One of my favorite summer traditions, as of the last few years, is downing blue crabs by the dozen during trips to the Maryland coast. (I know I’ve certainly posted enough photos of them on this blog!) It’s one of those experiences that’s so quintessentially summer—and a ton of fun when you’re with a group. Mal, Peter and I joke that that was the best part of their year living in Maryland—easy access to crabs after a day at the beach.
Apparently, the best crabs come at the end of the season—after they’ve had months to fatten up. I never made it to Maryland during September or October. But luckily, this weekend, some blue crabs found their way up to New York—and Mal and Peter stumbled upon them in Fairway.
They purchased a few pounds and invited me over for dinner. Have I mentioned that they’re my favorite people in the world? (As well as good cooks—I don’t consider the dinners I throw together for myself to be real cooking, so eating at their place, where they actually cook, is always a treat!)
…check out the claw on this guy!
The crabs sat on ice for most of the day, so Peter moved them to a box to bring them to room temperature before cooking—and make sure they were still alive. Then, he dunked them in water, and steamed them over water and vinegar. With lots of Old Bay sprinkled on, of course.
In the meantime, Mal and I fried hush puppies—our favorite crab side.
We couldn’t get authentic wooden mallets and plastic crab knives, so we made do with nutcracker sets.