Crabs!

Melt the butter in a large pot over medium heat. Add in the garlic and saute for 2 minutes, stirring often. Add in the chicken broth, beer and Old Bay. Stir well.

Bring to a rapid boil for 2 minutes, stirring often. Set aside. Reheat sauce just to a boil when crabs are just about ready.

Cook your crabs. We have a very large turkey cooker that hooks up to a propane tank that we only use for crabs. So easy, and it’s all done outside—an extra perk. Frozen crab legs are already cooked, so all you are really doing is heating them up. We steam them frozen in batches for approximately 8 minutes a batch. The bigger the batch, the longer it takes. Again, all you are doing is heating them up.

If you do not have a turkey fryer, you can cook the crabs in a vegetable steamer or colander over heavy and rapid boiling water (fill pot about 1/3 of the way with water.) Cover tightly and steam them for 10-12 minutes until heated through.

As soon as the crabs are ready, begin dunking and basting them one cluster at a time in the sauce. As you place each one onto the serving dish, shake a good amount of Old Bay Seasoning onto one side of each crab cluster. Once your dish is full, spoon some of the additional sauce over the crabs; if necessary, give a couple of additional shakes of Old Bay and you are good to go.

And don’t forget some good French bread for sopping up the sauce in the bottom of the bowl. Dip your crab into it as well if you like, and please lick your fingers every once and a while. All rules are out the window when eating crabs!