Seafood - Fresh Maryland Blue Crab Meat

Maryland Blue Crab Meat - shipped fresh daily from our docks to your kitchen door...

  Crab Place crab meat - Handpicked from Chesapeake Bay blue crabs harvested off the coast of Crisfield, Maryland, our fresh crabmeat is unequaled. It has a delicate, clean, slightly sweet taste and a hearty texture. Eaten whole, the clumps of white meat can be used in soups, salads, dips, crab cakes and more. View our Maryland Blue crab recipes. Best bought fresh, crabmeat is sold by the pound. Maryland Blue Crab Meat by the pound.

Maryland Blue Crab Meat Online Maryland Blue Crab Meat sells five different types of crabmeat: premium Jumbo lump, delicious Backfin lump, delicate Special, flavorful claw meat, and legendary Their handpicked Maryland blue crab meat is shipped overnight for absolute freshness. Their pasteurized crabmeat comes in hermetically sealed cans. Crab Meat order your crabmeat fresh or pasteurized.

Freshly cooked crabmeat must be refrigerated. Fresh crabmeat should have no ammonia-like odor. Pasteurized crabmeat in a sealed can is perishable and must be refrigerated. Crab Meat / crabmeat fresh or pasteurized


Blue Crab Trivia:

The blue crab is a crustacean found in the waters of the western Atlantic Ocean and Gulf of Mexico, which is the Maryland State Crustacean.

The Chesapeake Bay, shared by Maryland and Virginia, is famous for its blue crabs, and they are one of the most important economic items harvested from it. In 1993, the combined harvest of the blue crabs was around 100 million.

The largest male crabs are known as "jimmies", and mature females as "sooks" or "sookies". Immature female crabs are known as "sallies" or "she-crabs".

Most crabs are eaten as hard shell crabs, but they can be eaten unpeeled if caught just after molting, before the new shell has had time to harden. These are known as soft shell crabs. Soft shell crabs are typically prepared by first cutting out the lungs, face, and guts. The soft crab is then battered in flour, egg, and seasoning then fried in oil until crispy. One popular form of consumption of blue crabmeat is in crab cakes and in several varieties of soup. Blue crabs average 15% edible crabmeat, and that meat is high in vitamin B12 - just three ounces of crab meat contain a full day's allowance of the vitamin.

Two Favorite Crab meat recipes:

Crab Meat Deviled Eggs Recipe

1 dozen hard boiled eggs, shelled and cut into half
1/4 cup mayonnaise
1/2 pound lump crab meat, shelled and picked for cartilage
1 teaspoon minced garlic
1 tablespoon minced capers
2 tablespoons caper juice
Salt
Freshly ground white pepper
2 ounces Caviar

Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with caviar.

Lobster and Crab Cakes Recipe:

Bread crumb mixture:
2 cups freshly ground baguette bread crumbs
1 cup mixed brunoise green, red, and yellow peppers
1/2 cup diced shallots
3 whole eggs
1/2 cup freshly grated Pecorino Romano
1/3 cup half-and-half
Pinch saffron (10 threads)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 teaspoon finely chopped fresh thyme leaves
1/4 cup chopped scallions

Poaching:
1/2 gallon water
2 lemons, zested and juiced
2 bunches basil leaves
Sea salt and ground black pepper
1 pound jumbo lump crab meat
1 (11/4 pound) lobster
Light olive oil to sauté

In a large mixing bowl combine all bread crumb mixture ingredients.

Poaching:
Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.) Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat.

Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.

Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.

To a large sauté pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes. Cook until golden brown on both sides.