According to experts, you should consume the Maryland Blue Crab in autumn rather than summer. Unfortunately, most people consider crab feasts more appropriate from Memorial Day to Labor Day. However, if you grew up around the Chesapeake Bay, your family and friends ate crab deep into the fall. By that time of the year, the local blue crabs were huge and packed with meat, and they are far superior to the little ones harvested at the beginning of the season. Give all due credit to biology!
Maryland Blue Crab needs to fatten up to prepare for hibernation. As the water temperatures begin to cool, almost every crab is going to be heavy and filled with tasty meat. On top of that, they will be better priced during the fall.
The blue crab of the Chesapeake Bay shed their shells several times during the entire harvesting season. The shedding process starts from when they come out of semi-hibernation in early spring after spending months buried in the muddy bottom, continuing until they return there in late autumn.
The research found that crabs grow about 30% in size between sheds. Thus, their size increases the later it is in the year. It also takes a period for them to grow into new shells.
When you are shopping for crab, flip them upside down and take a look at the color of their bellies. Look for ones that are darker and more stained because this means they have had their shells for a longer time. In contrast, white or light crabs are still growing, and will not contain as much meat.
Most experts advise eating Sallys (female crab) instead of a Jimmy (male crab). Although they are less popular due to their smaller size and having roe, Sallys have a better flavor than a Jimmy for the most part.
Lovers of fat, juicy crab and amazing seafood don’t have to drive to Baltimore, Ocean City, Hooper’s Island, or Annapolis anymore. Stay close to home and enjoy wonderful deliciousness all year round at our two new locations in Maryland!
Our Crofton branch can accommodate a large party group, so if you are interested in reserving tables, please call (443) 302-2680.