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USA Blue Crab Meat

Blue skies for USA Blue Crab Meat!

Chesapeake Crab Connection keeps the deli case stocked with freshly picked USA Blue Crab Meat.  Our MD, NC, and LA picking houses choose first-quality, fat crabs for pound containers filled with the succulent meat.  Blue Crab Jumbo, Lump and Claw Meat all taste succulent and create delicious recipes!  Never pasteurized, but always fresh, our selections always taste as fresh and clean as a pure blue sky.  Choose either flash-frozen or dock fresh.  Our crew plans for your future recipe or tonight’s cuisine.  Try a Blue Crab today!

Which Crab Meat for what recipe?

  • Jumbo Meat pulls from the two back swimming legs and exhibits large brilliantly white pieces with a subtle flavor.  Try making spaghetti fresca with jumbo lump or even a jumbo lump crab martini!
  • Lump Meat boasts smaller pieces of jumbo and have the same clean appearance and flavor but work better in combined recipes rather than a showcased meat.  Maryland Crab Cakes or Crab Imperial mix well with the lump selection.
  • Claw Meat picks from the swimming fins and claws.  With constant activity, the meat has a brownish coloring and a slightly fibrous texture.  The meat has a more robust “crab” flavor and lends a unique flavor to your recipes.  Possibly, create a zesty Maryland Crab Soup or Crab Bisque.

Shipping Thoughts…

We offer freshly picked crab meat with no additives, so you’ll need to select no more than 2-3 days for your shipping choice. Next day delivery will guarantee fresh meat, while 2-3 transit may cause the meat to freeze from the gel packs that keep your product premium in the custom packing cooler through transit.

Recipe Ideas from Chesapeake Crab Co.

Warm Cream of Crab on a cold winter night. Blue Crab Meat does a body good with high levels of phosphorous and Omega-3 fatty acids.  Stronger bones and growth, along with anti-inflammatory benefits make adding crabs to your diet a wise move.  Try making this positive choice even better with a healthy recipe, “Fit-Friendly Cream of Crab.”

Ingredients
¼ cup hummus
1 large Vidalia onion diced (1 ¼ cup)
½ cup buckwheat flour
1 tablespoon Old Bay
½ teaspoon parsley flakes
4 cups nonfat milk
1 lb. Chesapeake Crab Lump Crab Meat®

Get Cooking!
Warm and whisk hummus, onion, and parsley for 5 minutes on medium heat. Then slowly add flour, Old Bay and milk for 10 more minutes and whisk until contents begin to boil. Finally, add lump meat and stir gently for 10 more minutes at a low heat.

Serve a Bay favorite.
Choose your favorite ceramic bowls that will keep the delicious contents warm. Sprinkle with a sparse Old Bay dusting and enjoy the rich creamy flavor complementing the succulent Chesapeake Bay Blue Crab Meat.

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