Maryland Blue Crabs Steamed
Did you know that in the blue crab’s early crack’n days, diners chose them as a salty-sweet dessert?
Yes, they were onto something delicious! Blue Crabs, however, require some skills in catching them. Trotlines, pots, and traps all work, but the change in currents and seasons give the fishermen the biggest challenge. Maryland Blue Crabs even dig deeply into the mud to hibernate or they swim out to the Bay’s mouth to escape frigid shallow waters. Catching winter crabs requires a keen understanding of this wily “Beautiful Swimmer that is savory.” The only more challenging catch may be Florida’s Stone Crab. The sunshine state’s Conservation Commission allows harvesting of just one claw from each crab! The fishermen must throw back the rest into the tropical waters. Talk about a challenge!
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Take pride in your seafood!
Freshly caught Maryland Blue Crabs steam to a taste only American seafood can offer! Worldwide crab fans marvel at the perfect mix of salty-sweet taste of Bay blue crab meat. Stretching about 200 miles, the Chesapeake Bay wears the title “Largest Estuary of the World.” From Havre de Grace Maryland to Virginia Beach, Virginia, the Bay, and its tributaries give the blue crab a perfect environment for growing jumbo, lump, or claw meat. Not too salty or fresh, the water keeps the meat at a perfect mix. Chefs and home cooks love all the blue crab choices! How about Soft-Shell Crabs? Beer-batter them to a crispy, salty-sweet delicacy that causes applause in an open-faced sandwich! Of course, you have to try the hard-shells! They supply a full evening of family fun. Cracking, picking, and dipping delicious spiced crab meat in hot butter will give you a true appreciation of great eats from the Bay! Celebrate American Pride with your Crab Choice today!
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Get the crab facts here!
- Traditional Chesapeake Bay Grading Scale: Small (5”-5.5”), Medium (5.5”-6”), Large (6”-6.5”), X-Large (6.5”-7”), and Super (7” +)
- Choose dozen, half-bushel or bushel quantities. For a dozen, choose any size crab. Half and Full bushels fit these 4 categories [We list the full bushel crab amounts here. Just divide in half for the ½ bushel]: Bay (Small & Medium, about 8 dozen crabs), Jimmy (Medium & Large, about 6 dozen crabs), Jumbo (Large & X-large, about 5 dozen crabs), Female (Small-Medium, Large, X-Large, about 8 dozen crabs).
- Blue Crabs taste salty-sweet and peppery hot with the JO Spice #2.
- Find 3 major meat categories as you pick crabs: Jumbo (pulled from back swimming legs), Lump (find in the two equal crab halves), Claw (pick from the claws and legs).
- Chefs use jumbo for chilled cocktails, lump for crab cakes and claw for Maryland Crab Soup.
- Consider about 8-10 crabs per serving. A 3 oz. serving of crab meat contains 17.2 grams protein.
- The Chesapeake Bay is the largest estuary in the world. (Perfect conditions for the blue crab)
Take pride in your seafood!
Freshly caught Maryland Blue Crabs steam to a taste only American seafood can offer! Worldwide crab fans marvel at the perfect mix of salty-sweet taste of Bay blue crab meat. Stretching about 200 miles, the Chesapeake Bay wears the title “Largest Estuary of the World.” From Havre de Grace Maryland to Virginia Beach, Virginia, the Bay, and its tributaries give the blue crab a perfect environment for growing jumbo, lump, or claw meat. Not too salty or fresh, the water keeps the meat at a perfect mix. Chefs and home cooks love all the blue crab choices! How about Soft-Shell Crabs? Beer-batter them to a crispy, salty-sweet delicacy that causes applause in an open-faced sandwich! Of course, you have to try the hard-shells! They supply a full evening of family fun. Cracking, picking, and dipping delicious spiced crab meat in hot butter will give you a true appreciation of great eats from the Bay! Celebrate American Pride with your Crab Choice today!
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