When is soft shell crab season in maryland

Their entire apron forms a triangle, and their blue claws are tipped with red. The aprons do not open since they are not ready to mate or carry eggs. Typically these are thrown back due to their small size and reproductive potential.

Sook: Mature female blue crabs are identified by an apron that is the shape of an upside-down U with a triangular point at the end. She also has blue claws tipped with red. Sooks are usually less expensive and end up in the picking houses due to their smaller size. Some say that sooks have sweeter meat than jimmies. Sponge crab: Sponge crabs are mature females that have fertilized eggs attached to the bottom of their abdomens.

In Maryland, these must be thrown back into the water. Peeler: This is the term used to describe a crab as it prepares to molt and to become a soft shell crab. It is distinguished by a colored line on its paddling fin. Size classes: There are no industry standards for crab sizes, so they may vary from vendor to vendor. Most are categorized by the distance from point to point on the top shell and sometimes by sex.

There are two systems of size classification. The first uses numbers, with 1 being the largest, heaviest males, 2 signifying smaller males, and 3 labeling the females and smallest crabs.

The other system classifies them by small, medium, large, and jumbo; smalls are usually four-and-a-half to five inches across, while jumbos are typically larger than six inches. Old Bay: The spice served up from the iconic blue and yellow box has become a pop icon.

Speculators note the likely ingredients as bay leaves, cloves, allspice pimento , ginger, mace, cardamom, cinnamon, and paprika. Some locals contend that McCormick changed the spice blend recipe when they purchased it from German immigrant Gustav Brunn in But a McCormick spokesperson denies any changes to the recipe since it was purchased. Spice: Odds are at a crab house, what's seasoning the crabs is made by J.

Spice Company, not Old Bay. Established in , the company supplies more than restaurants in the mid-Atlantic, often creating custom blends that vary in saltiness and heat. The easiest way to discern if a restaurant is using J. Apple cider vinegar: Aside from crab seasoning, most Marylanders consider apple cider vinegar to be one of the key condiments for crabs. Butter is used infrequently, and cocktail sauce is generally considered a big no-no.

Read the rest of the comic here. Most traditionalists think the best place to have a crab feast is in one's backyard. Gjerde agrees. Generally these are Maryland crabs, and obviously are less expensive.

This year-old spot opened by Bud Gardner is the one that folks in the know visit. And they come not just for the hard shells, but for the traditional battered and fried soft shell crabs platters and sandwiches sprinkled with Old Bay. Those looking to up the ante can order the stuffed soft shell crabs, which come stuffed with a crab cake.

But what makes this spot even more special is the way the hard shells are classified and sold. While most restaurants sell by distance from point to point, Gardner sells crabs by weight. So rather ordering expensive large or jumbo crabs that are half empty, patrons get what they pay for — meaty crabs. Fort Ave. Baltimore, MD , Website. Photo: L. Steamers official site. Conrad is a relative newcomer in the crab house business. After spending weekends crabbing, he quit his corporate job and took on the business of crabbing full time.

Eventually he took over an old crab shop, and then expanded the business to include more shops, a restaurant, and a stand at Cal Ripken's minor league stadium. Even though Conrad started out corporate, his family has a long history of being crabbers and fishermen, dating back to the Civil War.

To season his crabs, Conrad uses a special blend he commissioned from J. Perry Hall, MD , Website. This crab house located in the state capital was opened in by fifth-generation waterman Jimmy Cantler and his wife Linda. While legend has it that they begin molting after the first full moon of May, the local soft shell crab season typically starts in mid-April or early May each year, and lasts through September.

That means we have roughly five months to savor this local culinary staple before they go away. Here are some of our favorite places serving up soft shells in style.

Fresh crab is lightly coated in a simple milk and flour coating, fried and served with their homemade scallion butter. Simple, crispy, and juicy. If you thought soft shell crabs were just for lunch and dinner, think again. Citrus, with an inland location and one in the Chesapeake Bay District, has been a been a go-to spot for brunch lovers for years.

They take your traditional eggs benedict, with two poached eggs, an English muffin, and a healthy pour of Hollandaise sauce, and add tomato, sauteed spinach, and a whole fried soft shell crab. Pan-Fried Soft Shell Crabs. Pasta with Soft Shell Crabs.

I had blue crabs last week and they were so delicious — sweeter than any other times I had blue crabs — well at least as good as ones we caught ourselves in CT. We will be ordering again this summer. Thanks Lin and Ryan for your great seafood. Rich, buttery flavor. Hard shell protects flavorful meat. Soft Shell Blue Crabs.

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