(Chop off anyones hand that tries to lift the lid too soon!) When done use tongs to lift out steamed crabs to a table covered with newspapers or brown paper.
07Repeat until all Crabs are Steamed, changing the vinegar and water and adding new "seasoning" to each new batch.
08Serve at once with extra "seasoning" and "crab mallets" to break open claws.
09Or store in brown paper bags in the fridge until needed 4-5 days (NO LONGER!!!).