Steamed Blue Crabs

Time to unfurl the Fat Crab Season Flag!

During the summer months, Crab Depot’s crew motors the bay from pot to pot and crashes the decks with loads of mature blue crabs, measuring from 5”-7” plus. These crabs molt or change shells every 20 to 50 days, and even quicker in warmer water with plentiful nutrition. Once the Chesapeake Bay begins to cool a bit during early September, the molting slows, and the blue crabs start packing their shells with meat and producing more “mustard” to get through the impending cold months. Yes, these crustaceans have a game plan, and we crabbers have a strategy in throwing the

FATTEST Crab Feasts during the Fall.

 What is the mustard? No, it’s not Dijon or Grey Poupon. It’s the hepatopancreas, a filtering system for the crab that also fills with lipids and glycogen during the plentiful summer months. These additives become numerous during Fat Crab Season and give a sweet, robust buttery flavor to the meat. Talk about a benefit with the blue crab.

They arrive with their own dipping sauce!

To celebrate the festive time at the crab house, we gathered our 3 most popular fall specials. Maryland Crab Soup and Cake Dinners arrive right in time for a pregame snack. Cheer for your team with a winning duo from freshly picked blue crabs. Keep the party going for a half time of Cajun Crawfish & Shrimp Combos. Give it a spicy pop and you’re sure to do the wave! Blue Point Oysters round up the fun for a slurp fest at the two-minute warning.

Fat Crab Season with Game Day just makes sense.

Line ’em up!