When is md crab season

But oddly enough, Marylanders complain that the seasoned boiling water makes the crab taste too evenly seasoned — they prefer the variety in heat and seasoning that comes from tasting the spice that rubs on to the crabmeat from their fingers. As a result, in Maryland, steamed is usually the only option on offer. Blue crabs can be found in waters as far north as Nova Scotia and as far south as Uruguay, but the crustacean's strongest association has always been with Maryland.

He knows his crabs: " Blue crab is really unlike any other crab in the world, thanks to the growing conditions, and the type of estuary we have here, " he says.

The lazy might prefer larger Dungeness crabs from the West Coast, which are much larger and easier to eat. Many restaurants use cheaper pasteurized crab from Asia for their dishes. But not all crabs are made equal. Gjerde notes that other species of crab lack the depth of flavor and delicate texture of blue crabs. The seasonality has certainly affected our appreciation for blue crab over the years, and it is why it holds the place that it does in the Chesapeake way of life.

From a scientific perspective, the need for hibernation is the main reason Maryland crabs taste better than other types of crab — and also tastes better than blue crabs from other waters, according to Steve Vilnit of the Maryland Department of Natural Resources, Fisheries Services. He explains that just like other creatures that hibernate, crabs need to build up fat stores to sustain them through the dormant period.

One of the ways is the color of the fat, often called mustard by locals, which is a darker shade of yellow, according to captain Frank Updike Sr. But as Updike says, " Yes, Maryland crabs do taste better. Many consider soft shell crabs to be a delicacy, and a way to enjoy crabs without the arduous task of picking them.

Soft shells are any crab that has molted within the last 12 hours. During that time the shells are soft and papery, so they can be eaten whole, claw to claw, with the exception of the gills and parts of the abdomen. These parts are removed prior to being cooked, so diners can eat with abandon.

Crabs typically molt between 18 and 23 times during their life, and they can mate only when a female is molting. Because the crab spends only about 12 hours as a soft shell, crabbers look carefully for the sign that a crab is about to molt — the development of a line on the last leg, known as the paddler fin, that starts out white and progresses to pink and then red as it grows closer to molting.

These pre-molting crabs, known as peelers, are usually held in a special shedding tank until they bust out of their old shells. The then-valuable softies are removed from the water to prevent hardening of their shells before they are cooked and eaten.

Both methods preserve the fatty mustard inside and typically lead to a crab gushing with juice. At most Maryland seafood restaurants, soft shells are served as a sandwich with mayonnaise, lettuce, and tomato or plain on a platter to enjoy with a fork and knife. But obviously many chefs have taken the classic further, putting them in the pervasive soft shell sushi roll, as well as in tacos and on top of pizzas.

The Maryland crab season starts in April and runs through December. But much of what is found in crab houses early in the season or in the winter is coming from North Carolina and Louisiana. Maryland crabs that are served in April and early May are typically ones that stayed north during the winter and dug themselves down into the mud. Then around Memorial Day, the initial supply is exhausted, and crabbers await the crabs that are still migrating their way up the Bay.

While June through August are the most favored and tradition-laden times for eating crabs, September and October are the best time to get the largest and fattest hard crabs at the best prices.

The Maryland soft shell season usually runs mid-May through September. Because they are a delicacy, the best time to eat them is whenever you can get them. However, they are typically the least expensive at the beginning of the season. It can range in color from white to dijon mustard yellow to a greenish color. It is included with most pre-packed crabmeat to enrich its flavor. Roe: Found in mature female crabs, crab roe is a bright orange color. When steamed it solidifies, and is often used as a topping in Chinese cuisine for dishes like pork and crab soup dumplings, or tofu.

Jumbo lump: These are the large chunks of meat connected to the swimming fins of the crab. It is favored for its presentation and size, and is accordingly more expensive. Backfin: Backfin meat comes from the body of the crab and broken chunks of lump.

It tends to have a more shredded texture than lump and is less expensive. Apron: This is the flap on the white underside of a crab, which terminates in a point.

They can be used to judge the sex and maturity of the crab. Jimmy: These are male crabs; the point of the apron is long and narrow. Adults have locking spines that allow them to open and shut their apron for mating.

These are typically the favorite for consumption due to their size and have higher availability due to higher catch limits. Sally: Also known as she-crabs, these are adolescent female blue crabs. Their entire apron forms a triangle, and their blue claws are tipped with red. To possess an egg-bearing sponge crab or any female hard or peeler crab.

To fish crab gear which belongs to another person. To use gear other than the gear listed in the table below. Annual registration required. From shore From unlicensed boat From waterfront crab pots. With 2 or more licensees and any number of unlicensed individuals. After settling on the Chesapeake treat of local Chester River crabs , your server brings out a large helping for you and your party to share.

When you take your first bite, the steamed crabs burst with flavor. Bay Wolf Restaurant is a treasure in the heart of Rock Hall. Enjoy them on a salad, as an entree, or even as a sandwich. They also have all kinds of Chesapeake Bay seafood on their menu! Stop by for a hearty, delicious meal.

This dockside restaurant and bar offers some of the best water views for enjoying local Chester River crabs in nearly every way, shape, and form. Their menu includes crab soups, burgers topped with crab meat, crab stuffed quesadillas, jumbo crab cakes , fried crab balls, crab dip, crab topped fries … the list goes on! This maintains the authentic, fresh flavor of the delectable soft shell crabs , and leaves you coming back for more. In honor of Chester River crabs , choose to rest in Chester Room , which embodies the feel of the area and contains two, plush chairs and a king-size bed to rest in.

Join us and discover Rock Hall, Maryland!