• 1serving

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Ingredients Jump to Instructions ↓

  1. 1 Bushel blue crabs; alive (male #1 large and up preferred)

  2. 1 pounds Crab spice (Jo brand preferred; Old Bay will do in a pinch)

  3. Assorted chile powders (we had Pasilla; Chipotle, Ancho, and Habanero)

Instructions Jump to Ingredients ↑

  1. Date: Sun, 19 May 1996 20:08:26 -0400 From: Nathan Freedenberg The 6th DC area Hotluck is now in the history books. A grand time was had by all. About 55-65 people attended (if you include the staff of a neighboring restaurant). The weather was appropriately hot! We set a new temperature record in Annapolis today. Outside the mercury hit 93, but the cool breeze off the water keep everyone from overheating. Inside however we were heating up quite well with dishes diverse as Thai Beef Salad, Sunset Tamales with a hab sauce that was to die for (We have to have those recipes please), custom made for us One Bite Perfect Nachos (I just named that, they were darn good) Steamed Local Blue Crabs, Piquant Salmon Rolls, New Mex Chile Ale (all you home brewers have to pry the method from Lynn) , Curried Chicken, Veggie Lasgane w/ habs, and some hauntingly sneaky Chile Chocolate Chip Cookies. I don't remember them all. heres mine. Place the crabs in a steamer basket. Layer crab, spice and chile powder. As the steamer basket we used is divided into 4 sections each was used separably for the chile powder. Cook crabs till shell turns orange about 15 min w/ 240F (115C) steam. Serve with extra Crab Spice, Cider Vinegar, Corn, Beer and Friends CHILE-HEADS DIGEST V2 #324 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,


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