The Maryland blue crab is an iconic symbol of summer in the Mid-Atlantic region. These crustaceans have a sweet briny flavor that is beloved by locals and visitors alike. While feasting on blue crab is a quintessential Chesapeake Bay experience, successfully cracking open and picking the meat from these feisty creatures requires skill. Don’t let a lack of experience prevent you from indulging in this tasty delicacy. With a few simple techniques you’ll be eating Maryland blue crab like a pro in no time.
Choosing Your Crabs
The best crabs for eating are males, known as “Jimmies.” A male blue crab can grow up to 8 inches across, while females max out around 6 inches. Bigger crabs mean more meat per crab, making them the best value for your money. When buying live crabs, look for ones that are dry, heavy for their size, and feisty. Avoid any with black spots or foul odors. Strong movement and a tight shell indicate the crab was recently caught and is still full of flavor.
Maryland’s blue crab season runs from April to December, with the peak months being June through August when they are most plentiful. Prices are highest in the early spring and lowest in the fall. If enjoying them outside of crab season, pasteurized canned crab meat is a good alternative to get your fix. While not quite as tasty, it’s still delicious in crab cakes, dip, and other recipes.
Steaming Your Catch
To prepare live crabs for eating, you’ll need to steam them. Use a large pot with a steamer insert and fill with a few inches of water and apple cider vinegar Once boiling, add a layer of crabs and cover Allow to steam for 20-30 minutes until the shells turn a bright orange hue. Avoid overcooking, as this makes the meat mushy. Sprinkle with Old Bay seasoning once finished steaming.
Steaming liquefies the innards and loosens the meat, making it easier to extract Chilling the live crabs in the refrigerator before steaming slows their movement, reducing the risk of losing any rogue escapees. If reheating steamed crabs later, a quick second pass through the steamer helps soften them back up
Setting the Mood
Eating Maryland blue crab is traditionally done communally. Cover your table in old newspaper or butcher paper to minimize mess. Dress casually and don a plastic bib to protect your clothing – things will get messy! Provide small dishes of melted butter and apple cider vinegar for dipping. You’ll also need a wooden mallet, paring knife, and pick for dismantling the crabs. Avoid your finest china and linens for this hands-on, no frills dining experience.
Some fun atmospheric touches to set the mood include buoys, fishing nets, and mason jars as decor. Play maritime instrumental music as accompaniment. And don’t forget to pile empty shells in the center of the table as you work through the haul!
Cracking Into Your Feast
Once steamed, start dismantling your crab by removing the legs and claws. The legs can be sucked and nibbled on for every last bit of flavor. Use a paring knife to detach the apron (or abdomen). Flip the crab over and firmly pull the top shell off in one piece.
Next, break the body in half down the middle to expose the prized meat within the chambers. Use your pick or fingers to scoop out the sweet lump crab meat. Dip chunks into the butter or vinegar before eating. Suck the remaining juice from the shell halves once emptied.
For the claws, use a mallet to crack the thick shells. Carefully pick or break the shell fully open, trying not to shred the meat. Extract the claw meat in one tasty chunk if possible. Don’t forget the meat inside the knuckles where the claw meets the body too.
Savor the Simple Pleasures
While initially intimidating, eating Maryland blue crab is simple once you get the basic technique down. Don’t let a lack of experience prevent you from digging into this regional specialty. Savor the communal experience as you laugh, feast with your hands, and soak up the atmosphere. The sweet crabmeat and fun, casual dining is sure to keep you coming back for more through crab season and beyond.
Reader Success Stories
- Steve Taylor: “I’m now ready to eat blue crab for the first time.” Going to have some in a couple of weeks. I love snow and king crab and the great flavor. “. ” more .
StepsPart
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Take off the claws and legs of a Maryland blue crab and throw away any that don’t have meat in them before you start cooking. Next, turn the crab over and use a knife and your hands to pull back the apron, which is the egg-shaped part of the shell. Next, use your fingers to pull out the crab’s gills on both sides. Then, take out anything inside the crab that doesn’t look good, like its digestive system. Finally, break the crab in half with your hands and pick out the meat inside. To learn how to cook Maryland blue crab, keep reading!.
How to PROPERLY Pick & Eat Maryland Blue Crabs
FAQ
What part of the blue crab is not edible?
How do you remove meat from a Maryland blue crab?
Are blue crabs worth eating?
What seasoning do you use for Maryland blue crabs?
Old bay is a very popular seasoning for Maryland Blue Crabs. J.O. Spice is a common seasoning, and it is often used at restaurants. Cover the table with newspaper. A crab feast is messy. Covering the table with newspaper makes the meal less worrisome and the clean up much faster. Wear a bib.
Are coconut crabs healthy to eat?
Crabs are rich in omega 3 fatty acids, protein, vitamins like riboflavin and minerals like selenium, copper, phosphorus. Coconut crabs are not known to be poisonous. The fat in the abdomen and the egg inside the female are the delicious edible parts. It is prepared by steaming or boiling them in coconut milk. Consuming coconut crab along with sea mango, cerbera manghas may make the coconut crab toxic due to the presence of cardiac cardenolides(cardiac active steroids). This causes electrolyte imbalance that affects the electrical conductivity of the heart.
Can crab meat be consumed as part of a diabetic diet?
Yes, you can. Crab meat has mineral proteins, is rich in calcium, manganese, zinc and polyunsaturated fatty acids from the omega 3 series, which have several beneficial effects, such as lowering bad cholesterol (LDL) and preventing complications resulting from diabetes.