Study up on Your Favorite Seafood!
⚓ What to do with Sook Roe?
🦀Restaurant Style MD Crab Cakes
🦀Restaurant Style MD Crab Cakes
🦀 What should you do if you find roe or eggs in your female crab?
First, don’t fret over a sack of orange eggs protruding from a female crab’s underbelly or apron. Instead, celebrate that you scored on some blue crab roe that embellishes an egg benedict, makes a delicious dip, or headlines a brothy soup. Second, know you found a healthy and cholesterol free treat. This added benefit to the female or sook crab supplies a well-rounded serving. Dieticians claim 80 grams of roe offer 100 calories, 6 grams of fat, 8 grams of carbohydrates, and 4 grams of protein.
Crabbers throw females back into the bay who show roe, but some hide the egg sack from the crabbers’ careful eyes. Unbelievable, since an average sook produces 2-2.5 million eggs, and some have produced up to and beyond 8 million. Each egg is quite small at .25 mm though and most of the sack lays hidden under the female’s carapace or shell, so not seeing the sack is understandable. Moral to the story, savor your hidden prize, rich and slightly sweet. Some even serve it like fish caviar!
🎏 Jimmies or male crabs accept acclaim for their flaky meat and huge sizes, while Females or Sooks receive a following for those who like the surprise of roe and denser meat. That alone should spark some curiosity. Give this a try. Steam up the heaviest jimmy mediums , 5.5”-6” and sook selection, 5”-6” for a good old fashioned “Battle of the Sexes.” Just for a starter, know that the males boast blue claws and an inverted apron at the “abdomen” area. On the other claw, females flaunt red painted talons and a bell-shaped apron at the abs. Some say the female is sweeter since the meat is denser, not allowing the salt to permeate the jumbo or lump meat, while others claim the males have a butterier taste. Put on a blind fold and get cracking, but be careful. Maybe have a fellow crab lover do the picking and decide which do you like better, the male or female crab!
🎏 Always Cook Crabs live! Here’s why.
Get the ditty on the Jimmy!
All crustaceans like lobsters and crabs boast delicious crab meat, but timing is crucial. The moment the crustacean dies, the meat is not so delicious, and it happens quickly! Our crab house staff know this and get your crabs ready for steaming in a flash with a quick ice bath to shock the crabs. This “shocking” ensures they don’t lose their claws. It’s quite interesting. For defense purposes, crabs drop their claws to escape a predator. We know you like crabs with claws, so this ice bath helps keep the claws on. Then we light up the steamers and spice these meaty monsters with your spice choice. In these pots, we’ll load crabs from 5”-7” PLUS!
🎏 Crab Picking Tutorial
Step 1: Place your crab belly up and grab the apron’s end with a crab knife or your finger and snap forward.
Step 2: Turn the crab over and place your finger in the hole created by removing the center apron. Pry off the top shell.
Step 3: Take your crab knife and scrape off the feathery lungs from the interior shell. Try to leave the yellow mustard since it flavors the meat with a profound sweetness.
Step 4: Crack your crab in equal halves and pick jumbo meat from the back-swimming leg area and lump meat from the crab body.
Step 5: Take your hammer or cracker and carefully smack the claw to savor the darker meat.
Step 6: Finally, take each leg and break them in half and suck the claw meat from each.
🦀Restaurant Style MD Crab Cakes
🦀Restaurant Style MD Crab Cakes
🦀Restaurant Style MD Crab Cakes
(Posted 6/2/2022)
Chefs know crab cake excellence and so do diners like yourself. Maryland Crab Cakes follow a tradition of excellence that starts with the Chesapeake Bay or tributaries’ blue crab. The sequence is time-honored. Watermen catch healthy, full crabs specifically for the picking houses and rush them back for an exact steaming. Then, after a cooling, the picking crew extract the jumbo lump from the crab cavities and separate it from the claw and smaller lump portions. The chefs take this meat and fold in a creamy binding mix, primarily consisting of eggs, mayonnaise, crushed crackers, and bay spices. Carefully packed with a designated scooper, the cakes can range from 1 to 8 ounces in size. Either fresh or flash frozen, the cakes arrive to your home kitchen for a broiling, sautéing, or even deep frying. Whatever you do, know that you chose a restaurant style cake that shows off the impressive jumbo lump!
