Oxmoor House JANUARY 1984
Combine seasonings, vinegar, and beer in a large mixing bowl; stir well.
Place 18 crabs on a rack in a very large stock pot with a tight fitting lid. Pour half of vinegar mixture over crabs. Repeat procedure with remaining crabs and vinegar mixture; cover stock pot with lid.
Place stock pot over high heat, and steam 20 minutes or until crabs turn bright red in color. Remove crabs immediately to a serving platter or bring crabs to room temperature, and refrigerate until ready to use.
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