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Blue Crab
The Blue Crab is named because of its blue-tinted claws. Its shell, is mottled brown in color, and mature females have red highlights on the tips of their claws. Prized for their sweet, tender meat, cooks use Blue Crab in a wide number of dishes. Blue Crab is an ingredient in delicious dishes such as crab cakes, stuffed crabs, seafood gumbo. Boiling or steaming Blue Crabs is also a popular way to cook them. Their scientific name, Callinectes sapidus, means “savory beautiful swimmer.”
Description
Live Blue Crabs
Our Live Blue Crabs are graded by size, measuring the shell from tip to tip. Available by the bushel (50lb minimum order)
Gumbo Crabs
Processed by removing the top shell. The crabs are then cleaned and frozen uncooked. Commonly used for cooking gumbo.
Softshell Crabs
Available frozen by the dozen
Jumbo Lump Crabmeat
Meat picked from the swimming muscles of larger crabs, available in 1 lb. containers.
Lump Crab Meat
Broken pieces of Jumbo Lump Crab Meat, available in 1 lb. containers.
Crab Claw Meat
Meat picked from the crab claw, available in 1 lb. containers.
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