Seafood Preparation and Handling Guide

Crab meat: keep refrigerated and use within 3-4 days. It is additionally recommended that the crab meat be placed in a tub of ice to ensure safe keeping. (After 3-4 days crab meat should be frozen to ensure safe handling, this can be frozen for approximately 6 months)

Crab cakes: Crab cakes can be placed on a non stick oven sheet for 20-25 minutes(mins.) at 350 degrees F(fahrenheit),,Or until golden brown. (Crab cakes can be lightly covered with melted butter or margarine during cooking for optimal baking)(Crab cakes should be stored in the refrigerator for no more then 1-2 days. (For longer storage crab cakes can be stored in the freezer, crab cakes can remain in the freezer for up to 6 months.)

Steamed Crabs: (including claws and crawfish) : To reheat crabs gently steam for 4-7 mins. (You may want to add additional seasoning for extra flavor.) Caution: do not over steam crabs to avoid drying them out. Blue crabs can also be reheated in the microwave: 6-8 crabs for 1-2 mins. (Time can vary depending on microwave; claws can be reheated the same way. Steamed crabs can be keep in the refrigerator in a sealed bag upside down. (Crabs Should not be put in the refrigerator while hot) (Crabs should be used within 2-3 days to ensure freshness)

Live Crabs: Dozens should be steamed for 16-19 mins. Half- Bushels should be steamed for 19-24 mins. Bushels should be steamed for 24-28 mins. (Note:All steam times are averages and vary depending on amount of steam and size of crab(s). Pot-live crabs should be steamed immediately upon arrival)

Sea Scallops: Our fresh scallops are able to be stored in the refrigerator for approximately 2-3 days. If you desire to keep them longer than 2-3 days, then they can be frozen. Scallops can be baked, broiled, sautéed, or fried. In baking, broiling or sautéing, scallops will turn from translucent to a pure white color when they are ready to serve. To fry scallops they should be dipped in milk, or egg-cream mixture and rolled in bread crumbs, then fried until bread crumbs turn golden brown.

Shrimp: Fresh shrimp should be stored in the refrigerator on ice for up to 2-3 days. Shrimp should be steamed for 3-5 mins.

Cleaned Maryland Blue Crabs: Allow cleaned crabs to thaw. Place 6-8 crabs on a dish and microwave cleaned crabs for 1-1.5 mins. Do not re-steam cleaned crabs! Resteaming a cleaned crab can cause for the meat to become dry.

Lobster Tails: Lobster tails should be kept frozen until you are ready to use them. Before thawing the tails the vacuum packaging should be removed. You can thaw frozen lobster tails by placing them in the refrigerator a day prior to cooking. To quickly thaw the tails they may be placed in a plastic container with warm water. Lobster Bake: Cut the top of the shell off of your tail using a pair of kitchen scissors. Pull the tail out of the shell so half of the tail is above the shell. Lightly cover the tail in melted butter and bake at 400 degrees F for approximately 15-35 mins., or until meat has reached a nice white color. ( Larger size tails may require additional cooking time, and may need to be cut down the middle to allow the tail to cook evenly. Apply additional butter to suit taste preferences.)

Lobster Roll: Thaw the lobster meat and the roll. You can serve the lobster roll cold or you can toast your roll, butter the roll, and microwave the lobster meat for up to 30 seconds to serve hot.

King Crab, Snow Crab, Dungeness Crab, and Stone Crab: Crab legs should be stored in the freezer until you are ready to cook them. Crab legs should be steamed for 5-6 mins. depending on quantity and amount of steam. If you do not have a steam pot available, crab legs can be boiled for 5 mins.

Oysters: Fresh shucked oysters: Should be refrigerated as soon as receiving and used by the date on container. Live oysters: should be stored uncovered and kept in the refrigerator on ice and used as soon as possible. (Note: Do not consume oysters that are open prior to any cooking!)

Live Clams & Mussels: Live clams & Mussels should be cooked within 24 hours of receiving. Clams should be stored in your refrigerator, uncovered; additionally they can be covered with a damp rag. Clams should be steamed for approximately 3-7 mins., or until they open. (Note: Do not consume any clams and/or mussels whose shells are open prior to any cooking!)

Soft shell crabs: Soft crabs can be kept in the refrigerator for 3-4 days. Any longer length of time and they should be stored in the freezer. Sautéed: Soft crabs can be sautéed in a pan at medium heat with garlic butter until red develops on the shell and the underside develops a slightly golden color. (It is optional to bread the soft shells prior to cooking. The crabs can be dipped in a mixture of egg and cream, or milk, then placed in a batter mix of your choice.)

Soups: Our soups should be consumed within 2-3 days to ensure fresh taste and quality. Soups should be stored in the refrigerator until used. (soups can be heated on the stovetop, or microwaved to warm up.)

Salads: Our fresh dips and salads should be consumed within 2-3 days to ensure fresh taste and quality. Soups should be stored in the refrigerator until used.

(Warning consuming raw or under-cooked foods greatly increases your risk of food borne illness. Note: All steaming times and cooking times are estimates and can vary by amount of product(s) and the steam generated from your steaming pot. The amount of time you are able to hold product(s) are estimates and may vary, it is a good idea to use all seafood products as quickly as possible to ensure its quality and freshness. This food handling guide is a list of generally accepted practices of the seafood industry and further information can be obtained through your local department of health.)

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