Description
Blue crabs come to us live from trap fishermen working Matagorda Bay and we hold them in a chilled tank until pickup. We hand-grade for weight rather than size, because a wide crab that feels light has recently molted and will be mostly water inside. Each of these has been picked up and checked. Expect five to seven inches point to point and a good heft.
Steam them, do not boil them, over an inch of water and vinegar with the lid on for about twenty minutes from when the steam comes hard. Season after they come out, not before, so the spice sits on the shell where you pick at it. Anything that does not move when you handle it should be set aside and not cooked.
Specification
- Catch: wild, trap-caught in Matagorda Bay
- Grade: hand-selected heavy, 5 to 7 inch point to point
- Format: six live crabs in a basket
- Availability: live only, same-day pickup, no shipping
- Contains: crustacean shellfish
Storage
These are alive and need to stay that way until they hit the steamer, so keep them cold and damp under a wet towel and cook them the same day. Do not seal them in a plastic bag or put them in fresh water.
R. Nakamura (verified owner) –
All six were lively and every one of them was heavy with meat, no molters in the batch. The hand-grading is not a claim, you can feel the difference. Steamed twenty minutes with vinegar and it was the best crab I have had outside of Maryland.
Sharon Delgado (verified owner) –
Very good crabs and clearly fresh from the bay. Six is a light dinner for three adults once you account for the picking, so order accordingly. They will tell you honestly if the day’s batch is running small.
Terrance B. (verified owner) –
Crabs were fine, genuinely lively and well graded. The pickup window I was given slipped by about forty minutes on a Saturday and I sat around waiting, which is my only real complaint. The counter was busy and they were apologetic about it.