Maryland Blue Crabs Live

True Blue Crab loving Americans debate the age-old debate: to steam or to boil?

Our pristine Bay estuaries in August naturally find crabs with more fat and a shell filled with meat since the Chesapeake’s crustaceans sense the impending cold months.  They feast on clams, oysters, plankton, fish and insects to build up a store of fat and energy-supplying jumbo, lump and claw meat.  Even though you can find a Blue Crab as North as Nova Scotia and as South as Uruguay, Chesapeake Bay crabs offer something unique.  Besides supplying an American pride product, Bay waters offer extra sweet fresh meat and crabs that store tasty fat.  Staring down a bushel of beady eggs, you may debate your cooking method.  Those who prefer steaming say the uneven heat and spice add to the fun of picking crabs.  They push a boiled crab away since it drips with water.  Boiled crab fans think boiling evenly cooks the crab with exact spicing through the entire bushel.  They, in turn, push a steamed crab away since the steamer dried out the flesh.  Join in the discussion.  Which method do you prefer?  Steamed or Boiled?

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