Beer Crab Legs
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Pour enough water into the baking dish to partially submerge the crab legs around ½ an inch.
Beer crab legs. Add the crab legs to the colander place the colander on top of the pot of boiling broth and add the lid. You do not want the lower layer of crabs to get wet. Pour in the beer and bring the heat back up to medium.
Draw butter on the dish and serve it. Decrease the flame to medium-low and cook it for 6-8 minutes until the crab legs are heated thoroughly. Cover the pan with a domed lid or use heavy-duty foil.
Then reduce to low heat put crab legs into the pot sprinkle some salt or place lemon wedges into the liquid to eliminate odors. Bring beer lemons and garlic to a boil in a large stockpot with a steamer insert. Put the steam basket in the pan.
Crab legs should be added and the cover should be placed over them. If you do not have beer and vinegar water is an acceptable substitute. Turn heat down to medimum.
The liquid must not exceed the bottom of the evaporator basket. Once the beer starts to simmer just slightly nestle in the lemon wedges. Lager is the best choice for picking crabs either whole blue crabs or crab legs.
And rapid boiling water fill the pot about 13 of the way with water Cover tightly and steam them. Add crab legs to pot and cover. Bring to a boil over medium-high.
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