Hard-Shell Blue Crabs crack open to a robust salty-sweet meat, but imagine a crab without the armored shell, one allowing an easy to-eat delicacy . Luck of the catch gives this exact occurrence with the Soft-Shell Blue Crabs. The jumbo, lump, and claw meat all boast a juicier, more robust and buttery taste when exposed to the bay waters. Crabbers take this catch and simply snip away inedible parts: the face, apron, and gills, leaving the rest of the crab for frying, sauteing,

Freshly packed blue crab cakes boast robust salty-sweet lump meat, and with the Maryland Recipe : mayonnaise, black pepper, Old Bay, eggs, yellow mustard, and crushed crackers make for a delicacy worth savoring. Deep frying this masterpiece requires some exact skills to arrive at a golden-brown crispy shell and moist, indulgent interior. When you pop by a Chesapeake Bay region crab house and order a Maryland Style Crab Cake , most restaurants will deep fry the cake in canola

Nothing sets summer’s tone like spring’s first crab feast. Temps may feel comfortable now, but we all know spring can easily turn into raging summer heat in the afternoon. Realizing this fickle nature of Mother Nature, stalk the Weather Channel and plan alternative settings if need-be for your first crab feast. Start your planning with the flavors in mind: savory, robust, salty sweet steamed blue crabs with a spicy pop from a perfect mix of celery salt, paprika, and red pepp

Known for their rambunctious, wily behavior, blue crabs still get the distinction, “Beautiful Savory Swimmer.” The males’ blue and females’ red colored claws make for quite a display as they swim agilely through the waterways with their 8 legs and 2 paddle “flippers.” Their importance in the seafood deli case outmaneuvers their prowess in the water, however. Jumbo, lump and claw meat for recipes from crab egg benedict to crispy crab cakes move this delicacy to the forefron

Crab Depot’s shrimp trolley crew quickly flash freeze a fresh gulf shrimp harvest within hours after the catch. Individually Quick-Freezing blasts the bacteria from forming and ceases the downgrading of the texture from chemical preservatives like sulfites . No need to treat the shrimp for shelf life since the quick freezing takes care of this need. The FDA and NOAA ensure USA shrimp live in a natural marine environment with a plentiful diet that will only enhance the cru

Today, we take a trip through the life of a blue crab’s early egg embryo stage to its fierce snapping excursions around Thomas Point Shaol Lighthouse . “Callinectes Sapidus”, the Latin name for this armored crustacean, captures the sea creature’s essence. It translates as beautiful savory swimmer , but first a few incredible moves through the waterways and growing pains. The end result will create quite a delicacy. Hidden from view and protected from predators by the male fa

Warm water tails naturally contain more water in their meat so grilling them with exact timing and temperature ensures cooking out this extra liquid and creating a plump, buttery result. Some chefs select broiling or baking, but grilling adds a smokiness and basting with butter leaves the diner crying out accolades to the chef. Harvested in warm, shallower waters, these spiny lobsters populate areas of the Caribbean from Mexico to Honduras, along the coast of Florida, and ev

During the winter months, diehard American crabbers motor their Smith Island Crab Scrapes down into Southern Gulf waters. These vessels with their low freeboard and low beams make it easier to haul heavy pots out of the water. Their low profile impresses the onlooker as it glides through shallow lagoons. For the crab devouring enthusiast, this migration is essential to keep the blue crab feasts continuing throughout the winter months. Once the water temperatures hit 48°F ,

Searching online lobster docks takes some major clicking, especially when sorting through Caribbean and Maine markets. Named warm or...

If you’re trying to decide on a soft-shell lobster versus a hard-shell, crack these facts for a wise choice. Picking lobster meat from...

Since the mid 1800’s, crabbers at Crisfield, MD have hoisted soft-shells or “busters” from bay waters for cooks who absolutely love...

Back in the 30’s, crab cake sandwiches made their debut in kitchens along the East Coast. Then, the craze took over the nation in one...

When cooking any prized catch, it’s always ideal to envision the plated food and desired tastes from the start. A favorite choice for...

Maryland Blue Crabs always receive approving nods from dinner guests who prefer a meal outside the norm. The succulent salty sweet meat...

Back in the early Chesapeake Bay crabbing days, watermen and their families spent hours picking crabs to make cakes for the long winter...

A blue crab home delivery presents either a challenge with “live” or ease with “steamed.” Knowing this, you choose steamed but need to...

Net-caught off the coast of Rhode Island, our short-fin squid boasts a mildly, sweet oceanic flavor and stretches up to 12 inches. The...

A generation ago, watermen gathered their family together to pack enough crab cakes to make it through the winter. Talk about roughing...

Oysters have found favor from hungry seafood fans for generations. In fact, reports show the Romans enjoyed slurping oysters in England...

North Atlantic Scallops pop with plumpness and a power-packed supply of protein, 17 grams per serving. What restaurants and your home...