Instructions: Combine seasonings, vinegar, and beer in a large mixing bowl; stir well.

Place 18 crabs on a rack in a very large stockpot with a tight fitting lid. Pour half of vinegar mixture mixture with remaining crabs and vinegar mixture; cover stockpot with lid.

Place stockpot over high heat, and steam 20 minutes or until crabs turn bright red in color. Remove crabs immediately to a serving platter or bring crabs to room temperature, and refrigerate until ready to use.

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