What makes Blue Crab Meat so delicious?
Our crab boats every morning travel from crab pot to crab pot in search of the fattest blue crabs. This routine requires dedication and a knowledge of crab sizes and fresh catches. Naturally, the fatter the crab, the more claw, lump and jumbo meat. Bays, inlets and sounds offer the healthiest environment for blue crab growth with the perfect mix of fresh and saltwater. This gives the crab’s meat, after a steaming or boiling, a buttery salty-sweet taste. With a ravenous appetite for eelgrass, snails, oysters, insects and fish, and given time to grow, blue crabs will naturally fill with lump meat. Crabbers just need patience to allow the blue crab to grow past 5". The avearge caught crab measure 6".
Lump Meat is a popular choice.
Chefs and home cooks choose blue crab lump meat for its beautiful, pristine white chunks that look and taste robust in recipes. Maryland Crab Cakes, Crab Imperial, Crab Stuffed Mushrooms, and all your favorite recipes transform into a culinary masterpiece with freshly picked lump crab meat. Where is it located on the crab? It picks from the two major crab cavities under the armored top shell. Our crew quickly spice and steam heavy crabs to fill our lump crab meat orders. We fill pound plastic tubs and ship them either fresh or flash frozen. Choose fresh if you're cooking tonight or flash frozen if you’re stocking up on the best USA crab meat. Select this delicacy for a healthy choice. Crab meat is naturally low in carbohydrates and calories and high in protein and omega-3s.
