Crab Lovers Combo - 1 Dozen Medium Crabs, 3 lb Large Snow Crab Clusters & Mallet

Chesapeake Blues and Alaskan Snow Crab, Same Cooler

Two very different crabs share this order. A dozen medium Maryland blues at 5½–6 in bring the seasoned, work-for-it sweetness of the Chesapeake, and 3 lb of large Alaskan snow crab clusters bring long legs of mild, delicate meat that comes out in one satisfying pull. The engraved iLoveCrabs mallet in the box works both sides of the table, and the whole package ships cold with dry ice in an insulated cooler.

Two textures, two paces

Blue crab is an unhurried food: you tap, crack and pick your way to backfin, and the spice on the shell ends up on your fingers where it belongs. Snow crab is the opposite: score a leg, bend it back, and the meat slides free in strands made for a butter bowl. Put both on the table and people drift naturally between the quick reward and the slow one all evening.

Serving a split table

Keep the setups separate and simple: melted butter and lemon on the snow crab end, vinegar and extra seasoning on the blue crab end, and plenty of napkins in between. Seat the mallet closer to the blue crab end; the snow legs mostly surrender their meat to bare hands and a firm bend. 3 lb of large clusters is a generous share for the leg-meat crowd, and a dozen seasoned blues gives the pickers a real session rather than a taste.

Beyond the first feast

Any snow crab that survives the night has a future; our recipe section includes ideas that put picked crab meat to work. But fair warning from the people who pack these coolers: between the sweet blues and the easy-pulling clusters, leftovers are rare. This combo is the answer when your table can't choose a coast.