You will need a steaming pot that is big enough to handle the amount of crabs you are steaming. Place about two inches of water in the pot. You do not want to run out of water because this will scorch the bottom of the pot. An internal basket is needed to keep the crabs out of the water. Bring the pot of water to a boil before placing the crabs in the pot. Put half of the crabs in the basket and then sprinkle a liberal amount of crab season (see crab seasoning) on the crabs. Put the remainder of the crabs in the basket and then sprinkle again with seasoning. After the crabs have been loaded place the lid on top of the pot making sure the lid is tight against the pot with no gaps.
Steam times will vary depending on the size of the pot used, the number of crabs being steamed and what type of heat source is being used.
There is a reference guide below that shows the approximate times for steaming different amounts of crabs. You will notice as the crabs are getting closer to being done that steam will start to push out from under the lid. It is recommend that you continue steaming the crabs after the steam has become more apparent for an additional 5 to 20 minutes depending on the amount of crabs. The top shell of the crabs will be a shade of orange when they are completely cooked. If you notice crabs with blue or green splotches on the shell continue cooking until they are completely orange. When the crabs are completely cooked remove them from the pot and they are now ready to be served. 1 dozen crabs 15 minutes, ½ bushel 20 minutes, 1 bushel 35 minutes.