Celebrate Valentine’s Day at The Crab Shack in Crofton Maryland
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Many experts believe winter is the best time of year to eat blue crab. The crabs have stuffed themselves to prepare for hibernation before the colder months. By the time winter rolls around, the blue crabs are solid and filled with meat.
Winter Dredging
Typically, crabs bury themselves in the mud during the winter. When the water gets cold, it seems to be a shock to crabs, and they bed down for the colder months. As a result, fishermen must use dredges to harvest crabs. Afterward, they are washed down on the deck and loaded into bushels before the boats return to port.
Similar to a rake, the dredge has teeth that is dragged along the bottom. It spans from six to 10 feet in width and features netting to catch the crabs behind it. The boats average between 400 to 500 bushels daily every week for about a month.
In warmer winter temperatures, the crabs do not bury themselves deeply but rather move from place to place on a daily basis. When it does get very cold, however, the crabs bed down into the mud, and they can be in predictable places to be dredged out.
Economics
NOAA (the National Oceanic and Atmosphere Administration) has stated that the blue crab catch are worth millions of dollars to fishermen along the East Coast. Wholesalers buy from 10 to 100 bushels a day. Bushel prices for crab are seasonal, ranging between $60 to $100 per bushel.
Males generate more cash because they are larger in size, but females are also important to the industry. The Asian market loves female crabs because they carry eggs, which can be a delicacy for certain dishes.
Prep for Your Crab Feast Here: The Crab Shack Menus for Crofton and Edgewater.
Craving Crab?
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.