Keep the crab cakes low in fat with broiling! Crab cakes, boasting huge jumbo lump chunks deserve an appreciative eye, someone who can’t believe the impressive meat. Countless carry-outs serve a small “saucer” size, so when a “grand” cake presents itself, it’s truly a treat. Cooking a fresh or even flash frozen cake requires two understandings. One, the cake naturally becomes sweeter when cooked since the proteins in the meat boast a sweetness when “golden browned.” Two, crab meat naturally has a low fat count, so avoid oils that will not only detract from the crab’s headlining taste, but also add unnecessary fat. With this said, broiling presents itself as the best option. Follow this sequence to arrive at the perfect cake. Lightly grease a baking sheet with a nonfat cooking oil. A spray will ensure the cakes don’t get saturated. Strategically lineup the cakes on the tray and place 1/3 tbsp. of unsalted butter on each cake. Broil on low for 12-15 minutes, until golden brown. If you prefer a peppery pop, you may even opt to lightly dust each cake with Old Bay. If you’re a health fanatic, broiling will fit your fitness goals!
Deep Fry your Crab cakes for a Crispy Masterpiece!
Jumbo lump crab cakes serve as a Chesapeake Bay delicacy all over the nation with great thanks to flash-freezing. Unpacking fresh cakes sounds ideal, but with deep frying, a frozen cake actually holds its shape better. The goal is to serve up an extra crispy cake with a tender, moist, and succulent inside. With a starting point consisting of frozen jumbo lump cakes, you’re off to a successful beginning. Go ahead and put on the chef hat. Here we go!
Organize your ingredients: frozen cakes, canola oil, heavy bottomed pan, slotted spoon, spatula, paper towels, and a digital gauge.
Prepare for success: Fill your pan with ½ inch oil and get it to about 375 degrees F. Using the slotted spoon, position your cakes in the oil, preferably not touching.
Get cooking: Let the cakes cook for about 2 minutes per side and use the spatula for flipping. You’ll know they’re done when they float, and the inside of the cakes read 165 degrees F.
Time to plate: Again with the spoon, retrieve each cake and place on a platter lined with paper towels. These towels will soak up excessive oil. After a few minutes, pass the plate around to those crab fans who love a crab cake masterpiece!
Savor the taste and the health benefits of Crab Cakes!
A true Maryland Crab Cake tastes salty sweet with a buttery hint. Crab houses choose heavy, meat-filled crabs that act lively before steaming. Cooking a robust crab ensures that the meat tastes fresh, somewhere between shrimp and lobster’s taste. Some compare the sweetness to a mineral-like flavor with an oceanic undertone. When cooking, you want to achieve a crispy outside and tender inside. The sweetness comes from the proteins reacting to heat, giving off that taste, especially at the golden brown portions. Speaking of protein, a 3 oz. portion of blue crab meat offers 24 grams of protein, perfect for muscle building. In fact, they even supply large amounts of Omega-3 fatty acids that help in immune health. With all these benefits, all you need to decide is if you want to deep fry or broil. Keep it healthy but make it fun! Know your taste buds and what you want to serve with the cakes, grilled broccoli and fingerling potatoes or cottage fries and coleslaw. Time to start savoring!
Myths of Male vs. Female Crabs
🦀Restaurant Style MD Crab Cakes
Myths of Male vs. Female Crabs
Female Crabs, a Delicacy Worth Trying (2/04/22) {Another Point of View}
Blue Crab fans know maintaining the female or sook crab populations must take precedence over any feast. Even though the dense meat, perfect for packing crab cakes and tastes sweeter than the flaky, somewhat saltier male counterpart, wise harvesting is key.
Eastern seaboard states pass laws to ensure the population remains strong. Once a percentage, around 30% of the harvested crabs is reached, crabbers begin throwing them back into the waters. Crabbers want to keep the ratio between jimmy and sook ideal for mating. The typical, feisty female spawns 8,000 eggs. Red drum fish and severe storms kill off most of these eggs, so a little help from mankind is needed. Sustainably potting the females keeps an eye on the blue crab populations. It changes from year to year so educated crabbers certainly have job security!
Now to the delicacy part. Yes, females may contain a sac of eggs under their dome-shaped apron. Initially the eggs have an orange color, but as they reach “pre-hatching stage,” they will take on black. Served on crostini or a buttery cracker, roe takes on a slightly sweet robust crab flavor. As far as the female crab, chefs normally choose her for the dense meat, perfect for crab cakes. It packs ideally to hold the cake together. To seal the deal, many enthusiasts claim the sook meat boasts a sweeter taste than the jimmy.
