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:
The Crab Place brings home to me. I'm Greg Morris from Baltimore, Md, living in Chattanooga Tn. The crab are sweet and heavy. Shipments are always on time. I plan to be a VIP member for a long time. Thank You, The Crab Place
Gregory Morris August 29, 2016 at 23:34 pm
Server was a little slow and didn't bring hot wings and Ole Bay seasoning. Party was of 5 and she brought tray of crab to only 2 people until we requested that we each get a tray because we each paI'd separately. Besides that we enjoyed ourselves and look forward to coming back.
Tracey Mywayornoway Valentine August 29, 2016 at 15:35 pm
Both fresh and pasteurized crab meat is already cooked and ready for use in your favorite crab recipes. Freshly cooked crab meat must be refrigerated. Pasteurized crab meat in a sealed can is nonperishable until the can is opened. For recipes, please refer to our Crab Place recipes section.
Pasteurized Crab Meat Shelf life:
Pasteurized crab meat has to stay refrigerated and has a shelf life of 6 months. Once opened, will last up to three days in the refrigerator; frozen, will last up to 6 months in the freezer.