How do we ship crabs fresh?

No Secret here. It’s loud and clear that you want a taste of the bay as if you’re catching and cooking the seafood yourself on the dock. We have you covered. We’ll do all the work, and you can eat the benefits! Ensuring safe, undamaged, and unspoiled fresh seafood, especially steamed blue crabs requires an exact cook-pack-ship technique. We load the pots with snapping blues and spice each layer to your choice. Then we set the timer for a water steam for a Traditional Maryland Cooking. Then we cool the crabs down slowly to keep the meat tender and succulent. To get the crabs to you for a fresh delivery we choose the best containers. Strong custom crab coolers, exact fitting liners, and sturdy shipping boxes takes the stress out of shipping all throughout America. You want a crab feast. We’ll cater your event from our crab house to your seafood sanctuary.

Make sure you choose all your tools and extra spice for your feast. Make the crab eating fun, tasty, and easy. Crab paper for the table, paper towels for messes, and bowls of warm water to clean your fingers will keep it fun. No need for stress! Easy cleanup during and after will not only make the event smooth, but you’ll also have the joy of just rolling up the  crab paper and throwing out all the mess. In fact, you’ll have time to look at all the crab selfies you took! Don’t forget your butter warmers to heat dipping sauce or butter to take your feast to the ultimate tasty level. Try our Delmarva Dipping Sauce that complements the salty sweet with a tang. Yes, we make it easy. When you get the crabs, all will arrive belly-up to keep all the moisture in the meat. Simply heat a few crab belly-up in the oven for about ten minutes or resteam for about 5 minutes at ¾ throttle. Many enthusiast choose to simply dip in the heated sauce, which instantly heats the meat. The choice is yours. Do you want a crab feast? Of course, you do!

USA Gulf Shrimp unleashes recipe creations! 

Maryland Blue Crab Express’s shrimp trolleys traverse rivers, inlets and sounds along the coastal Gulf states for the freshest and healthiest shrimp.  Louisiana, Alabama and Texas’s shores supply estuaries or perfect brackish water conditions for these foraging shrimp.  Feasting on small fish, algae, plant particles and plankton, many of the shrimp grow to huge sizes!  We catch them all and size them for your cooking needs.

Chefs prefer Gulf White Shrimp for their tender texture and succulent, buttery taste.  The flavor will get your creativity flowing!  Choose between shell-on or peeled & deveined.  Do you want ease? Choose peeled and deveined.  If you plan on grilling, select shell-on since the shells protect the meat from excessive heat.  Try your chef hat with fun recipes.  Spicy boils, fresh salads, BBQ kabobs or even shrimp scampi all taste delicious with USA Gulf Shrimp!

Quick Shrimp Tips

Did you know shrimp has healthy benefits?  

1. In a 3 oz. serving, shrimp contains 24 grams of protein, only 84 calories and boasts heart-friendly selenium, Vitamin B12 and Omega-3 fatty acids.

2. How do we organize the shrimp for your recipes?  Our crew size four categories: 26-30, 21-30 and 16-20 count per pound.  (26-30 means a pound contains about 26-30 shrimp.)  We peel and devein, along with leaving the shell on others to give you cooking choices. 

3. Do we have a quick recipe for peeled and deveined shrimp?  Sure do.  We call it Kent Island Shrimp Salad.  Gather your ingredients:  1-pound 16-20 ct. Gulf White Shrimp, 1 tbsp. oil, Old Bay, ¼ cup chopped onions, 1 stalk chopped celery, 2 tbsp. cilantro, iceberg lettuce, ½ cup yogurt, lemon and 1 tsp. mustard.  Preheat the oven to 400 °F.  Place shrimp on a cooking sheet and drizzle with oil and sprinkle with Old Bay.  Bake until opaque for about 7 minutes.  In a bowl for your dressing, whisk yogurt, and squeeze the lemon into the mix.  Break the celery into manageable pieces and glitter with onions and celery.  Prepare about four salads with this recipe.  Adorn each salad with 6-7 jumbo shrimp.  Bon Appetit!