MARYLAND BLUE CRABS 
How do you eat a blue crab? Let’s count the ways! Deep-fry or sauté for a soft-shell sandwich, broil or fry for a crab cake or steam with Old Bay seasoning. Crack open and pick for a Maryland feast.
HISTORY
From Native Americans to English settlers, the art of crabbing has been a staple along the Atlantic Coast. Chesapeake watermen have a long legacy of pioneering crabbing techniques that transcended into today’s thriving seafood industry.
BEST REGION FOR THE SEASON
Although they’re named “Maryland” blue crabs, many are caught in Virginia. They grow in the Chesapeake Bay’s shallow marshlands during warm weather and hibernate in Virginia during winter. Best time for eating: late summer and early fall.
WHERE TO GO
For tasty blue crabs in Maryland, visit Nick’s Fish House in Baltimore, Schultz’s Crab House in Essex, or Cantler’s near Annapolis. Visit Main Avenue Fish Market at The Wharf in DC, or Bubba’s Seafood Restaurant & Crabhouse in Virginia Beach.
NURITION FACTS
On average, blue crabs contain about 2 ounces of meat. It’s an excellent source of protein, calcium, iron and vitamin B12, and it’s low in fat.
FLORIDA STONE CRABS 
BEST PREPARED
Most crabs are served whole, but with stone crabs, it’s all about the claw. The meat is sweet yet delicate, so you must master a technique with wooden mallets to crack them open. You can boil the claws, and many places serve them cold with a mustard dipping sauce.
HISTORY
Stone crabs are caught only for their claws, then returned to the water to regenerate new ones. Historically,they are cooked onboard or dockside for the freshest taste.
BEST REGION FOR THE SEASON
Florida’s crabbing season runs from October to May. Stone crabs hide in dark places such as rock or shell crevices along the southern Atlantic Coast and Florida Keys.
WHERE TO GO
To sample Florida’s top West Coast crabs, go to Frenchy’s Original Café in Clearwater. In the south, visit Joe’s Stone Crab in Miami Beach. Eaton Street Seafood is a Key West local favorite to dine in or take out.
NUTRITION FACTS
Stone crab claw meat is a good source of protein with little fat. You get a small amount of calcium and iron, but a 4-ounce serving size of three claws contains only 60 calories with 0% fat.
