There’s nothing better than a meal of hard shell crabs, corn on the cob and a cold beer on a hot summer night. Throw in a little coleslaw, make sure you have plenty of newspapers and you are set for a real treat! Since my husband is from Baltimore, this is a must at least one summer night in our household.
This was our dinner last night and the crabs were heavy, meaty and delicious! Just follow the instructions on the back of the Old Bay can. Make sure your blue crabs are alive to start, wash them in the sink using long tongs, as they will bite. Create a steamer rack in a large soup pot, (I use a store bought aluminum pan, upside down and punched with holes), fill with about 2″ of half water and half cider vinegar, (or you could use plain old white vinegar), put the live crabs in, layer by layer sprinkle heavily with Old Bay, cover and steam for 30 minutes and voila – get ready to work for the succulent crab meat. It is worth it!
(Now, what in the world are we going to do when we finally give up getting the Times every morning in paper format?)
Let’s talk about temperature
The Very Best Way to Cook Corn on the Cob
Salmon with Mango Tomato Salsa
Sweet and Sour Coleslaw
Kale with Ginger and Carrots
Pimm’s Cup was a drink we enjoyed many years ago and I appreciated your sophisticated take on this summer thirst quencher. Our’s was very simple, Pimm’s cup, Seven-Up and a slice of cucumber. We thought we were very British and worldly.
Also, back then, there was a Pimm’s Cup 1 and a Pimm’s Cup 2. Don’t remember the difference but it was important that you got the right one.
To your good health!
Yes – I feel very British while drinking it – especially when watching the Olympics!
Wish we were there ..what a treat …A crab bake
Marie
They were so good!! Looking forward to next week!
Hi Mary Frances I look forward to blue crabs every summer. Nothing is better and looking at this photograph I am so happy the season will be here soon.
I couldn’t agree with you more!!