Beer-Poached Blue Crabs with Sweet 'n' Savory Coleslaw

Total Time:
35 min
10 min
5 min
20 min

2 to 4 servingss

  • 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
  • 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.

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