12 live blue crabs (discard all dead crabs - Crabs that are dead will not taste good)
Old Bay seafood seasoning
table salt
2 cups water
2 cups white vinegar

PREPARE THE SEASONING:

You will want enough seasoning to completely cover the crabs. For 1 dozen crabs, you will need 1/2 cup or more of seasoning.

Create your seasoning by mixing the table salt and Old Bay using a 1:1 ratio.

Tip: J.O. Spice Co. makes an excellent seasoning for crabs - J.O. No. 2 that is pre-mixed with salt. If you use J.O. No. 2, you should omit the salt. I prefer Old Bay and salt.

STEAM THE CRABS:

If using a traditional two-part top/bottom steamer, set the top half aside and pour the water and vinegar into the bottom half of the steamer. If using a steamer that has an insert, remove the insert and add the water and vinegar. With lid on, place the water/vinegar mixture on your heat source set at high.

While you are waiting for the water/vinegar mixture to boil and steam, add the crabs to the top half or insert of the steamer and season the crabs in layers so that all crabs are liberally covered with seasoning.

Once the steamer is steaming, place the crab-filled top half of the steamer on the bottom half (or insert the steamer insert) and place the lid on top. Keep the heat set on high.

Once you can see a decent amount of steam escaping from the lid (this can take 5 to 10 minutes depending on how full the steamer is), lower the heat to medium to medium-high. Allow the crabs to steam for 20 minutes (no more, no less). The crabs are done. They should be bright red.

Note: More crabs requires more water/vinegar because it will take longer for sufficient steam to build up before reducing the heat to medium to medium high.

Submitted by: ADB, a Marylander