1 steamer insert, like the kind you use for vegetables
Ingredients
5 to 7poundswhole spider crabs,alive
1/2cupOld Bay seasoning(optional)
5 to 10 bay leaves(optional)
1cupbutter, melted
2lemons, quartered
Instructions
If using, scatter the bay leaves in the bottom of a very large pot.
Set a steamer insert into the pot. If you don't have one, you can crumple up foil into large blocks or balls that you can rest the crabs on, so they are not submerged. Fill the pot with enough water to just about come over the level of the steamer insert, about 3 to 5 inches.
If using, dust the live spider crabs with the Old Bay Seasoning. They won't mind.
Get the water boiling in the pot, then lower the crabs into the steamer and cover it tightly. Steam over medium-high heat for 30 minutes.
While this is happening, melt the butter and put it in little ramekins for everyone. Also get a large basin of ice water ready. Your sink is usually your best bet.
When the crabs are done (they'll be red), plunge them into the ice water for a couple minutes to cool off. This helps the meat come away from the shell.
To eat, pull the top of the carapace off the crab. Clean out the insides, which are icky and gooey. Remove all the feathery gills - they are toxic! Pull away all the legs from the body, trying to get the meat that is attached to the base, which is delicious. My advice is to pre-crack the claws before you serve, because you'll likely need a hammer.