3 doz. cleaned crabs
1 1/4 c. corn oil
1/2 c. wine vinegar
4 1/2 tbsp. seafood seasoning
1 tbsp. salt
1/2 tsp. red pepper flakes
4 tbsp. parsley flakes
1 can beer (12 oz.)
1 lb. thin spaghetti (No. 11)
Grated Parmesan cheese

Clean crabs thoroughly; remove claws from bodies, clip jointed legs so they will fit in pot easier. In enameled crab pot mix corn oil, seasonings, vinegar and beer. Place claws in bottom of pot, then bodies (backshell facing up). Depending on size of crabs two pots may be needed, in that case double ingredients.

Bring sauce to a boil. Steam, covered tightly. Occasionally remove from fire, keep lid on and shake to cover crabs with sauce. Return to fire and steam 15 to 20 minutes or until crabs turn red in color. Time will vary depending on size of crabs. Don't overcook, crabs should be firm. Remove from heat.