Maryland Blue Crabs

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Tasty tenderloin, succulent scallops and beautiful blue crabs.  Homeland Steaks serves up all the seasonal good eats.  How about those Bay favorites, the Blue Crabs? Live blue crabs might intimidate with the snapping claws and beady eyes, but they cook to the freshest salty-sweet crab meat! Let us take the scare away.

Decide on your size and place your order.

Yes, the Chesapeake doesn’t border the nation’s Angus beef heartland, but we have partnered with our friends at The Great Maryland Crab Company to get you the fattest and freshest Blue Crabs. Our watermen size your heavy crabs into 5 categories using a traditional grading scale.  You can assume that the larger the crab, the more claw, lump and jumbo meat you’ll find.  Do your research on recipes and sizes for your party.  We discuss these ideas on our Blog and post codes to make your order more wallet friendly. Look at the sizes.  We place the crab upside down and measure them from point-to-point on the shell.

Supers: 7+ inches

X-Large:  6 ½ -7 inches

Large:  6-6 ½ inches

Mediums:  5 ½ -6 inches

Small:  5-5 ½ inches

Clean your crabs and get them ready for a less mess presentation at the table.  Follow these 9 easy steps.

  1. Discard any dead crabs since they will get your guests sick from the toxins.
  2. Cook your crabs before cleaning since the meat loosens from the shell after cooking and makes your job easier.
  3. Gather all crabs with a long barbecue tong and give them an ice bath to slow them down and shock them for cooking.
  4. Find a large pot and fill the bottom with about an inch of water and add your favorite hoppy beer to the mix. 
  5. Place your steaming grate in the pot and then add the sluggish crabs.  Take some JO Spice #2 spice and cover each crab generously.
  6. Cover the pot and turn the burner to high and steam your crabs for about 30 minutes.  Avoid overcooking though, since the meat assumes the texture of a shoe sole!
  7. Rule of crab: check around 25 minutes and if all crabs boast bright orange and all the olive and blue coloring disappeared, your crabs have finished cooking.
  8. Carefully remove the crab and flip it on its back. With a knife, pry off the apron and stick your finger in the exposed hole and also pry off the top shell.
  9. Take the knife and scrape off the tasteless gills and wash out the other non-meaty looking innards. Break the crab in half and present the delicacy on a plate for your eager guest!

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