You can find steamer pots online or in specialty kitchenware stores. Try mixing other liquids into the water, such as lemon juice, light beer, or vinegar, to add more flavor.
If the water level is above the rack, drain some of the liquid. If your steamer pot has a basket instead of a rack, set the basket inside so it’s above the water.
You can use either fresh or frozen blue crabs. Make sure frozen crabs are completely thawed before you cook them. You do not need to kill them or clean them beforehand.
Another way to check if the crabs are finished cooking is if the bottom of their bellies start to pop out and away from their body.
Wear a bib or tuck a napkin into your shirt so you don’t spill crab on yourself. Cooked crab lasts in the fridge for 3-5 days or in the freezer for up to 3 months. [6] X Research source
Add other liquids to your pot, like lemon juice or vinegar, if you want to change your crab’s flavor.
The crabs don’t need to be cleaned before you boil them. Work in batches of 3-4 crabs at a time if you need to make a large meal.
Don’t submerge the crab for too long or else they’ll get too cold.
Crab can be kept in the fridge for up to 5 days or in the freezer for 3 months. Make sure the meat is sealed in an airtight container. [11] X Research source
If you are cleaning a live crab, boil it in water for 1 minute to kill it. Make sure frozen crabs are completely thawed before cooking them. You can leave the legs attached to the crab if you want. Otherwise, you can twist and pull them off of the body.
Line your baking sheet with aluminum foil for an easy cleanup once you’re done cooking.
Be careful not to swallow any of the shell pieces since they could be sharp.
