September to November are the best months for Maryland’s blue crab because the crabs will be at their meatiest and fattest this time of year. This is a great time to cover crab feast FAQs to get you ready for some great eating!
A beloved tradition, crab feasts bring family and friends together to sit around a long picnic-style table to dine on blue crab. Due to the blue crab’s smaller size, it takes time and a little effort to pick through the shells and legs for meat. The picking gives guests a chance to have conversations and joke around. Usually organized in the summer, the main beverage at a crab feast is cold beer.
The blue crab season in Maryland typically begins in the middle of April and continues until the end of December.
In general, a male crab is larger and meatier than a female crab. However, females typically have sweeter meat and can also contain roe. The shape of their aprons, their stomach flaps, are also different. A male crab’s apron is pointy and long. In contrast, a female crab’s apron is shaped like a dome.
In order to survive the cold winter waters of Chesapeake Bay, Maryland blue crab must eat a large amount of food over the spring and summer to accumulate extra stores of fat. It is this fat that gives their meat a buttery and sweet flavor, which will not be found in other species of crab or even blue crab caught in other regions.
People of the Free State prepare their native blue crab by steaming the crustaceans. In contrast, other states along the East Coast boil their crab. Marylanders believe steaming is better because more of the delicious flavors of the crab are retained. The traditional seasoning for crab used in Maryland is either Old Bay or J.O. Spice.
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 around at the two locations below!
Our Crofton branch can accommodate a large party group, so if you are interested in reserving tables, please call (443) 302-2680.