How we sell and measure Chesapeake Blue Crabs:

Hard crabs are measured from point-to-point across the back of the crab. Supers are 7 inches and up across the back, X-Large are between 6 1/2 - 7 inches, Large are between 6 - 6 1/2 inches, Medium are between 5 1/2 - 6 inches, and Smalls are 5 - 5 1/2 inches.

Should you order Live or Steamed Crabs:

We do our best to ensure that every crab is alive upon delivery. Normal mortality rates usually do not exceed approximately 15 %. Unfortunatley, we can not control the handling by the shipper/courier or the weather conditions which may effect mortality of live crabs. We recommend ordering steamed crabs to be sure that every crab is edible upon delivery.

Handling Live Crabs:

When you receive your Mid-Atlantic live blue crabs it is important that you steam them as soon as possible. The Maryland method of preparing live crabs calls for putting them into a large pot with a tight fitting lid and an inch of water in the bottom. The pot will not dry out for the crabs put out a lot of moisture. Layering the crabs with Mid-Atlantic Crab Seasoning, Old Bay Seasoning or your favorite crab boil, 1/2 cup of vinegar and 1/2 cup of beer. Set upon the heat. Cover and steam for about 30 minutes. Delicious hot or cold.

Customer Service:

Our customer service is available Monday - Friday from 1 p.m. - 8 p.m. and Saturday and Sundays noon - 6 p.m. Eastern Standard Time (EST). Call 1-866-930-2722.

About our Shrimp:

We offer shrimp either Fresh or Frozen.

Shrimp is measured by "count" in other words in the U-15 shrimp there are aproximately 15 or less shrimp per pound. The Large shrimp or 21-25 count shrimp there are approximately 21-25 shrimp per pound. Medium Shrimp are 31-35 count or 31-35 shrimp per pound.

Deveining Shrimp:

Shrimp cook well in or out of their shells, but they are easier to devein before cooking. Run a shrimp deveiner or the tip of a sharp knife down the back of the shrimp. This will allow you to remove the vein. Rinse under cold running water to remove vein.

Storing Fresh and Frozen Shrimp:

The temperature of most refrigerators is slightly warmer than ideal for storing seafood. Therefore, to ensure maxiumum freshness and quality, it is important to use special storage methods so as to create the optimal temperature for holding the shrimp. One of the easiest ways to do this is to place the shrimp, which has been well wrapped, in a baking dish filled with ice. The baking dish and shrimp should then be placed on the bottom shelf of the refrigerator, which is the coldest area. Replenish ice one or two times perday. Thawed or Fresh Shrimp can be refrigerated for up to two days although it should be purchased as close to being served as possible.

Frozen shrimp can be kept frozen for up to 3 months.

Thawing Frozen Shrimp:

Do Not Thaw any frozen seafood at room temperture or microwave. Instead move from the freezer to the refrigerator for a day or two. Shrimp can be partially thawed in the refrigerator, then when ready to use continue thawing by placing under cold running water.

Soft Shell Crabs:

Each soft shell crab is indivudually wrapped, frozen, cleaned and ready for preparation. Thaw in refrigerator while still in plastic, remove from plastic for preparation. Frozen softshells can be kept in the freezer for usage at a later date. (best used withing 90 days.)