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 Alaskan Amber Crab Pot Party
Ingredients
Seafood
Methods/steps While there are such modern conveniences as the seafood department at your local grocer, the Alaskan Brew Crew still do it the old fashion way. Setting the table for dinner includes hauling in the pot, cleaning the crab onboard the skiff or on the shore and plopping fresh crab into a steaming pot of salt water and Alaskan Amber. Some choose to cook crab in the whole hence the saying, What’s a crab’s last words? Ooo Jacuzzi!
More Pot Party Basics The friends with whom you sit down to a crab feast should be as serious about the occasion or at least as hungry as you are. At the best feasts, a circle of fanatics plant themselves on the beach near the tide line and surround the steaming, delectable crab pile, sleeves rolled up, ready to dig in. The Brew Crew usually has a propane burner or campfire handy. We outfit a large pot with beer and some butter dropped in to counter act the foaming that may occur when you get the pot really rocking and rolling. Speaking of tunes, acoustic instruments are always welcome around the fire. If your friends are better friends than musicians, let us recommend tunes from KEXP.org or check out the band of Brew Crew members that make up Brown Haven. A crab pot party is a great way of getting back to nature. And since it’s customary to eat with wild abandon, crab feasting makes a mess. Spread out the local newspaper on your picnic table outside where you can hose off the evidence. In Alaska, that’s important so as not to attract bears. If you’re a purist, you don’t have to serve anything but crab. Since many folks in Alaska have roots from outside, we often find corn and potatoes cooked with the crab. Layer those down first since they take longer and the last thing you want to do is over cook the crab! Add the crab to the pot in layers, sprinkling each layer with crab spice. You can make your own with roughly equal parts salt, pepper and paprika or cayenne. Cover the pot and let it cook. Another option is to cook the potatoes and crab first, then remove and layer the crab in the pot and lay the corn on top to keep warm. Boil the crab for 10 minutes or so. Start your clock as the pot returns to a boil. The length of steaming depends on the size of the pot and how full you’ve stuffed it with crabs. Cook/steam until the crabs have turned from their natural color to a bright orange/red. It’s a good idea to let them steam without a lid for the last few minutes to get rid of some of the moisture. Serve with melted butter for dipping. Try good balsamic vinegar if you aren’t a melted butter fan to it gives the crab a nice kick. Napkins (i.e. a roll of paper towels) are good for catching the butter that drips off your chin or dribbles down your elbows. Utensils are your hands, maybe some crab crackers or just the fat handle of a kitchen knife. In order to do it Alaskan, it must take place with great enthusiasm, plenty of Alaskan beer and continue for hours. When you are all done, just roll up the newspapers and stuff into a bear proof container so you don’t attract any unexpected visitors. Alaskan Crab Pot Party For a more civilized dining experience, add the following entrees along with crab, crusty French bread, green salad and plenty of Alaskan beer. Paper towels and newspaper can be replaced by napkins and tablecloth, but only if absolutely necessary! Alaskan Beer Steamed Crab Brewmaster’s Marinated Black Cod Alaskan Amber Salmon Marinade Enjoy! |
   
Egyptian pyramid builders got three beer breaks per day.
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