’s Ice Cream’s Martin Brown: My family was not huge on regular family dining or even special holidays. But growing up in Maryland, it was a regular occurrence to eat bushels of crabs with my aunt, her family, my cousins and friends by her pool once or twice a summer. It is easily my favorite cultural and familial food experience. For the past 5 years, I’ve hosted an annual crab feast in my backyard in Philly to try to re-live that experience. I don’t always get to go to the beach or see fireworks on the 4th of July, but summer isn’t summer without eating some crabs.

While my family was not huge on home cooked meals or massive Thanksgiving dinners, to me, there is no greater meal than a couple dozen steamed and spiced Maryland blue crabs washed down with cold beer and some ice cream, of course. Many of the questions from this Chocolate Covered Memories interview have inspired a nostalgia in me that urge me to encourage others to value home cooked meals, canning, pickling, brewing, baking, curing, grilling and whatever will continue the tradition of the family recipe. Do it to learn it, do it with someone you love, do it out of habit and tradition. At Little Baby’s, we hope to create new memories and traditions and to have you all be a part of it starting this spring.

Enjoy my ole’ steamed and spiced Maryland blue crabs.

Little Baby’s Ice Cream’s Martin’s Steamed Maryland Blue Crabs

Ingredients:

Old Bay seafood seasoning
J.O. Brand seafood seasoning
coarse kosher salt
Apple cider vinegar
live Maryland hard shell blue crabs (they must be LIVE)

Instructions:

Mix together the crab seasoning mix: 1 part Old Bay seafood seasoning, 1 part J.O. Brand seafood seasoning, 2 parts coarse kosher salt.
Fill a crab steamer (or a large pot with a makeshift floor to keep the crabs out of the steaming liquids) with 1 part water and 1 part apple cider vinegar. Heat on high until the liquid comes to a full rolling boil.
Add large live hard shell crabs to the steamer (or large pot) sprinkling each layer generously with the dry seasoning mix. NOTE: For safety reasons, the crabs must be LIVE.
Cover the steamer (or pot) and wait for wisps of steam to escape from under the lid, which usually takes about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crabs turn bright orange. If the crabs’ shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked.
Remove crabs from steamer and place on a large platter and sprinkle lightly with the dry seasoning mix.
Get messy and enjoy! Crack some ice cold beers, and don’t forget to enjoy some Little Baby’s Ice Cream for dessert! 😉

NOTE: If you want an easy clean up, it is best to eat the crabs on a newspaper-covered table.

Steamed Blue Crabs Recipe - NYT Cooking

For steamed crabs, that beach-town summer standby, the Chesapeake catechism teaches plenty: buy more crabs than you think you need, use more spice, a larger pot. Get wooden mallets. Prepare to eat for a while.

If you don’t have a crab pot, and most of us don’t, fiddle with the largest stockpot or pasta boiler you have. Set a few clean, empty metal cans upside down on the bottom or invert a colander in there, anything that allows you to have a boiling liquid at the bottom and crabs above it, with none of them swimming around in the soup.

Yield: Serves 4

12ounces beer
1cup apple-cider vinegar
1dozen large blue crabs
½cup Chesapeake-style crab seasoning, preferably Old Bay

Ingredient Substitution Guide

Step 1
Place a steamer pot or any large, heavy pot with a tight-fitting lid on the stove. (In the latter case, improvise a rack on the bottom of the pot that will keep crabs a few inches from the bottom.) Add the beer, vinegar and 1 cup water. Bring to a boil over high heat.
Step 2
Put a layer of crabs on the rack in the pot. Sprinkle with a generous amount of seasoning, then repeat with another layer, and another, until all 12 crabs are in pot (and well seasoned). Cover and steam over medium-high heat until the crabs are bright red, 25 to 30 minutes. Remove the crabs with tongs. Serve over newspaper, with mallets and picks.

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Recipe Tags

Seafood
Beer
Crab
Dinner
Easy
Quick
Main Course

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Number of servings

Crab meat

700 grams
Breadcrumbs

150 grams
Butter

120 grams
Egg

2 pieces
Sweet pepper

1 thing
Onion

1 thing
Parsley

40 grams
Celery

40 grams
Olive oil

2 Art. spoons
Garlic

2 slices
Thyme

5 grams
2 tsp

1.

Melt butter and olive oil in a small skillet. Fry finely chopped onion, garlic, sweet pepper, chopped parsley, celery and thyme for 5 minutes.
2.

Add minced crab meat and MAGGI® SPICE BOUQUET. Fry for another 15 minutes, stirring thoroughly. Then add breadcrumbs. Remove skillet from heat and let cool.
3.

Beat the eggs. When the mixture has cooled, form into balls. Dip each ball in the egg and roll in the remaining breadcrumbs. Deep fry or pan fry in plenty of oil until golden brown.