Steamed MD Hard Shell Blue Crabs

Leave no meat behind! Pro Crab Feasting Skills unveiled!

Let’s set the scene. You just unpacked your crab cooler filled with meaty Maryland blue crabs and you know these crabs are full! For one, they’re heavy when picking them up. You can compare the feel to a piece of meat because; well, it is! Two, when you brush away the spice, the shell appears ancient. An old-looking shell means what you think. The crab has worn it for many months and had time to fill it with savory meat. Question: How do you get to every last morsel of meat? You develop your own crab feasting routine, of course! Check out our plan of attack and let us know what you think!

Get that top shell off. Place the crab belly-up (white side) on the table. Locate the apron. On the male, it’s shaped like the Washington Monument and on the female, the Washington Capitol. Pry it up like a beer tab and snap it off. Place a crab knife in the hole, caused by removing the apron. Pop the top shell off with a quick lifting of the shell with the knife.

Clean up the crab. Scrape off the feathery lungs and juicy guts from the exposed crab body. Try to leave some of the mustard looking “fat”, which flavors the meat profoundly.

Savor some delicious, tender meat. Press lightly on the back-swimming legs and pull out the huge jumbo pieces. Break the crab in equal halves lengthwise and with a seafood fork, pick the lump and backfin meat. Finally, with a pairing knife snip the legs off the body and snap off the claws. Dig into the “knuckles” with the fork and scrape away the lump. Take a mallet and tap to crack the claw and with the fork, work out the meat. Sometimes, you can just twist the pincers apart and the meat will come out. Lastly, break each leg in half and suck out the meat from each. Yes, not too much meat in the small legs, but you don’t want to leave any meat behind!

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Size up these crabs!

Supers ~ We all celebrate when we pot these monsters! Measuring more than 7 inches point-to-point on the top shell, Supers boast the most JUMBO Meat (pristine white with large succulent chunks pulled from the back-swimming legs).

“I’m in Connecticut and being from Chesapeake, VA, I know all about seafood.  My hats off to Chesapeake Crab Connection for the gifts they give me every year….” (George 7/8/20)

X-Large ~ Weighing heavy with meat, X-Large represents the JUMBO category quite well.  Yes, they didn’t grow on the top shell past 7 inches, but a 6.5”-7” span impresses the true crab pro with an awesome catch!

“The Fatties and Jimmies I received from Chesapeake Crab Connection was the real deal.” (Deborah D. 7/6/20)

Large ~ This most popular choice measures 6”-6.5” and fills the picnic table with a crab for every fan.  Captain Jim suggests 6-8 large crabs per person, so a dozen or so shares well with a friend or maybe explore our double dozen deals.

“We had no problem sheltering in place over the weekend.  Thanks for a great service and product.” (Deborah D. 7/6/20)

Medium ~ Crack a crab with the whole family with the Mediums.  Measuring 5.5”-6”, these crabs please both novice and pro eaters alike.  Nestle up at the picnic table and teach the young ones how to eat crabs with our Mediums.

“When I opened the box, I said, “Oh my God! One of the claws was like a turkey leg.” (Jen H. 6/10/20)

Small ~ All our crabs steam fresh at our crab houses.  Bays measure 5”-5.5” and represent our youngest caught crabs, but many claim that the younger crabs have sweeter meat.  It’s up to you to decide.  Others claim the Bay crabs fit the budget better!

“Thanks, 4th of July was a great success….will continue using your services and products for Thanksgiving and Christmas….” (Venus 7/20)


What should you serve with a seasoned catch of steamed crabs?
  • Buttered Corn on the Cob.  Sprinkle Old Bay on the cob to add to the Bay theme.
  • Fresh Coleslaw with Cottage Fries.  Deep-fry potatoes to a golden-brown and shred garden ripe vegetables for a cool slaw.
  • Pickled Cucumber Salad.  Sweet, cool cucumbers calm down the palate after a few hot bites of Old Bay!
  • Carrot Salad.  Load this healthy choice with raisins, cranberries and even cherries!
  • Tartar Dipping Sauce.  Mix mayonnaise, pickles, capers and lemon juice for a smooth dip for your salty-sweet crabs.
  • Remoulade Dipping Sauce.  Celebrate your crab feast with a French-style tartar.  Anchovies and horseradish add a bit of sophistication to your feast.

Before your crowd tears into the delicious food spread, take a picture!  Feast your eyes on perfectly spiced and heavy blue crabs delivered right to your kitchen from Chesapeake Crab!  Appreciate your filled bowls of your choice sides that give a variety to your meal.  Don’t forget the crab paper, mallets and seafood forks to pick mounds of tender salty sweet lump meat from the crabs! It all comes down to your crab feast chant, “Eat more crabs!”

See our tremendous catches here.




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