5-6 inches The female blue crab is known by watermen as a "Sook". Many people claim that the meat from a female crab is sweeter in taste. Once you've tried the succulent meat from a Maryland Blue crab you will be hooked forever. The crabs can be ordered live or steamed.
Only While Supplies Last. Due to market conditions, availability and pricing subject to change at any time.
How to Steam Live Crabs/Re-steam Crabs
When your live crabs arrive it is important that you steam them as soon as possible. Heat a large pot with approximately 2 inches of water on the bottom. Place a rack or steaming basket in the pot to keep the crabs out of the water. Wait until steam is apparent before placing the crabs in the pot. Sprinkle crab seasoning on the crabs to your liking and then cover with a lid. Let the crabs steam for 5 to 10 minutes after steam pushes out from under the lid. The crabs will turn a shade of orange when cooked throughout. Follow the same steps as above but for less time. Please look at the chart below for recommended steam times.
HHC Crab Seasoning Ingredients - Salt, Spices and Paprika
Female Crab Harvest
Blue crabs are typically sold at the dock as bushel crabs or picking crabs. The bushel crabs are sent to retailers or restaurants who sell them either live or steamed. The picking crabs are sold to crab picking houses where they are steamed and picked for their meat. In most cases any excess basket crabs that have not been sold to retail stores are then sold to the crab picking houses. On average more than 75% of the crabs picked for fresh and pasteurized crab meat are female crabs. This means that more than 75% of the crab meat used in restaurants for crab cakes and other recipes have come from the female crab.