![]() ![]() They are responsible for harvesting the crabs that are delivered to picking houses who process crab meat, and distributors like local restaurants and markets that sell crabs to consumers.Ĭonsumers play a vital role in keeping Maryland’s crab industry alive. Maryland watermen and waterwomen work on the waters of the Chesapeake Bay during the crabbing season which typically begins in April and ends in October. The Maryland crab industry depends on the crabs that come from the Chesapeake Bay and in order to experience the taste of these amazing creatures, we depend on the men and women who do the hard work of catching them. The Chesapeake Bay watershed is a vibrant estuary made up of water from the Atlantic Ocean and the watershed of six states-Delaware, Maryland, New York, Pennsylvania, Virginia, West Virginia, and the entire District of Columbia-with 50 major rivers and streams. Female blue crabs enjoy saltier waters of the middle and lower bay, including areas off the shores of Dorchester and Somerset counties. Remember, these are estimates only.Male blue crabs are often found in the upper parts of the Chesapeake Bay including areas north of Annapolis and Baltimore where the water is less salty. To put it in short, a bushel of large crabs will feed approx. If you are serving other food, we estimate about a 1/2 dozen crabs per person. If you are just serving crabs, a good rule of thumb is about 8-12 crabs per person. It also has been introduced in other parts of the world. Range The blue crab is widely distributed along the Atlantic and Gulf coasts, from Nova Scotia through the Gulf of Mexico and as far south as Uruguay. Crabs are a great source of protein, vitamins. Males can be seven to eight inches (18 to 20 centimeters) across, while females are a bit smaller in size. Nothing compares to actual Maryland blue crabs when it comes to crab meat. If you’re a crab fan, you’re going to adore the robust flavor and luscious taste of crab meat found only in Maryland blue crabs. We strongly recommend ordering steamed crabs to be sure that every crab is edible upon arrival. According to a 2019 survey, the Chesapeake Bay is home to around 600 million blue crabs. Unfortunately, we can't control the shipping environment and in rare instances mortality rates may be higher due to weather conditions or handling by the courier. ![]() Count live ones instead of dead ones when assessing your order. Standard Male Blue Crabs Home Maryland Crab Standard Male Live Hard Crabs Standard Male Live Hard Crabs 44. Extra crabs are usually packed to compensate for normal mortality rates. Normal mortality rates usually does not exceed 15%. We do our best to ensure that every crab is alive upon delivery. There is no appreciable loss of quality from re-steaming. Be careful not to steam too long as the meat will dry out. Although they are seasoned before they are shipped, additional seasoning will add flavor. Layer crabs sprinkle each layer with mixture of crab seasoning and salt. Add equal quantities of water, vinegar & beer to just below level of rack. A mature male crab is called a jimmy and is easily recognized by the brilliant blue. Place a raised rack in the bottom of a large pan (minimum of 2 inches), try not to let the crabs touch the water. The blue crab is common to all North Carolina coastal waters. Select LIVE Louisiana Blue Crabs 50lb Case - Southwest Airlines Cargo PickUp 389.99. They may be enjoyed cold, at room temperature or heated. Jumbo LIVE Louisiana Blue Crabs 40lb Case - Southwest Airlines Cargo PickUp 364.99. ![]() Refrigerate crabs immediately upon receipt. Hard shell crabs have been steamed with seasoning, then chilled. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |