Crabs are for steaming, shrimp are for boiling, clams can be done many ways.
Had a family get together Sunday. I use JO spice #2 , crabs cooked perfectly in 30 mins. Inch of liquid in the bottom of the steam pot, half water and half apple cider vinegar ( don’t waste a beer please ). Layer the crabs with seasoning, pour it on thick. I use about 2 cups dry seasoning ( JO ) per steamer full. Put a brick on top or you’ll have crabs crawling everywhere - trust me. Steam 30 minutes and take the top off the steamer when finished to let the heat escape - leaving the lid on will over cook them.
While that’s steaming , get a shrimp boil going. Water, vinegar, plenty old bay or JO seasoning, sliced onions sliced lemons. Little more seasoning, then some more. Bring to a boil, add shrimp. Don’t add too many to cool the water, handful at a time. Take them off when they float, 5-7 min depending on the boil. Shell should peel off easy
Clams can be done many ways. Sunday we did casinos so I’ll share that one. Slice the clam in half. We use a home made clam-wammer. A dull knife and hammer will do. Open the clam, the clam will be cut in half. Half the meat on one shell and the other half on the other. Use a smaller knife to loosen the meat from the shell. Lay the opened clams on a baking sheet , don’t drain the liquid outta the shell. To each clam, Add bread crumbs ( about half a small spoon full ) , dash of worcestershire , pinch of cheddar cheese , small piece of bacon , drop of hot sauce. Bake on 400 for 15 min, or until the tops are browned. Can broil to speed the browning up.
Serve the crabs , shrimp and clams to a hungry crowd, and listen to the great stories told around the table
