| Fresh Maryland Blue Crab delivered right to your kitchen door. Each cake is gently blended
with daily-caught crab meat and other all-natural ingredients - then carefully formed by hand. They arrive uncooked so you can broil, pan fry,
deep fry, or bake them for a crispy and tasty exterior. |
|
|
Seafood - Fresh Maryland Blue Crabmeat
|
Maryland Crab Meat
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.
Best bought fresh, crabmeat is sold by the pound.
Need a crabmeat recipe?
 |
Maryland Blue Crabmeat Online
Maryland Blue Crab Meat sells five different types of crabmeat: premium Jumbo lump, delicious Backfin lump, delicate Special, flavorful claw meat,
and legendary Smith Island Deluxe picked locally by Smith Island watermen's wives. 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.
White Crab Meat / crabmeat fresh or pasteurized
Maryland 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.
The largest blue crab males are known as "jimmies", and mature females as "sooks" or
"sookies". Immature female blue 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.
|
