Beer Steamed Blue Crabs

In a pot deep enough to accommodate all the crabs, use tongs to place the crabs in the pot. Sometimes this is difficult because the crabs may grab one another but do the best you can. When the pot is filled with crabs, pour in the beer and the seasoning. Cover the pot tightly and place it over medium-high heat. When the beer boils, cook the crabs for 20 minutes, or until bright red. Using the tongs, carefully remove the hot crabs from the pot and place them on a strong serving tray. Line your table with several layers of newspaper, put out crab knives and mallets, and start eating. Careful, those crabs are hot! 

Garlic Crabs are perfectly prepared with already steamed crabs. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs and juices maintain their wonderful flavor. At my grandmother Josey's shore shack, we even used cleaned soft-shell crabs. Yes, it's true they also work. In fact, what's nice is you can eat the entire crab vs picking through the shell. Also, serve with plenty of napkins and bibs...oh and a frosty beer.