Every summer, people from near and far flock to Maryland’s coast to get their fill of blue crabs. Here now, the how’s and where’s of crab season.
The sweet, succulent Maryland blue crab is an iconic centerpiece of summertime cuisine and culture in the Chesapeake Bay region. From crab feasts with mallets and wooden hammers, to picking crabs doused in Old Bay, to biting into a fresh crab cake sandwich, Marylanders savor every moment of blue crab season But sadly, all good things must come to an end So when does Maryland’s beloved blue crab season wrap up?
Two End Dates for Two Harvesting Zones
Maryland crab season actually has two potential end dates, depending on where in the state the crabs were harvested:
- For crabs caught in the Chesapeake Bay: Season ends December 15
- For crabs caught in coastal bays and tributaries: Season ends December 31
This is because Maryland regulates blue crab harvesting in two zones – the main Chesapeake Bay, and the coastal bays/tributaries including Ocean City and Assateague Island areas Different regulations apply to each zone
So while crab season extends a bit longer on the ocean side, for most Marylanders, it’s December 15 when the party’s over and the mallet gets put away Time to savor those last few crab cakes!
Why December 15?
You may be wondering, why does Maryland blue crab season end on December 15 in the Chesapeake Bay?
The reason lies in the blue crab’s lifecycle and migration patterns. Blue crabs mate in late summer and early fall. As temperatures drop in late fall and winter, the crabs gradually become less active and stop eating as frequently.
In December, with the water chilling, blue crabs begin migrating towards the warmer, deeper waters near the mouth of the Bay or even the coastal ocean. They’ll spend the winter in a dormant state down there until warming spring temperatures rouse them to return up-Bay and revive their feeding and mating.
Since the crabs aren’t as active or plentiful in the colder months, Maryland prohibits harvesting them in the Chesapeake from December 16 through March 31. This allows the crab population to rest and regenerate undisturbed during the winter months.
The December 15 end date allows the crabs to start their annual migration down-Bay without being disturbed by human harvesting pressures. Hence why the Chesapeake blue crab season wraps up on December 15 each year.
How End Dates Protect Crab Population
Maryland’s strict harvesting seasons help ensure a thriving sustainable crab population. The winter harvesting ban in the Chesapeake allows these rules:
- No harvesting female crabs late in season, when they are laden with eggs
- No dredging up dormant crabs from the mud during winter months
- No interference with annual migration patterns between bay and ocean
These protections are why Maryland boasts one of the most well-managed and sustainable blue crab fisheries in the world. Crab lovers can enjoy the bounty, confident it will return year after year.
Winter Month Restrictions
While it’s lights out for blue crab harvesting in the Chesapeake from December 16 through March 31, some crabbing is still allowed in coastal waters and tributaries until December 31:
- Recreational crabbing only – no commercial harvesting
- Male crabs only – no females
- Limits on number and size of crabs caught
These special winter rules allow enthusiasts to still enjoy crabbing as a recreational pastime during the holidays and winter months – while protecting hibernating and migrating crab populations.
Availability of Frozen Crab After Season
Just because crab season ends doesn’t mean you have to entirely give up your crab cake habit once winter hits.
Many Maryland crab processing facilities quick-freeze crabs at the peak of freshness right before season end. This preserves delicious Maryland blue crab meat to enjoy all winter long.
Reputable crab processors like Cameron’s Seafood latch-freeze every crab within hours of being caught, locking in sweetness and flavor. So while nothing fully compares to feasting on freshly steamed crabs in summer, premium frozen Maryland crab meat still makes for tasty cakes, dips, and soups throughout the winter.
The Glorious Return of Spring
While Maryland crab lovers surely miss their favorite crustacean once Old Man Winter settles in, the arrival of spring brings great tidings. As sunshine starts warming the Chesapeake waters in April, the blue crabs emerge from their winter hideaways and begin the annual migration back up the Bay.
Before you know it, those tasty little swimmers are getting scooped up in crab pots and steaming up on picnic tables across Maryland. Children dance with excitement seeing pile after pile of Old Bay-coated crabs stacked on platters. The delicious sounds of mallet cracking shell once again rings out across the land.
So while the winter days without blue crab are long and trying, hope springs anew come April 1st – the start of another glorious Maryland crab season!
WHAT’S SPECIAL ABOUT MARYLAND CRABS?
Blue crabs can be found in waters as far north as Nova Scotia and as far south as Uruguay, but the crustaceans strongest association has always been with Maryland. According to the Maryland Department of Natural Resources, approximately 50 percent of the country’s blue crab harvest comes from Maryland waters.
