Orders for fish must be placed at least 2 days before the order is scheduled to ship. Try the freshest fish the East Coast has to offer. Super quality, direct from the dock. All of our fish is wild caught from U.S. waters. Taste the difference.
About CrabPlace.com crabs—In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun) was designated the State Crustacean. Its name honors Mary Jane Rathbun, the scientist who described the species in 1896. The blue crab's scientific name translates as "beautiful swimmer that is savory."
Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hardshells. Crabs are prepared in restaurants and in home kitchens, steamed or sauteed, as Maryland crab cakes and Crab Imperial, or in crab soup and crab dip.
CrabPlace.com has been perfecting the art of shipping Maryland crabs over the last 14 years to its base of tens of thousands of customers across the U.S. You won't find a finer gourmet experience.
What Our Customers Are Saying:
Love this place, the people and the CRABS...and seafood!
Jay Cee September 16, 2016 at 22:53 pm
I ordered 1.5 bushels of jumbo crabs that arrived in perfect condition via FedEx Ground. This was my first time ordering steamed crabs and I had wanted to order live crabs but before I did I called them to learn more about shipping options etc. The weather was super hot, humid and rainy that week so they explained how that would affect live crabs, which are extremely perishable. The steamed crabs did not disappoint and I would not hesitate to order them again. Customer service is terrific---Matt Cain emailed me about the ordering process and current supply of crabs after I placed my order. I highly recommend the Crab Place.
To prepare flash frozen fish, thaw it in the refrigerator overnight. In a casserole dish, combine a cup of white wine, a dash of salt and pepper, a few pads of melted butter and drizzle it over the fish. Bake at 400° until the fish reaches an internal temperature of 145°F. The flesh of the fish should be opaque and separate easily. Serve immediately. Baked fish keeps in the refrigerator for up to 3 days. For more recipes, please refer to Crab Place recipes section.
Fresh Fish Shelf Life:
Thawed: will last up to 3 days in the refrigerator
Frozen: will last up to 6 months in the freezer
Once cooked: will last up to 3 days in the refrigerator