Steamed Blue Crabs With Homemade Bay Seasoning

Recipe Ingredients

		Emeril's Homemade Bay Seasoning
2 tablespoons	30ml	Chili powder
2 tablespoons	30ml	Paprika
2 teaspoons	10ml	Cayenne pepper
2		Finely ground bay leaves
2 teaspoons	10ml	Dried oregano
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 teaspoon	5ml	Ground coriander seed
		Steamed Crabs
1		Beer - (12 oz)
1 cup	237ml	White vinegar
24		Live blue crabs - rinsed well in
		Several changes of fresh cold water
2		Lemons - quartered
1 cup	198g / 7oz	Unsalted butter - (2 sticks)
3 tablespoons	45ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Hot pepper sauce
		Hot crusty French bread - for serving
		Hot Boiled Corn On The Cob
6		Fresh corn - shucked
		Salt - to taste
		Bay seasoning - (optional)

Recipe Instructions

For the Bay Seasoning: In a large bowl, combine chili powder, paprika, cayenne pepper, bay leaves, oregano, salt, sugar, dry mustard, thyme, black pepper, white pepper, and coriander seed and set aside.

For the Crabs: Inside a large pot, place an expandable steamer basket on the bottom. Add the beer, vinegar, and enough water to come up to the bottom of the basket. Cover the pot and bring to a boil. Carefully transfer the crabs with tongs to the basket, spritz with fresh lemon juice, and toss in the lemons. Sprinkle bay seasoning, to taste, over each layer of crabs (about 1/4 to 1/2 cup).

Cover the pot tightly and steam until the crabs are cooked through, about 10 to 15 minutes. (To check doneness, remove a crab leg, break open, and taste.)

Melt the butter in a small saucepan. Add lemon juice, salt, and pepper sauce. Remove from the heat, adjust seasoning to taste, and serve as a dipping sauce for the crabs, bread, and corn.

Hot Boiled Corn on the Cob: In a pot of boiling water, add salt and corn and cook until tender, about 5 minutes. Remove from the heat and carefully remove the corn with tongs to a serving platter. If desired, sprinkle with additional bay seasoning.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E41) - from the TV FOOD - NETWORK

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