Crab - Live, Hard Shell Maryland Blue Crab, Male #1, Wild, USA
Blue Crab Males distinguish themselves from females by their blue-tipped claws. Larger and slightly meatier than females, Maryland Blue Crab males are said to be the best there is, with their exceedingly sweet, white and tender meat that’s more buttery in flavor than crabs from other regions. Crab lovers will eat these by the dozen!
Region & Fishery
The scientific name for Blue Crabs is “Callinectes sapidus.” “Callinectes” means “beautiful swimmer” in Greek, and “sapidus” means “tasty” in Latin!
Please store live crabs at 50°F, protected by a damp paper towel. You may steam or boil cleaned crabs the way Marylanders do, with plenty of Old Bay seasoning. We also sauté them in olive oil, garlic and oregano, with a bit of white wine or beer to create a delicious broth for dipping.
Blue Crabs are a deliciously excellent source of Vitamin C, Riboflavin, Niacin, Iron, Magnesium and Phosphorus, as well as a good source of protein, Vitamin B12, Zinc, Copper and Selenium.
FFM Seafood Cooking Methods - Bake/Broil
FFM Seafood Cooking Methods - Steaming
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Info Source U.S. Food and Drug Administration