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Fresh Crab Meat
Fresh Maryland Crab Meat

Maryland Blue Crab Meat - Callinectes Sapidus
Our fresh crabmeat is what Maryland is known for - handpicked from the world-famous blue crab (callinectes sapidus). Our fresh blue crab meat is packed by hand into 1 lb. plastic containers. The pasteurized crabmeat comes in hermetically sealed 1 lb. cans. Both are delicious!

Maryland crab season opened April 1st. Crab meat processing will ramp up over the next few weeks. Look for more product options below in the near future.
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Since my Wife's family are watermen in the area. We like getting our seafood from The Crab Place. That means we don't have to bother relatives to send us s... More
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Maryland Crab Meat Reg. Now Type Qty
Maryland Jumbo Lump
Premium crabmeat from the meatiest part of the crab.
Fresh or Pasteurized
(1) 1 lb container $74.99


(3) 1 lb containers


(5) 1 lb containers


Maryland Backfin
Heavenly crabmeat from the back fin of the crab.
Fresh or Pasteurized
(1) 1 lb container $54.99 $49.49 Fresh  
(3) 1 lb containers
$159.99 $143.99 Fresh  
(5) 1 lb containers
$259.99 $233.99 Fresh  
Maryland Claw
The dark flavorful meat from the claw of the crab.
(1) 1 lb container $39.99 $35.99 Pasteurized  
(3) 1 lb containers
$109.99 $98.99 Pasteurized  
(5) 1 lb containers
$174.99 $157.49 Pasteurized  
Cooked Maryland Claws
Fresh claws come in the shell and ready to crack open. Comes with 8oz bag of Crabplace.comŽ seasoning.
3 lb bag $59.99 $53.99 Fresh  
Indicate the quantity you would like and press

Maryland Blue Crab Meat
Both fresh and pasteurized crabmeat are already cooked and ready for use in your favorite crab recipes. Lump or back-fin meat is white in color and the best choice for recipes where looks are important. Flake meat, while less shapely, is also white. Claw meat is brownish, but very tasty.
Freshly cooked crabmeat must be refrigerated. Fresh Maryland crab meat has a refrigerated shelf life of 3-4 days upon arrival. Fresh crabmeat should have no ammonia-like odor.
If you need a longer shelf life, pasteurized crabmeat in a sealed can is good unopened in the fridge for up to 6 months, and is a better alternative than freezing the meat.
Tailgating Supreme Crab Dip
1½ cups shredded cheddar cheese
1 cup mayonnaise
2 tablespoons finely chopped pimiento
8 crushed no-salt Saltine crackers
2 teaspoons seafood seasoning, such as Old Bay Seasoning
2 tablespoons finely chopped parsley, optional
1 pound crabmeat, picked over for shells and cartilage.
Place an oven rack in the center of the oven and preheat the oven to 350 degrees. In a large bowl, combine the cheese, mayonnaise, pimientos, crackers, seafood seasoning, and parsley. Mix until well combined. Carefully fold in the crabmeat and gently mix just until the crab is coated. Spoon the mixture into a medium gratin or casserole dish and bake for 20 minutes or until the cheese has melted. Serve immediately with a butter knife for spreading the dip on the toast points or sliced country bread.
Yield: 6 servings
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Authentic Maryland
This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
True Blue Certified
The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
Maryland Seafood