Our Maryland blue crabs come across the dock daily and are guaranteed fresh. Our select hard crabs measure 5 1/2 in to 6 in.
Shipping Hard Crabs:
All orders are shipped via
Live crabs are shipped FedEx Priority Overnight only. FedEx 2Day Air is not available for this product.
Steamed hard crabs must only be shipped either via FedEx Priority Overnight. Standard Overnight or Ground.
Orders of more than 1 bushel must be placed separately. To order more than on bushel, place another order.
All orders are shipped via
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:
It was my first time at The Crab Place, and I absolutely loved it. Everything our servers brought to the table was delicious!! Will definitely be visiting again next year for the crab & cruise!!
Lisa Tyree September 18, 2016 at 23:49 pm
Outstanding & delicious - great customer service by Matt - highly recommend!
When your live blue crabs arrive, it is important that you steam them as soon as possible. Some of the crabs may be stunned. If you are unsure, turn the crab over and lift its apron. If it is alive, it will move. Do not cook dead crabs.
The Maryland method of preparing live crabs calls for dumping them into a large two-part steamer pot with a tight fitting lid. Put an inch of water in the bottom pot. A traditional Maryland crab boil calls for one half cup vinegar and one half cup beer plus enough water to reach one inch up the side of the pot. The pot will not dry out for the crabs put out a lot of moisture. Layer the crabs in the steamer and sprinkle the layers with Old Bay Seasoning. Cover and steam on medium high heat for about 20 minutes, or until bright red. Cooking times will vary depending on the volume of crabs and the heat source.
Hard Crab Shelf Life:
Cook live hard crabs as soon as possible!
Steamed: will last up to 3 days in the refrigerator
Cover your table with heavy brown paper or newspaper and set out crab mallets, crab knives, plastic beer cups, rolls of paper towels, and small containers of vinegar, melted butter, and extra seasoning for dipping. Dump the hot crabs in the middle of the table and grab one before they're gone! For more recipes, please refer to Crab Place recipes section.
Steamed Hard Crabs
Handling and Preparation Instructions
Prepare a large two-part steamer pot by placing the boiler pot (the bottom half of the two-part pan) on the stove or grill and add enough water, vinegar and flat beer in equal parts to cover the bottom by half an inch. Bring the liquid to a full boil. Place in your steamed crabs in the top half of the two-part pan, layering them with extra seasoning to taste. Place the top half on the bottom half and cover it with a tightly fitted lid. Steam the crabs for 5 minutes. Test a crab by cracking a claw. If the meat is hot, the crabs are done. If the meat is not hot, allow the crabs to steam for another 5 minutes and test again.
Cover your table with heavy brown paper or newspaper and set out crab mallets, crab knives, plastic beer cups, paper towels, vinegar, melted butter for dipping, and extra seasoning. Dump the hot crabs in the middle.
You can also reheat crabs in the microwave. Place a damp paper towel over them to keep them moist and cook on high for 1 to 2 minutes. Or warm them in the oven for approximately 10 minutes at 375 degrees.For more recipes, please refer to Crab Place recipes section.