1 bushel (about 8 dozen) live Maryland blue crabs, preferably large.

Note:
Males are usually larger.
A bushel is enough for 2 to 3 pots of crabs, depending on their size.
For Each Potful Of Crabs:
2 (12-ounce) cans beer
4 cups water
1 (8-ounce) packet crab boil seasoning,
usually available where crabs are purchased
2 sticks butter, melted (optional)

Equipment:
Brown packaging paper for covering table
Tape
4 gallon crab pot, with tight-fitting lid
Heavy garden gloves
Wooden mallets or hammers
Small paring knives

Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot.

It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly.

Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.