Watermen surmise the fact that the female stops growing at maturity and remains in her shell for the rest of her life cycle as a probable reason for dense meat. This lack of molting keeps the salt from seeping into the flesh. Also, the flesh compacts, as a result of staying in the same shell. Those two occurrences alone create a crab distinct from the male.
Since only a limited supply reaches the dock, sook crabs do indeed serve as a delicacy. Know that crabbers also want to keep the blue crab population strong, so when you have opportunity to crack-n-pick a sustainably caught dozen, go for it!
Crabby Facts
Blue vs. The King
Myths of Male vs. Female Crabs
Blue Crabs know how to get around!
From Nova Scotia to Argentina, eager seafood lovers can net a blue crab. They must use sly crabbing skills since blue crabs are quite wily. They can escape a novice, but seasoned watermen have turned crabbing into a science with charting tides and graphing crab movement. Finding the blue crab isn’t difficult, however. They prefer estuaries and salt marshes along the coast. The splash of fresh water hitting salt mixes into brackish water, 25% salt and 75% fresh. This percentage in typical estuaries suits the blue crab quite well and produces the salty-sweet meat.
The Chesapeake Bay serves as the largest estuary in the world with 4,479 square miles. Talk about enough swimming room for the “Beautiful Swimmer!” The Susquehanna, Potomac, Rappahannock, York, and James Rivers all flow into it giving that needed splash of brackish water. During the colder months, blue crabs burrow into the mud within deeper bay waters or even swim out to the mouth of the bay to reach warmer water. Once spring hits, they still swim towards warmer waters up the river tributaries. Salt of the oceans slow the migration, while the fresh water stops their river advance. With all this getting around, a true crabber can chart these movements and pot the healthiest and meatiest blue crabs. Chesapeake Crab Connection finds success by following these crab movements. It’s all about the catch, the steam, and the quick delivery!
Why is a “rusty” looking crab a good thing?
So, you potted an impressive catch. Lively with snapping claws, and beautiful with the famous blue markings on them. Some appear dirty with a rusty color. In fact, some say they look unhealthy. Try washing them off. If the sediment stays on the crab, then rest assured, you have crabs in old shells. Dirt and mud would wash off. The exoskeleton or shell protects the crab’s inner body and all that succulent meat. Once the crab fills this shell, he’ll burst out of it and fill a newly developed one. Pointedly, an old shelled crab is packed with meat. You have a sized crab at its max yield of the big three: jumbo, lump, and claw meat!
🌊 Follow the Ebb & Flow of the Tide and You’ll Find a Treasure of Blues!
Where do you get your crabs? Marylanders laugh at such an absurd question. The Chesapeake Bay, of course. The true crab connoisseur can pinpoint the Wyre River as the ideal spot, however. With the shallow river and the large mouth leading into the bay, crabs find the perfect brackish waters ideal for foraging for snails, oysters, clams, eel grass, insects and even small fish in this tidal river. Coves and back streams also provide hiding spots from the crab’s predators such as turtles and red drum fish. On any given day, you can find families nestled up on the docks with chicken necks trying to catch one crab at a time, while more sophisticated natives bait a trotline for a more robust catch.
All this Wyre River talk stirs up some controversy from crab lovers from Florida. They too claim their geography offers some coves and inlets that give their crab the perfect mix of salt vs. fresh water for a salty-sweet crab from the sunshine state. Who has the BEST crabs then? Probably the strongest answer resides in your pride. If you stand for everything Chesapeake Bay, then you’ll cheer on the Maryland Blue. If you never experienced the bay culture and live in Florida, then you’d support the Florida seafood community. One thing remains true, however, once you feast on a Maryland Blue Crab and experience the Chesapeake Bay craze you’ll never look at another crab from other waters again!
💪Jumbo Crabs
Blue vs. The King
Blue vs. The King
Posted 4/28/22 ~
⭐️🦀Fresh from the Steamer ~ Mom's Double Jumbo Dozen ~ Now taking orders for a home delivery ~ 10% OFF Today!
