Beer-Poached Blue Crabs with Sweet ‘n’ Savory Coleslaw

  5.0 – 1 reviews  • Shellfish Recipes
Level: Easy
Total: 35 min
Active: 10 min
Yield: 2 to 4 servings

Ingredients

  1. Six 12-ounce bottles pale lager beer
  2. 4 tablespoons Old Bay Seasoning
  3. 4 bay leaves
  4. 10 whole black peppercorns
  5. 1 teaspoon red pepper flakes
  6. 2 tablespoons kosher salt
  7. 12 blue crabs (preferably male)
  8. Sweet ‘n’ Savory Coleslaw, optional, for serving, recipe follows
  9. 3/4 cup mayonnaise, or to taste
  10. 2 tablespoons sweet pickle relish
  11. 1/4 teaspoon salt
  12. 1/4 cup sugar
  13. 3 cups peeled and shredded carrots
  14. One 3-pound head of green cabbage, shredded
  15. 1/4 cup thinly sliced scallions, green part only
  16. 1/4 teaspoon celery seed

Instructions

  1. In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly.
  2. Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet ‘n’ Savory Coleslaw if desired.
  3. In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
  4. Refrigerate for at least 4 hours and mix again just before serving.

 

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