BEER-POACHED BLUE CRABS WITH SWEET 'N' SAVORY COLESLAW

Beer-Poached Blue Crabs with Sweet 'n' Savory Coleslaw image

Provided by Food Network

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 16

Six 12-ounce bottles pale lager beer
4 tablespoons Old Bay Seasoning
4 bay leaves
10 whole black peppercorns
1 teaspoon red pepper flakes
2 tablespoons kosher salt
12 blue crabs (preferably male)
Sweet 'n' Savory Coleslaw, optional, for serving, recipe follows
3/4 cup mayonnaise, or to taste
2 tablespoons sweet pickle relish
1/4 teaspoon salt
1/4 cup sugar
3 cups peeled and shredded carrots
One 3-pound head of green cabbage, shredded
1/4 cup thinly sliced scallions, green part only
1/4 teaspoon celery seed

Steps:

In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly.
Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired.
In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
Refrigerate for at least 4 hours and mix again just before serving.