“In my opinion, steaming locks in the full flavor of the crab. Frank Bradley, executive chef at Hendrix in Columbia, South Carolina Steam is obviously a higher temperature than boiling water, therefore it cooks the crab faster and more efficiently without the concern of water logging.” If you can find it, use National Bohemian (Natty Boh), and Old Bay. “My girlfriend, being from Maryland, has made sure I always do this the correct way. Erik Niel, executive chef at Easy Bistro & Bar in Chattanooga In the real South we boil crabs, not ’cause we are heathens and don’t have contraptions to steam, but because we like to infuse flavor into the meat while we cook. Thus, we have crabmeat that tastes seasoned every time…all the time.” “Steaming blue crabs in the South is blasphemy! I understand the mechanics and thermodynamics to it, but what’s the point?! You steam ’em, and then you have to sprinkle seasoning all over them and hope that while you’re eating them, a little bit of the seasoning gets on your hands and maybe, just maybe, seasons the crab meat a bit. Maybe you get a good bite, and maybe nothing. Drew Van Leuvan, executive chef of Ecco Buckhead in Atlanta We boiled blue crab (and shrimp)-and I’ll always stick to that method because it delivers a better result by introducing the broth’s flavors to the crab, leaving a wonderfully flavored stock, which later can be turned into a soup or a killer dipping sauce. “One of my best friends from culinary school and I used to visit his family home in Nanjemoy, Maryland. It’s directly on the upper end of the Potomac River. Brian Landry, former spokesperson for the Louisiana Board of Seafood, and owner and executive chef at Jack Rose in New Orleans and Marsh House in Nashville ![]() Because steaming is at a much hotter temperature (up to 600 degrees), you wind up getting a rubbery texture. Water boils at only 212 degrees, so that preserves the great texture blue crab is known for.” “Blue crab is sweet with a hearty texture, and when you steam them, you lose that. Michelle Weaver, executive chef at Charleston Grill in Charleston, South Carolina Boiling ensures the seasoning gets evenly distributed throughout the crab and keeps it moist. If you steam the crabs all the seasoning ends up on the outside shell and eventually on your fingers. It’s not like Cheeto dust, either -you don’t want to lick it off. That’s just nasty!” “The water is a seasoned bath for the crabs. Isaac Toups, author of Chasing the Gator, and chef and owner at Toup’s Meatery in New Orleans You can’t get this kind of flavor by steaming.” My favorite way to eat blue crab is my dad’s camp stew. When you steam it, the flavor just stays on the surface. Boiling results in more flavor because the crab soaks it all in and absorbs it. ![]() Where I’m from, we boil our seafood-crab, shrimp, and crawfish. And if we’re lucky, we wind up with a shit-ton of blue crab before the weekend is over. “At our camp, my dad always puts out crab traps. Here we present their cases for superior crustacean preparation. So, when we asked ten of the South’s most passionate chefs whether they prefer their blue crabs steamed or boiled, it wasn’t surprising that things got a little… heated. SEC football, mayonnaise brands, how to clean a cast-iron skillet-Southerners love a good debate.
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