How do we bushel our crabs?
Half bushels size in 4 categories, all containing heavy, meaty crabs with generous amounts of JO Spice Crab House Seasoning. Each crab type offers unique qualities for your picking experience. Bays propose appetizer assets or will feed young enthusiasts handily, all for a modest price. Jimmies consist of a variety sampling from medium to large crabs that contain some amounts of lumpy, succulent, sweet meat. Jumbos present the much sought after backfin meat that serves as an entree and marvels your dinner guests. Lastly, the Females exhibit denser meat, while the male meat possesses flakier meat. Females; however, may contain eggs, a treasure to some Crab-eating connoisseurs.
Crab Picking Tutorial
Step 1: Place your crab belly up and grab the apron’s end with a crab knife or your finger and snap forward. Step 2: Turn the crab over and place your finger in the hole created by removing the center apron. Pry off the top shell. Step 3: Take your crab knife and scrape off the feathery lungs from the interior shell. Try to leave the yellow mustard since it flavors the meat with a profound sweetness. Step 4: Crack your crab in equal halves and pick jumbo meat from the swimming leg area and lump from the body. Step 5: Take your hammer or cracker and carefully smack the claw to savor the darker meat. Step 6: Finally, take each leg and break them in half and suck the claw meat from each.
You’ll notice that our winter shipped crabs each burst with more salty-sweet crab meat. Share your own techniques with us since true crab eaters take pride in their picking skills!
Crab Facts
* Bay Crabs consist of Small and Medium Crabs from 5 to 6 inches.
- Approximately 3 1/2 to 4 dozen per half-bushel.
* Jimmy Crabs consist of Medium and Large Crabs from 5 1/2 to 6 1/2 inches.
- Approximately 3 dozen per half-bushel.
* Jumbo Crabs consist of Large, Extra-Large and Behemoth Crabs from 6 to 7+ inches.
- Approximately 2 1/2 dozen per 1/2 bushel.
* Female Crabs consist of Small, Medium, Large, Extra-Large from 5 to 7+ inches.
- Approximately 2 1/2 to 4 dozen per half-bushel.
We proudly bring the catch from our boats to your door.
A 1/2 bushel feeds approximately 5 people.
Ladle Out an Old-School Favorite,
Manhattan Clam Chowder.
Originally known as “Coney Island Clam Chowder,” this tomato-based chowder rivals the creamy New England favorite. Filled with more vegetables, creating a mirepoix with an umami taste. A slight zest with a splash of Worcestershire Sauce and the star of the chowder, clams with a briny sweetness create a meal-starter with a smooth rich taste. Void of any cream or milk, as compared to New England’s Chowder, dieticians claim Manhattan Chowder as a healthier choice with less fat.
Since its first bowl, popularity for this dish began as a go-to for the Portuguese fishermen traveling back-n-forth from New York City’s Fish Market in the 1800s. Ever since then, Mid-Atlantic States with a healthy carrot, celery, and tomato harvest, along with a good catch of clams from tidal basin and Chesapeake and Delaware Bay waterways, chowders have accompanied other seafood favorites like blue crabs, crab cakes, and even scallops. With so many delicious seafood favorites, including Manhattan Clam Chowder in your menu, your cuisine will celebrate Nature’s bounty!
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