Here is our recommended steaming process for steaming crabs outdoors. You can always use a stove top (instead of the propane) when steaming smaller batches. Read the notes below for some helpful hints.Equipment:CoolerCrab glovesPropane tankPropane burnerPot with steamer basket/insertGrill glovesIngredients:Bag of iceCrab seasoningFlavor to taste (beer, vinegar, cider vinegar)Process:Keep crabs at a mild temperature to prevent dead loss30 minutes before cooking:Sort live crabs into coolerCover with iceFill with waterPrepare burner and pot:Fill bottom of pot with water (1-2")Add flavor to taste (½ beer, ½ c vinegar or cider vinegar)Lite burnerBring to rapid boil with lots of steamDrain ice water from crabsTransfer crabs to steamer basketLayer top up and season generouslyPlace basket in potReturn to boil/steamSteam for 25-30 minutesCheck crabs for completely bright red shellsRemove from pot/basketImportant Notes for Best Results:Be careful!!! Things are hot, under pressure, sharp and trying to attack you!!!Only cook live crabs. (You do not know how long a crab has been dead for unless you caught them yourself)Putting the crabs in a ice bath before steaming slows their movement, makes them much easier to handle and helps keep the claws attached while cooking.When filling the pot, use enough water to prevent the pot from burning but be careful not to boil the bottom crabs.Leave a unseasoned/lightly seasoned crab around the top to check for color.For best results, have a powerful burner to quickly return the pot to boiling/steaming when the crabs go in the pot.After cooking, keep the crabs uncovered. Covering will continue the steaming process and overcook the crabs.If corn is in season, crop off the ends and throw some ears of corn on top of the crabs.
