Blue Crabs

Live blue crabs should be kept moist and cool, never submerged in water. Cooked crab meat should be stored in an airtight container in the refrigerator and used within 1-2 days.

For best flavor, steam or boil live blue crabs.

When picking crab meat, use a small fork or your fingers to reach all the delicate morsels.

Blue crab meat is delicate and cooks quickly; add it towards the end of your cooking time to prevent it from becoming tough.

Lemon

Garlic

Butter

Old Bay Seasoning

Corn on the cob

Potatoes

Overcooking blue crabs, which can make the meat tough and rubbery.

Storing live crabs in freshwater, which will kill them.

Not cleaning crabs properly before cooking can result in an unpleasant texture and flavor.