how to cook crabs

don’t overthink it. the best crabs are simple: steam them hot, season them well, and eat them with your hands. here’s an easy, beginner-friendly guide you can follow every time.

quick rules

cook crabs the same day you get them (best flavor + safest).
only cook crabs that are alive and moving (don’t cook dead crabs).
steam is the easiest + most “classic” way (recommended).

your kit includes everything you need!

gear

large pot with lid (or steamer pot)
steamer rack / insert (or a metal colander that fits)
tongs or gloves
tray or newspaper/table cover for serving

ingredients

crabs (live)
seasoning (old bay or your favorite)
water + vinegar or beer (for steaming liquid)
optional: melted butter, lemon, hot sauce

seasoning tip

don’t be shy with seasoning. steam cooks fast, so most flavor comes from what you shake on at the end (and a little during).

choose your method

steam is the go-to. boiling works too (especially if you’re doing a seasoned liquid).

steam crabs

fast • classic • easy
1. set up the pot: add about 1–2 inches of water (or half water + half vinegar/beer). place a steamer rack above the liquid.
2. bring to a boil: cover and get the liquid boiling hard so the steam is strong.
3. add crabs: carefully place live crabs on the rack (don’t submerge). cover immediately.
4. steam time: steam about 15–20 minutes once the pot is back to steaming. (bigger crabs = closer to 20.)
5. season: turn off heat, uncover carefully, and generously sprinkle seasoning over the crabs. toss gently.
6. rest + serve: let them sit 2 minutes, then serve hot with butter, lemon, or vinegar.
how to know they’re done

shells turn bright orange/red and the meat is steaming hot. if you’re unsure, give it 2–3 more minutes.
boil crabs

simple • great for seasoned water
1. season the water: fill pot enough to cover crabs. add salt + your seasoning (or old bay).
2. boil hard: bring to a rolling boil.
3. add crabs: carefully add live crabs. cover and bring back to a boil.
4. boil time: boil about 10–12 minutes once boiling returns.
5. drain + season: drain well, then sprinkle seasoning over the top and toss.
6. serve: hot and messy is the goal.
bonus flavor move

after boiling, let the crabs sit in a bowl with a little extra seasoning for 2 minutes before serving.

serving tips

set the table: newspaper or a table cover + a bowl for shells makes cleanup easy.
butter is optional, but beloved: melted butter, lemon, and a splash of vinegar is a classic trio.
how many per person: plan on 6–10 crabs per adult (depends how hungry your crew is).
leftovers: pick the meat and refrigerate in a sealed container. best eaten within 1–2 days.

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