Blue crabs are most delicious when steamed simply and eaten fresh and hot. Blue crab should always be cooked while still alive. Cooking an already-dead crab can be a severe health hazard.Continue Reading
Fill a crab steamer with one part water to one part apple cider vinegar. A crab steamer is essentially a large double boiler with a lid. The bottom pan holds the water, and the top pot holds the crabs. If you don't have access to a crab steamer, you can use a very large stockpot with a rack in it to keep the crabs above the boiling water. Once the water and vinegar mixture is boiling, put the live crabs in the steamer. Sprinkle Old Bay seasoning mix between every layer of crabs. Cover the pot.
After about 10 minutes of steaming, wisps of steam should start to emerge from the edges of the pot. After 30 to 40 minutes, check the crabs. They are finished cooking once the shells are bright orange. If the shells contain any green spots, or if they are red rather than orange, keep cooking.
Remove the crab steamer from the heat. Remove the crabs and place them on a serving platter, sprinkling once again with Old Bay seasoning. Serve the crabs with crab crackers.