⛱️Celebrate Bay Days at Crab Depot!
Get extra festive this weekend with Crab Depot's Bay Crab Blowout! This special features (3) Dozen Steamed & Spiced Male Blue Crabs, measuring 5"-5½" point-to-point. Crab Lovers claim smaller crabs taste sweeter and have flakier robust meat. You decide, but with the "Bay Days Blowout" you can't go wrong! Send out the invites and get ready for the Ultimate Blue Crab Pool Party. Your order arrives in a custom crab cooler with the exact amount of gel packs to refrigerate your crabs for a delicious home delivery. Simply heat-up and serve! (Deep Bay Discount of 49% OFF expires August 2, 2026)
🦀Chesapeake Bay Dozens naturally taste sweet!
Blue Crabs make estuaries, lagoons, and sounds their home and what’s best yet is the ideal water conditions that “marinate” them into a culinary masterpiece. They thrive in these brackish waters, which means about 3% salt. With a lifespan of 3 years, they reach legal catching sizes, 5” + after about a year. Periwinkles, clams, oysters, mussels, recently perished fish, eelgrass, and whatever they can get their claws on, fattens the blue crab and gives them a robust, oceanic salty-sweet fresh taste.
The recently mature small blue crab, 5”-5.5” sheds its shell 4 to 5 times a month and the medium blue crab, 5.5”-6” once or twice a month, while an older crab 6” + and beyond takes 30-50 days to reach the need to “bust out” of the hard carapace. This difference may explain why most crab eaters exclaim, “Chesapeake Bay Dozens 5”-6” require a bit more picking to get as much meat as a larger crab, but the meat is sweeter, worth the effort!”
You may still ask, “Why is the meat sweeter?”
When the small crab molts out of its shell so frequently, it allows the salty water to seep into its meat. The salt “seasons” the meat, giving it a sweeter hint. As mentioned earlier, crabs eat about anything they can find and that includes their discarded shell. Gnawing on the shell adds another benefit to their meat: calcium, vitamins, and minerals. Calcium has a bit of a bitter taste, but the crab’s frequency without a shell, freely swimming in the waters, takes the bitterness to a sweetness. In fact, during the USA’s beginning days, colonialists served blue crabs as a dessert, proving the natural sweet taste!
