Use a crab-steamer if you have one, if not, any big pot will do as long as you have something to put in the bottom that raises the crabs out of the water while steaming. Wash your crabs off with running water before you steam them. Not much rinsing is required, and it gives you a chance to remove any dead crabs. Dead crabs should NOT be eaten. Deterioration takes place and bacteria multiply rapidly in dead shellfish, so why take a chance! Also, remember not to mix plates, gloves, or anything else that has touched the live crabs with the cooked crabs. Salmonella and other bacterial agents transport easily. Before you start the cooking process it is a good idea to get the table covered with paper, set out knives and mallets, paper towels, and anything else for your feast. When the crabs are ready...everyone wants to eat! For each dozen of blue claw hard-shell crabs, use one cup of water and one cup of vinegar, which should be put in the container first. Use tongs, or a gloved hand to place the crabs on an elevated platform in the container after the liquid is boiling. Then generously sprinkle seasoning over each layer of crabs. Steam about twenty to thirty minutes and eat them while they are hot!