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Ingredients
- 1 x Bushel blue crabs, alive (male #1 large and up preferred)
- 1 lb Crab spice (Jo brand preferred, Old Bay will do in a healthy pinch)
- Â Â Assorted chile powders (we had Pasilla, Chipotle, Ancho, and Habanero)
Directions
- The 6th DC area Hotluck is now in the history books. A grand time was had by all. About 55-65 people attended (if you include the staff of a neighboring restaurant). The weather was appropriately warm! We set a new temperature record in Annapolis today. Outside the mercury hit 93, but the cold breeze off the water keep everyone from overheating. Inside however we were heating up quite well with dishes diverse as Thai Beef Salad, Sunset Tamales with a hab sauce which was to die for (We have to have those recipes please), custom made for us One Bite Perfect Nachos (I just named which, they were darn good) Steamed Local Blue Crabs, Piquant Salmon Rolls, New Mex Chile Ale (all you home brewers have to pry the method from Lynn) , Curried Chicken, Veggie Lasgane w/ habs, and some hauntingly sneaky Chile Chocolate Chip Cookies. I do not remember them all. heres mine.
- Place the crabs in a steamer basket. Layer crab, spice and chile pwdr. As the steamer basket we used is divided into 4 sections each was used separably for the chile pwdr. Cook crabs until shell turns orange about 15 minutes w/ 240F (115C) steam.
- Serve with extra Crab Spice, Cider Vinegar, Corn, Beer and Friends
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