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A Traditional Chesapeake Crab Bake

4 to 6 servings

Ingredients

12 very small new potatoes, washed
4 large blueclaw crabs
16 mussels, beards removed and scrubbed
24 littleneck clams, scrubbed
4 ears of corn, husks and silks removed
4 4-oz. kielbasa sausages
2 tablespoons Old Bay Seasoning
1/2 pound unsalted European-style butter (such as Keller's), melted
2 lemons, cut into wedges

Method

Scrub the littleneck clams under water. Fill two pots, large enough to hold 2 bamboo steamers each, with 2 to 4 inches of water. Bring water to a boil in both pots.

Place the potatoes in a steamer on the bottom of the first pot and the crabs, seasoned with the Old Bay, in another steamer, on top of the first in the same pot.
Begin the second set of bamboo steamers after the first has cooked about 5 to 7 minutes. Put the corn in the bottom steamer of the second pot. In the top steamer add the clams and the kielbasa and cook for about 5 minutes.

After 5 minutes add the mussels to the steamer basket with the clams and kielbasa in it and continue to cook about another 5 minutes. While the seafood is cooking, melt the butter and keep it warm.

Both steamer pots should be done at the same time after about 15 to 20 minutes, or till all seafood is cooked. Serve everything on large platters with melted butter and lemon wedges.