Crabmeat, Blue – Fresh

Scientific Name

Callinectes sapidus

Harvest Method

Wild Caught

Harvest Area

Mid-Atlantic States

Seasonality

Year Round

Cooking Notes

Hand picked crabmeat is fully cooked and can be used in a variety of applications.

Best Substitutes

Jonah Crabmeat, Pasteurized blue and red Crabmeat

Responsible Sourcing Information

Blue Crabs stocks are carefully managed by NOAA, the Virgina Marine Resources Commission, and Maryland Department of Natural Resources.

Editorial

“Blue crabmeat, sourced from the blue crab (Callinectes sapidus), is esteemed for its sumptuous, indulgent flavor and delicate texture. Renowned for its versatility, blue crabmeat is a prized ingredient in various seafood dishes, beloved by chefs and home cooks alike. The Chesapeake Bay stands as the largest producer of blue crab in the United States, although this species is also abundant along the Atlantic coast, throughout the Gulf of Mexico, and in South America.

Handpicked by skilled harvesters, blue crabmeat comes in several distinct varieties. Jumbo Lump, the most premium cut, consists of large, whole pieces of meat connected to the crab’s swimming legs. This cut is prized for its size and pristine appearance, often reserved for elegant presentations. Lump meat, a slightly more affordable option, comprises smaller broken pieces of jumbo lump and the remaining body meat, delivering a blend of textures and flavors. Backfin, featuring smaller pieces of body meat without the large jumbo lump muscles, offers a more economical choice without compromising on taste.

The harvesting of blue crabmeat typically involves manual labor, with skilled workers meticulously extracting the meat from the crab’s shell. This process ensures the integrity of the meat while preserving its delicate texture and flavor. The sustainability of blue crab fisheries is of paramount importance, with regulations in place to safeguard populations and habitats. Management measures include size limits, catch quotas, and habitat protection initiatives to maintain healthy crab populations for future generations.

In the kitchen, fresh blue crabmeat shines as a culinary gem, lending its luxurious flavor to a myriad of dishes. Whether showcased in crab cakes, bisques, salads, or pasta dishes, its sweet and succulent taste elevates any recipe. Blue crabmeat is particularly prized for its ability to meld seamlessly with other ingredients, enhancing the overall flavor profile of the dish.

Should fresh blue crabmeat be unavailable, Jonah crabmeat and pasteurized blue and red crabmeat can provide a similar texture and taste profile in recipes.”