STEAMED BLUE CRABS
Steamed Blue Crabs
Steamed Blue Crabs
When the Mother cycled across the USA, she ended the journey in Rehoboth, Delaware. My sister, dad, and I joined here there to celebrate. That’s the first time I tasted steamed blue crabs. While Quinn and Max liked them, they didn’t develop a hunger for them like I did. I had to wait several more years for Sam to move home before I had someone else who craved crabs. Over the years, Sam and I have indulged in crabs in several places along the East Coast. We’ve cover hotel rooms with newspaper and pack our own mallets in luggage.
When we started eating keto, the urge to make steamed blue crabs at home intensified to a fever pitch. Sweet, succulent crabs covered in salty deliciousness with melted butter haunted my dreams. Sam finally relented and let me order a bushel for her birthday. My brother in law Mike cooked them with my Chesapeake Bay Seasoning blend and served them with melted butter to add fat.
Sam and her sister Mary with blue crabs
Thanks to the internet, I found it easy to order live blue crabs. No road trip required. KetoLuxe doesn’t get much better than this.
Purchase your KetoLuxe Chesapeake Bay seasoning by clicking here.
Less than 5 minutes
2 cups apple cider vinegar
2 cups water
1 cup Chesapeake Bay Seasoning
1 dozen live large blue crabs, preferably males from Maryland
½ cup butter, melted
- In a large crab steamer with insert, bring vinegar and water to a boil.
- Layer crabs in steamer, sprinkling Chesapeake Bay Seasoning on each one.
- Cover and cook for 30 minutes, until crabs are bright orange.
- Serve immediately with melted butter.
Want to use already cooked crabs from the seafood market? Just follow the same instructions to reheat them.
To preserve our crab population, my family only eats males.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 0 grams
Total carbs: 0 grams
Fiber: 0 grams
Fat: 14 grams
Protein: 17 grams
Glycemic load: 0