Quote:
Originally Posted by Rich Z
Try using vinegar with the Old Bay seasoning........  |
The steaming liquid I use is a blend of water, vinegar and beer. My daughter eats them by dipping the meat into vinegar and then rubbing the old bay and rock salt off the shell. Since I use a LOT of seasoning on the crabs, I have plenty on my hands while eating that will make your lips tingle. I have tried the vinegar, but prefer the natural taste of the crab meat with the seasonings.
BTW Rich, typically what are you paying for live crabs up there? Lately, I can usually get number ones (6 inches or better, point to point) down here for around $35 a dozen. Under 6 inches for around $25.