🌻Size up these Blues for Mom! Seafood signals all the hungry fans to the table, especially Mom on her day. Weighing in at heavy weights, jumbo crabs show love and respect. Blue crabs, well into their mature years, offer the most robust meat and in large quantities. Mom appreciates high-quality and patience for the ultimate catch, and our crew steamed the perfect “Double Dozen Jumbo Dinner” for Mom. Is she crying with joy or is the crab spice getting into her eye? The smiles on her face quickly tell you she’s simply elated with her dinner gift. You might as well go for the homerun and serve king crab legs as a side. From one of our fishing partners in the cold Bering Sea, huge crab legs get shipped right from those frigid docks. Blue Crabs with a King chaser will elevate Mother’s Day into a grand event!
🌻Mom’s Most Delicious Dock
⭐️Mom's Favorite ~ Double Dozen Jumbos ~ Steamed USA Blue Crabs {6"-7"} [Give her respect, on her day!] $189.99 + Shipping ~ 10% OFF! Jumbo crabs serve perfectly as an entrée. You may want to add corn-on-cob or shrimp and pasta as sides.
⭐️Mom's Crab Dinner ~ Bay Days ~ 2-Dozen Steamed Small MD Blue Crabs {5"-5.5"} [Seasoned your Way!] $80 + Shipping ~ 33% OFF! Enjoy a fun size crab that serves well with a seafood spread with king crab legs, shrimp, and scallops all representing the fun!
⭐️Special Red King Crab Leg Mother's Day Side ~ [FROZEN] $90.99 + Shipping ~ King crabs boast a brininess that dunks perfectly in clarified hot butter.
What makes a jumbo crab?
Blue crabs spend their lives feasting and molting or growing into larger shells. In fact, crab enthusiasts claim they molt up to 30 times in an average 3 year lifespan. Each time they grow larger. The process is easy to forecast, but quick for the catch, especially if you have a hankering for a soft shell crab. The back swimming legs show a black line that will eventually turn a pinkish, red. This area will stretch and with the help of the crab intaking water, will crack. Then the crab will simply walk out of the old shell and continue intaking water in the soft, pliable new shell. This process will expand the soft shell into a one third growth from the previous shell’s size. With enough molting seasons, the crab will reach the jumbo crab level, 6” on up. As far as the pliable soft shell, a hard coving will develop in a mere 2 hours, and within 2-3 days into a completely hard shell crab.
The eating experience makes a jumbo, likewise. Crab houses grade large {6”-6.5”}, x-large {6.5”-7} into the jumbo category that naturally weighs heavier than other selections. An average crab yields 2 ¼ ounces of meat, so you’ll pick up to almost 3 ounces per larger crab. Nothing beats pulling out a large jumbo chunk from the back swimming legs. Pristine and white, the clean tasting, buttery pieces get “ohhs and aahs” for the size. Cracking the crab in half and picking at the lump will result in flaky white meat. Chefs in the family will eye it for a beautiful crab cake. Picking and laughing with family members as they enjoy a truly bay experience will quickly find themselves fighting over the claws. With a click snap of the pincers and a tap from a mallet, the coveted huge claw chunks will pull from the shells, boasting a darker meat. The experience will take the older adults back to days by the bay, while youngsters will develop pride in getting out every morsel! #jumbocrabsformom
Blue vs. The King
Blue vs. The King
Blue vs. The King
🌎 On the East Coast, Wearing a Blue Shell, Super Crab Battles a Far West Coast Giant, the King Crab!
These two giants receive acclaim from seafood fans all throughout the nation. Super Maryland Blue Crabs measure an impressive 7” plus from point-to-point on the top shell, while Alaskan Colossal King Crabs can grow to an enormous 8 feet from stretched out legs from the 3 o’clock position over to the 9 o’clock. Does size matter? In this case, it doesn’t. Marylanders celebrate cracking the entire crab for the jumbo, lump, and claw meat. Both jumbo and lump boast a salty-sweet taste with pristine, beautiful chunks. Jumbo meat pulls from the back-swimming paddle legs, so they have a denser, plump quality with full pieces. Lump flakes easily, but tastes similar to the jumbo. Claw offers the most robust, fibrous meat, perfect with seasonings. Conversely, Alaskans steam the king crab immediately after the catch and prepare only the legs and claws for the feast. The legs and claws taste identical with a briny-sweet flavor. Large pieces pull from the leg, which makes the king crab easy to eat. Both crabs do represent their best when they have matured to such a huge size.
🌎 Join the chefs to decide which crab receives your award for taste.
