🍂USA Blue Crab Meat

Blue Crab Meat, Buttery and Picked to Stay that Way!

Just like your desire for a freshly picked tub of blue crab meat, blue crabs themselves get demanding on their water conditions. They prefer brackish consistency, not too fresh, and a bit saltier, but not seawater. The Chesapeake Bay and Terrebonne Basin in healthy USA waterways give the blue crab a natural “seasoning” while swimming sideways through the currents. “Brackish” means “Somewhat Salty” and a diet of clams, oysters, eelgrass and even periwinkles give that crab a bit of sweetness, but the story runs even deeper.

After choosing either fresh or frozen crab meat, both equally delicious and buttery, the recipe choices abound, Crab Imperial, Crab Benedict, Maryland Crab Cakes, to name a few favorites. It all depends on if you plan your recipe for the next day or so or a week in advance. Stocking up and Saving certainly makes sense. Crab houses and home cooks alike choose their cooking technique. Steaming and boiling takes the entire crab and allows even the crab mustard to seep into the meat, giving a nutty undertone. Grilling and sautéing take the crab chunks into a caramelized outcome, which gives a sweetness. A fresh tub will traditionally contain steamed meat, but that offers a challenge to you. How will you further cook it to make that crab meat taste Crabaliscious?

Crab Depot’s Crew has witnessed customers eating the crab meat right out of the tub! Well, to be honest we do too, but we get out our trusty butter warmers and fill some ramekins with clarified butter. The smooth, glossy finish smothers the meat, but surprisingly, the salty sweetness of the crab lump and jumbo hit the taste buds with a “star of the dish” boldness. Take advantage of our fresh tubs filled with our own blue crab daily catch!