What You Need To Know About Maryland Crabs

Maryland crabs particularly the blue crabs have been commercially caught since the 1800s. They are a significant part of the state’s economy. Crabs grow by shedding off their shell or molting. Their management is designed in such a way that there is a balance in the harvest of crabs annually. This is a way of ensuring that crabs are in abundance throughout the year. The Department of Natural resources conducts a survey to know the number of females that are of spawning age to ensure the population of crabs keeps increasing.

Crabs are a favorite delicacy in Maryland. They can be prepared in different ways such as saut?ed or steamed crabs, baked in cakes or in crab soup. Soft shell crabs are the ones that have shed the outer part of their shell and the new shell has not hardened. They are found between May and September. Creating a new shell might take days to grow. During this time is when most crabs are caught by fishermen because they are vulnerable. The soft shell that covers them is preferred by many because it is succulent and sweet. There are many species of crabs but the most consumed are blue crabs. Summers in Maryland are time to eat the sweet and delicate blue crabs. Visit website!

Soft shell crabs that have molted within the past 12 hours are papery and soft. They are mostly eaten as whole with an exception of some parts abdomen and gills. In most cases, the parts are removed prior to preparation. Pre-molting crabs commonly known as peelers are usually put in a tank until they shed their outer shell. They are then removed from the water and cooked well before being eaten. Marylanders prefer saut?ing as it helps preserve the sweetness of the crabs. Watch this video at https://www.youtube.com/watch?v=iggO0IbqNCQ for more info about seafood’s.

This methods preserves mustard which is fatty and makes the crab gush with juice. Marylanders prefer to steam them than boiling. They love the taste of seasoning and spices on the crabs. A crab from Maryland can be identified by the color of fat which is often referred as mustard by the locals.

In majority of Maryland restaurants, soft shell crabs are mostly served with sandwich with lettuce, mayonnaise and tomato. Most chefs have devised new ways by making soft shell sushi rolls, top of pizzas and tacos. The good news is that there are recipes that people can use to prepare crabs even at the comfort of their home. Click here!