Possibly, think of price. King crabs require extreme skill and agility from the crabbers in frigid angry waters. This difficulty adds to the price. Blue crabs do demand talented watermen, but with the plentiful supply all along the Eastern Seaboard and the Gulf of Mexico, the price falls to a lower amount. The winner may reside in which one gets the nod for recipe ingredients. Blue Crabs fill crab cakes, imperial, and chowder, while king crabs serve as a headliner in pastas, California rolls, and crab pho. Each one of these recipes uses seasonings to either hide or embellish the crab taste to some extent. Possibly, the best method is to taste the crab alone and decide. If you like sweet, go for the blue crab. If a more oceanic flavor suits your palate, enjoy the king crab. The choice is up to you!
Delicious Maryland Crab Cakes
🦀Don’t be shy. Grab another crab!
Delicious Maryland Crab Cakes
(From Maryland Blue Crab Express)
Not just any crab cake, a traditional
Maryland Crab Cake!
Maryland Blue Crab Express packs 1 oz. to 8 oz. 100% USA lump crab cakes. Our chefs follow the traditional Chesapeake Bay recipe with no filler but with impressive mounds of freshly picked lump crab meat.
Chef’s Advice~
Frozen premade crab cakes simply impress!
The more lump in the cake, the more delicious, but keeping a cake with minimal binders can cause strife in the kitchen. Never worry. Frozen cakes keep their form better as you bake or sauté them. Plus, they cook quicker for an easier preparation. The key is choosing the right cooking method. We steer our diners away from deep-frying to keep the cake healthy, but we do present to you two choices. Get out the pan for the stove top or a pan for the oven. Let’s get started!
Get that pan hot and sizzling. Drizzle your non-sticking pan with extra virgin olive oil and pick the pan up and swivel it to evenly coat the pan. Bring the temperature up to medium-high heat. Position the frozen cakes in the pan about an inch apart. Dust with Old Bay and also the pan a bit to get that sweet smell wafting through the kitchen. Nothing signals bay cuisine more than the smell of Old Bay! Sear for 3 minutes on the first side and carefully turn over for another minute on the flip side. (By the way, the frozen cake will cook quickly, but hold its compacted state from the flash-freezing. That’s our secret for you!) Turn the heat to medium and cook for another 2 minutes per side. Push down on the cake a bit to give it that traditional saucer cake look. Once finished, scoop the cake onto a paper towel briefly to soak out the excess oils. Promptly serve and take all the accolades from your hungry fans!
Crank up the oven to 350 degrees F! Baking makes the healthiest option, but let’s make things even. Brush the cakes with melted butter and sprinkle with Old Bay. The butter will cook to give the cakes a natural golden-brown color. Also, the butter helps keep the moisture within the cake. Place each cake on a greased baking sheet. Use a nonstick, zero fat cooking spray that won’t add grease to the cakes. The brushed butter is enough. Cook for about 9 minutes. Take your cooking thermometer and check the cakes. The inside should read about 165 degrees F. Then they’re ready. Quickly serve and celebrate life by serving PERFECTION!
Male vs Female Crabs
🦀Don’t be shy. Grab another crab!
Delicious Maryland Crab Cakes
(From Ordercrabs.com)
Which crab do you desire? A Female (Sook) or Male (Jimmy)Those who prefer female blue crabs take pride in savoring a “sweeter” meat. “Females just taste sweeter with a chance for delicious roe,” they consistently say. Let’s make a FACT Check!🦀
- Chefs describe the jumbo/lump/claw meat as denser than the male meat.
- Female crabs physically look different. They have red-tipped claws like nail polish. Their bottom apron has a bell-shape like the Washington Capitol and supports the roe that grows approximately 4 times during a female’s lifespan.
- Crabbers strictly follow a calendar that designates dates and amounts allowed for female harvesting.
- Since crab feasts call for an overwhelming demand for male crabs, chefs typically use female crab meat for crab cakes, dips, and other recipes.
If you’re searching for HUGE crabs you should choose the male crab with loads of jumbo & lump meat. Even the claws weigh down with chunks of darker meat. Crab fanatics chant, “JUMBO males truly feed the crowd!” Time to FACT Check the jimmies.
- Male crabs grow larger than females. Females stop at maturity, while males keep growing to maximum measurements (7” +). Females can grow this large, but it’s rare.
- Males live up to the blue crab name with brilliant blue claws and their bottom apron is in the shape of the Washington Monument. The claws grower larger also, demonstrating a pumped “bicep” appearance.