And they are an essential part of the region’s culinary heritage. For chef Spike Gjerde of Baltimore’s Woodberry Kitchen, blue crab is one of the three most important seafoods in Maryland. The other two are oysters and rockfish.
Gjerde was born and raised in Baltimore. He is the first chef from Baltimore to win the James Beard Award for Best Chef: Mid-Atlantic. Because of the way it grows and the type of estuary we have here, the blue crab is really different from any other crab in the world, he says. “They are superior to any other crab in my opinion. “.
People who want to take it easy might like West Coast Dungeness crabs, which are bigger and easier to eat. Many restaurants use cheaper pasteurized crab from Asia for their dishes. But not all crabs are made equal. Gjerde notes that other species of crab lack the depth of flavor and delicate texture of blue crabs. “The seasons have a lot to do with it,” he says. “The season typically starts around [April] and lasts until the cold weather comes around in November. We have grown to love blue crab more because of its seasonality over the years. This is why it is such an important part of the Chesapeake way of life. “.
According to Steve Vilnit of the Maryland Department of Natural Resources, Fisheries Services, the main reason Maryland crabs taste better than other types of crab is that they need to hibernate. Maryland crabs also taste better than blue crabs from other waters. Like other animals that go into hibernation, he says, crabs need to store fat to get them through the dormant period. “This gives our crabs a buttery flavor that you won’t find anywhere else,” Vilnit says. “Someone who knows what they’re looking for can tell which ones are from Maryland just by looking at them, but most people will know by taste.” “.
If you want to know if a crab is from Maryland, one way is to look at the fat. The fat is a darker shade of yellow and is often called mustard by people who live there, and that’s one way to tell. of Natural Light Charters, who leads chartered crabbing and fishing trips with his son Frank Jr.
The easiest ways to ensure you’re getting Maryland crabs are first to ask, and second to visit restaurants that are True Blue-certified by the state of Maryland. The certification verifies through the restaurant’s receipts that at least 75 percent of the crabs or crabmeat used during the year came from Maryland.
But as Updike says, “Yes, Maryland crabs do taste better. But even if a blue crab isn’t from Maryland, it’s still going to taste pretty good. “.
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Summers in Maryland aren’t summer without crabs. Not just any crabs, but the delicate, sweet blue crabs that live in the Chesapeake Bay. Their Latin name, Callinectes sapidus, means “beautiful swimmer.” Marylanders get very excited when they rip into a bushel of red-shelled beauties covered in crab seasoning or when they enjoy the deliciousness of a fried soft shell with a chilled Natty Boh.
People in Maryland steam hard shell crab and other seafood instead of boiling them like people on the rest of the East Coast and in Louisiana do. Marylanders will tell you that boiling makes the crabmeat wet, rather than just moist. (Boiling proponents argue that steaming pushes the internal temperature too high and dries out the flesh. But, strangely, people from Maryland say that the seasoned boiling water makes the crab taste too evenly seasoned. They like the variety of heat and seasoning that comes from rubbing the spice onto the crabmeat with their fingers. As a result, in Maryland, steamed is usually the only option on offer.
Maryland’s blue crab season arrives
FAQ
Are crabs running in Maryland now?
What day is it illegal to crab in Maryland?
How long does blue crab season last?
What crabs are in season now?
When is crab season in Maryland?
The Maryland crab season starts in April and runs through December. But much of what is found in crab houses early in the season or in the winter is coming from North Carolina and Louisiana. Maryland crabs that are served in April and early May are typically ones that stayed north during the winter and dug themselves down into the mud.
When is the best time to crab a crab?
This applies to the Chesapeake Bay, Atlantic Ocean, and related waterways such as tributaries and coastal areas. Crab season runs all the way to the end of December. The late summer and early fall is the best time for crabbing. You’ll see a big boom in the number of people crabbing as well as the number of people frequenting crab restaurants.
Are blue crabs crabbing in Maryland?
Blue crabs are classified by the size of their shell. There are a few regulations to crabbing in Maryland but the process doesn’t require extensive fees, licenses, or permits. The official crabbing season opens in the spring.
Can you go crabbing during peak season?
If you’re planning to go crabbing during peak season, here are some tips to ensure a successful catch: Bring the right equipment: A net, a pair of tongs, and a bucket are essential for catching crabs. Choose the right location: Look for shallow waters with sandy or muddy bottoms, as these are the preferred habitats for blue crabs.