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“How sweet, fresh blue crab meat!”

Either picking crabs yourself or ordering from a Chesapeake Bay picking house, blue crabs from Maryland just taste sweeter!  Some say it’s the perfect mix of salt and fresh water in the largest estuary (bay) in the world, the Chesapeake Bay. Others claim the crabs feasting for the winter hibernation develop a buttery meat. Preparing for the cold months requires a hefty appetite! Snails, oysters, clams, fish, and other tasty bay sustenance help the blue crab develop a pristine, robust salty-sweet meat. From the early days when Marylanders found the courage to catch the snapping crab and cook him, the savory meat was celebrated as AMAZING! They termed the blue crab as “Beautiful Swimmer that is savory.”  Not many species have the description as “tasty” or “savory” in its name!  Everyone must try this delicious delicacy! 

Don’t get crabby over these crab facts!

  • Marylanders prefer steaming crabs in large pots and have been known to pour a Natty Bo in the water mix for that hoppy steam.
  • Southerners love a boil and throw in corn and sausage for a juicy meat.
  • Blue Crabs find favor all along the Eastern Seaboard of the US and rival the West Coast’s Dungeness Crab.
  • Eat with assurance! Blue Crabs are low in fat, but high in omega-3s, which help in heart health.
  • Pick for fun or add to a recipe as a crab bisque, curry or crab cake.
  • Chesapeake Crab Connection is awarded the BEST supplier of blue crabs nationwide!

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