- Jumbo, lump, and claw meat still have a salty-sweet taste, but the meat boasts a flakier texture.
- When ordering crabs, they’ll give you males, unless you ask for females.
The choice is yours! Savor the “Beautiful Swimmer,” both male and female and you decide. J
🦀Don’t be shy. Grab another crab!
🦀Don’t be shy. Grab another crab!
🦀Don’t be shy. Grab another crab!
(Posted 4/12/22)
Crab season 2022 offers blue crab choices!
You marked the calendar for the perfect spring feast and now the days are flipping to that magical event. It takes a true crab fan to sum up the reasons for loving a crab feast since there are so many!
Knowing crab sizes makes an educated customer in the ways of the bay. Crabbers measure each crab from that sharp point on one side to the other. An official scale is like knowing sport statistics or how to keep score. Read the scoreboard. Supers 7”+, X-Large 6.5-7”, Large 6”-6.5”, Medium 5.5”-6”, and Small 5”-5.5”. Take a look around the picnic table. Who has a knack for creating and packing the perfect crab cake? Our deli and freezer case hold your first choice frozen jumbo crab meat, just to put a smile on that cook’s face. Don’t be shy. Grab another crab!
What kind of crab fan are you? In our crab house, all kinds of seafood fans wait patiently for their freshly spiced and steamed order. First, we meet the traditionalists. “We feast on steamed crabs every Father’s Day, 4th of July, and Labor Day. Our whole family enjoys hanging out together for a yearly event! In fact, we share crab selfies on social media!” These customers always know exactly what they want, extra-spice, jumbos, and enough extra seasoning for reheating any leftovers.
Second, let’s introduce the newbies to the scene. They rely solely on your suggestions based on the amount of people eating crabs. We have to ask if they’re serving corn-on-the-cob or any salads, like potato salad. They normally ask, “How do we warm up the crabs if they’re arriving cold?” It’s simple. Just fill ramekins with hot butter and the meat will instantly get hot from the butter. Re-steaming or using the oven is another option, but you run the risk of drying out the meat.
Third, you have the addicts. They place an order every week for a feast, sometimes by themselves. Yes, they crab alone. Do they need help? Actually not. Crabs have loads of protein and a zero sugar amount. B12 Vitamin and Omega-3s also load the meat with cardiovascular health benefits. They call up and instantly, we know their voice, “Do you have supers?” That’s it. They know what they want. The only suggestion for this group is to save some crabs for the rest of us!
Chef Jeff's Jimmy Double Dozen Deal
~ 2 Fer Sale ~ STEAMED-(2) Dozen Medium Male MD Blue Crabs (5.5"-6"){Delicious!}
Blue Crab Trading's FREE Shipping
King Crab Legs, A Delicacy to Crack into!
🦀Don’t be shy. Grab another crab!
(From Blue Crab Trading)
Steamed Blue Crabs serve perfectly as an appetizer, main course, or even dessert!
🦀 Did you know that in the crab’s early crack’n days, diners chose crabs 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!
✨ Now we have a challenge for you! Try our FREE SHIPPING Winter Dinner page for some amazing catches for your own “hibernation” cuisine. Take a look.
✨ Everything Crab ~ (2 Dozen) Jimmy Crabs {5.5"-6.5"} - (4) 4 oz. Maryland Crab Cakes
✨ Traditional Crab Dinner ~ 2-Dozen Steamed Large MD Blue Crabs (6"-6.5"), 2(6 oz.) MD Lump Crab Cakes, 8 oz. jar DELMARVA Dipping Sauce
✨ Crab Sampler ~ (2 Dozen) JUMBO Crabs {6"-7"}[FRESH] - (2 lbs.) 4 oz. Medium Snow Crab Clusters [Frozen]
✨ Sweet Seafood Dinner ~ (2 Dozen) Mixed Size Females- (2 lbs.) 21-25 Shell on Shrimp (Frozen)
Show Mom Seafood Love on Mother's Day
King Crab Legs, A Delicacy to Crack into!
King Crab Legs, A Delicacy to Crack into!
🎀 Seafood Love (Posted 4/29/22)
Make Mom Seafood Happy ~ Crab & Lobster Feast Dinners Now with FREE Shipping for Mother's Day ~ 24% Off Sweetens the Deal!
