Beer-Poached Blue Crabs with Sweet 'n' Savory Coleslaw
- Level: Easy
- Yield: 2 to 4 servings
- Total: 35 min
- Active: 10 min
Ingredients
Six 12-ounce bottles pale lager beer
4 tablespoons Old Bay Seasoning
4 bay leaves
10 whole black peppercorns
1 teaspoon red pepper flakes
2 tablespoons kosher salt
12 blue crabs (preferably male)
Sweet 'n' Savory Coleslaw, optional, for serving, recipe follows
Sweet 'n' Savory Coleslaw:
3/4 cup mayonnaise, or to taste
2 tablespoons sweet pickle relish
1/4 teaspoon salt
1/4 cup sugar
3 cups peeled and shredded carrots
One 3-pound head of green cabbage, shredded
1/4 cup thinly sliced scallions, green part only
1/4 teaspoon celery seed
Directions
- 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.
- Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired.
Sweet 'n' Savory Coleslaw:
- In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
- Refrigerate for at least 4 hours and mix again just before serving.
Cook’s Note
Mayo-less Coleslaw--Some people prefer their coleslaw with little or even no mayo. Maybe that's how your mama made yours. It's more a German-style dish, almost like a pickled relish, and that's good, too. I just happen to like mine with lots of mayo, the way my own mother made it.