Throw a Backyard Crab Bash
By JENNIFER VOGELSONG
For Smart
Precious few occasions allow etiquette-conscious adults to don bibs, eat with their hands, pound on their food and just plain make a big ol’ mess.
Picking crabs is one of the best excuses around for engaging in such typically taboo behavior.
Still, that shouldn’t be reason for skipping out on a crab feast complete with plenty of beer, food, friends and fun. Crab connoisseurs may have their own favorite methods for getting at the steamed meat, but Tom Gotwalt, owner of T&T Seafood in Dover Township, suggests following these steps:
INGREDIENTS FOR YOUR FEAST
• Disposable tablecloths, brown paper or newspaper
• Mallets for cracking the shells
• Metal or plastic knives
• Small appetizer forks (optional)
• Condiments such as melted butter, garlic butter, vinegar, Old Bay or other crab seasoning for dipping
• Plenty of water and other drinks
• Side dishes such as corn on the cob or hush puppies
HOW MUCH TO BUY
A bushel generally includes 60-70 crabs, which will feed about 10-12 people depending on appetites and what else is on the menu. Prices vary depending on the season, availability and the size of crabs.
WHERE TO GET 'EM
Here are just a few local joints where you can pick up a handful, a dozen, a bushel or more of live or steamed crabs:
• T&T Seafood, 2899 Carlisle Road, Dover Township 764-9705
• Paddy’s Seafood, 29 E. Main St., Dallastown 246-5753
• Captain Bob’s Crabs, 4336 N. George St. Exd., Manchester 266-5235
• Henry’s Seafood, 5865 Lincoln Highway, Hellam 252-1112
STEAMING CRABS
If you’re purchasing your crabs live, put them in cold water or surround them with ice to slow them down before steaming.Fill the bottom of a two-section steamer pot with water and bring to a boil. Put the crabs in the screened top section of the steamer and cover. If you want to add Old Bay or other crab seasoning, now is the time to sprinkle it on the crabs.
Cook for 25 to 35 minutes. The crabs are typically done when the shell turns red, but sometimes the shell gets red before the meat is fully cooked.
Source: Tom Gotwalt, T&T Seafood, Dover Township
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