Set up a steamer on the stovetop – steamer insert should be 2-3 inches above
the liquid in the bottom of the pan.
Whisk together beer, vinegar, water and 1 tablespoon Old Bay in the bottom of
the steamer. Bring to a simmer over medium heat.
Layer crabs on the steamer insert, seasoning each layer with the remaining Old Bay Seasoning and salt. Cover and steam 25-30 minutes, until bright orange with no hints of blue or green. Serve with mallets and picks on newspaper-lined table.
With Ellen Mueller
You read that right! Shrimp-stuffed filet! It’s a new version of surf and turf here at The Cooking School. This restaurant-quality meal is not beyond your reach. Ellen is ready to show you how to prepare the perfect steak you deserve to enjoy!
• Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette
• Shrimp-Stuffed Filet Mignon with Béarnaise Sauce
• Yukon Gold and Sweet Potato Gratin with Herbs
• Bourbon Baked Apples