I need to get a crab cooker, looking to recommendation. Thinking stainless steel pot if I can find one for reasonable $$. What size pot should I look to get? I've heard stainless will out last alum. by years, is this true?

I originally bought an aluminum cooker and never gave it a second thought. Got my hands on a bit smaller stainless steel pot and that is what I use now. Don't know if one is better than the other.

Crab tastes good from either pot.

fp

Stainless will be more durable than aluminum, but it will be more expensive.

One of the most popular, large pots these days is the Vasconia 32 quart.
It happens to be the perfect size to build a Mini WSM....Google it.
It would also be great for cooking crab.

http://www.walmart.com/ip/Vasconia-32-Quart-Aluminum-Steamer/10756126

Thanks, spending a few $ more isn't that big a deal if it lasts longer and cleans up easier.

Is 32quart large enough to cook a limit? I was thinking 44q Stainless or 50qt Alum.

The larger pot will help prevent boil overs if that is how you cook 'em (versus steaming). Stainless vs. aluminum? I went stainless and have found it cleans up nicely with one of the scratchy pads and looks a lot better than my brother-in-law's aluminum pot. I would use mine for soups, etc., but his - not so much.

That pot says it is made out of Aluminum.

Not sure I would cook in aluminum....

Aluminum and Alzheimer's
http://www.alzheimer.ca/en/Research/Alzheimer-s-disease-research/Aluminum

Costco in fife has nice pots

Thanks FF will check out my local CC

You might take a look at Turkey fryers which come with a propane system,
Aluminum pot, etc.. Some are just under $50.00.

You can get a stainless steel unit for a lot more money.

Google Turkey Fryer for more info.

Looked at the turkey fryers they don't come with strainer. Will look for a stainless unit after turkey day or maybe after christmas, maybe they have a strainer.

I've never used a strainer when cooking crab, I remove them with tongs. If I had a basket I doubt that I would ever use it as it would just be one more thing to clean.

As I recall I bought my stainless steel cooker at the Sportsman's Show and it came with a strainer. Since I clean first then boil I also use tongs and avoid having the problem of cleaning the strainer with all of its holes. That said, if your method is to steam then having that strainer or an alternative method of keeping the crab out of the water is a must.

Edit: I am also able to immediately put cooked crab into large stainless bowls and right into the dedicated crab/bait frig to cool it off. Others use the basket to dip the hot crab into cold water to stop the cooking process.

I have heard of people dipping the basket into the bay to cool off the crab or shrimp, after cooking them, but I would be concerned with putting crab or shrimp that I had just cooked into any water that had not been previously boiled. I don't suppose it would matter so much if it were to be immediately consumed but I would not trust it for the three days that I do now. Also I have always thought that any exposure to fresh water really saps the taste from crab or shrimp.

On another note if you like to steam your crab that can be done in a casserole in the oven. I sometimes do that if I only have one or two crab to cook.

Probably little risk if crab is cooked whole but you make a point regarding contamination. In our situation we are able to utilize tap water from our well.

As for cooking crab inside. I don't and I remain happily married.