Kasag (Steamed Blue Crabs)


2 1/2 tablespoons OLD BAY seasoning
cider vinegar
3 tablespoons salt

The pot should have a raised rack, minimum 2″ high.
Add equal quantities of water and vinegar to just below the level of the rack. Layer crabs; sprinkle each layer with a mixture of OLD BAY SEASONING and salt.
Cover and steam until crabs are red.


3 quarts water
1 OLD BAY Crab Boil
spice bag 1/4 cup
cider vinegar
2 tablespoons salt

Fill a large pot with 3 quarts water, vinegar, spice bag, and 2 tablespoons salt.
Bring to a boil.
Add blue claw crabs.
Bring back to a boil, cover 20 minutes or until crabs turn red.
Remove and drain.
To enhance flavor omit vinegar and add large pieces of celery,
onion, and lemon to boiling water before adding crabs.
If spice bags are not available substitute 3 tablespoons OLDBAY seasoning
and 1 teaspoon crushed red pepper.


egg lightly beaten
crushed cracker crumbs

Live soft-shelled crabs are killed at cleaning.
It may seem unpleasant, but the quickest way to do this is by
sticking the point of a knife or an ice pick between the eyes.
If you bought your soft-shell crabs frozen, let them thaw a bit before cleaning.
Lay the soft-shelled crab on its back and remove the apron.
Turn the crab over, lift up the pointed ends (spikes) and
remove the six gills on each side.
Then replace each point with its original position.
With scissors, cut off the mouth, eyes, and feelers.
Wash the crab thoroughly, even under the spikes.

Dip the crab in egg and cracker meal and fry, deep-fry, or broil for ten minutes, approx five minutes on each side, and season to taste with salt, pepper,
and a shake of OLD BAY seasoning.


3 lemons, quartered
12 new red potatoes
6 small ears of sh corn
6 small yellow onions
6 medium carrots
1/4 Cup OLD BAY seasoning
1 tablespoon crushed red pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
12 live blue crabs
1/2 cup salt
1 cup white wine

Fill a large 10-quart stockpot one-third full with water.
Add wine, OLD BAY seasoning, salt, peppers, and lemons, bring to boil.
Then add potatoes, corn, onions, and carrots, cover, and let boil for 10 minutes.
Add the crabs, cover, and return to boil.
Once steam starts to escape from under the cover, lower to medium let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more.