Serve your crabs with ice-cold beer—a lager or a pilsner works best. The crisp carbonation cuts through the rich, sweet meat. Corn on the cob and coleslaw are classic sides, but honestly, the crabs are the star.
Have extra Old Bay on the table for dipping, along with melted butter and more vinegar. Some people swear by a squeeze of lemon, but I say trust the steam. You can also put out crusty French bread to soak up all the seasoned juices on the plate.
Do not—I repeat, do not—serve this to your date if you’re trying to impress them with elegance. Save that for a dinner of filet mignon. A crab feast is for trusted friends, family, and people who are okay with you having shell fragments in your hair.
