We only offer premium ""dry"" scallops. No water is added to the product during processing and therefore no shrinkage of the scallop during cooking. Our fresh scallops retain their sweet, buttery, delicate flavor whether baked, sautéed, broiled, fried or marinated. Great as an entrée, with pasta, chopped into salads or in soups.
Making Bacon Wrapped Sacllops.
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:
Had an issue with the last order. George promptly reached out and made arrangements to make things right. Thanks!!
Elmer Polk August 22, 2016 at 15:43 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 the scallops, heat a pan over medium high heat. Season the scallops lightly and sear the scallops in just a little oil or butter for only 30 seconds on each side. As soon as they turn opaque and their surface creates a nice crust and releases easily from the pan, they're done. For more recipes, please refer to Crab Place recipes section.
Scallops 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