🎏Yes, Mom craves a Mother’s Day box of delicious chocolates and her eyes well-up over a thoughtful flower bouquet, but what really gets Mom’s heart is freshly caught seafood. Her appreciation will know no bounds, especially with the Mother’s Day Crab & Lobster Feast. Maryland Blue Crab Jumbo Large, measuring 6”-6.5” will fill her plate with, not only the fun of “cracking a crab,” but also the savory fun of dunking some pristine jumbo chunks in hot butter. Give her choices with two pound Maine Lobsters that accompany the crabs for a feast that bridges the Mid-Atlantic with New England. Buttery and plump, she’ll compare and contrast delightful tastes, while she feels that seafood love!
🎀Rush Those Blue Crabs to the Steamer!
Crab houses all along the Chesapeake Bay know blue crabs symbolize Maryland Pride. Just like in any highly esteemed delicacy, swift routines after the catch ensure a FRESH product. Shuck a scallop, rush it to a chilled cooler. Harvest an oyster, keep it stored cool and damp with ample air before a good old fashioned slurping. Same true for Blue crabs and other crustaceans. They require a lightning speed to the steamer before they die since they become quite toxic right after death. Before, beautiful meat. After, a guaranteed bad evening! Check out some good news on battling the time to deliver a delicious blue crab every time.
Question ~ Why do crabbers quickly rush their catch to the shore and soon to the crab house?
Answer ~ Blue Crabs naturally attract bacteria that grows like eelgrass in August after a crab’s death. A dead crab is worthless to you and any chef. Also, clawless crabs cause disdain. When rushing the crabs, they must feel calm. Cool, low temperatures around 50 degrees F is ideal. Just know that when crabs feel uncomfortable, they drop their claws known as autotomy, a process that gives them the opportunity to escape danger. In a bushel with other snapping blues, a threatened crab will want to escape. When cooling the crab so this doesn’t happen, watch out for melted ice that you may use. If the crabs sit in any sitting water, they will suffocate as they will draw all the oxygen from it. So, rushing requires a keen understanding of the blue crabs’ personality. Lastly, give them a quick washing of gunk and mud before you leave the dock. It will make the future steaming process easy!
Question ~ How do you keep crabs alive longer? You know, to help with preparing the crab feast with freshly steamed crabs.
Answer ~ Successful crabbers use wooden bushel baskets with wet burlap to store the crab after the catch. Of course, placing it away from the sun is key. If you’re staying around the waters for a while, place a floating cage in the water and store the live crabs in it. Feed them and keep them away from direct sun light and you can potentially save your fresh catch for weeks! Remember, a live crab quickly steams to what every crab lover desires, “A Beautiful Swimmer that is Savory!”
King Crab Legs, A Delicacy to Crack into!
King Crab Legs, A Delicacy to Crack into!
King Crab Legs, A Delicacy to Crack into!
When cooking any prized catch, it’s always ideal to envision the plated food and desired tastes from the start. A favorite choice for serving king crab legs is grilled to a buttery smokiness. The meat boasts a delicate texture with a salty brininess. Subtly flavored similar to lobster with minimal “fishy” hints, your plated masterpiece will exhume a nutty sweetness from a generous olive oil brushing. The succulence intensifies from the amino acids breaking down in the meat from the heat that naturally gives king crab legs that mouthwatering accolade.
To arrive at this culinary goal, choose flash from king crab legs for the occasion. Most seafood stores carry small up to colossal sizes. When picking and placing the meat on the scale, a 4.7-ounce portion will yield about 130 calories and 26 grams of protein. Potassium and calcium, along with other nutrients benefit the body from king crab legs. By the way, when picking the meat, you’ll notice the shells are tough and prickly, but the meat normally pulls as a large chunk. In fact, a large leg suits a serving size with loads of meat. Arm your guests with cutting shears, seafood forks, and mallets to dislodge the meat, but your cooking preparation can make this process easy for your diner.
Now for the cooking, let’s set the perfect sequence. Thaw your crab legs in the refrigerator overnight and once thawed, cut a vertical opening for the meat along each shell. Generously brush each leg with olive butter and dash with paprika, seafood seasonings, or any flavor of your choice. Some enthusiasts even opt for honey glaze. Suit your fancy and put on that chef hat in style! In a preheated oven, grill at medium-high heat for 4-5 minutes, shell down. Once done, swiftly serve to your guest for a savory taste from the Bering Sea off the coast of Alaska. Yes, a crab leg any seafood lover holds in high regard, a meal worth remembering!
