Traditionally, the average Marylander eats their last crab during the Labor Day holiday weekend or when the weather begins to turn cool. This year, however, the smart Marylander will be seen consuming heavy, sweet Maryland blue crabs into the late fall. The season for Maryland blue crabs does not end until December 15 th and that gives us all much more time to enjoy Maryland blue crabs at their best!

Maryland blue crabs are at their largest in the fall, after having grown all summer. They also have not shed their shell since late September, which makes them very full and heavy. An abundant supply of large crabs is available at seafood markets at very reasonable prices. The large supply has lowered the price dramatically and consumers should take advantage of prices of the very large crabs now.

Enjoy hot and spicy Maryland blue crabs on a crisp autumn weekend. Hold a half-time crab feast or tailgate party. Just line your serving area with plastic then cover with newspapers for easy clean-up.

A bushel of number 1, “Jimmy” crabs will generally feed 10-12 people. It will depend on the size of the crab, but a bushel will hold about 60 crabs. If you add other food items, you will not need as many crabs per person. You may also wish to serve the crabs with delicious grilled fish such as rockfish, croaker or bluefish. Consider serving the following seafood items to your guests: Spicy Crab Soup, Hot Crab Dip, Stuffed Mushroom Caps or Crab Salad.

Try these recipes for your next fall feast and enjoy Maryland blue crabs at their finest!
To request a free Maryland Crab Recipe brochure, send a self-addressed and stamped
envelope to: Nine Crab Recipes, 50 Harry S. Truman Parkway , Annapolis , Maryland 21401 .

Steamed Blue Crabs

½ Cup Seafood Seasoning
½ Cup Salt
3 Cups White Vinegar
3 Cups Beer (or water)
3 Dozen Live (and lively) Maryland Blue Crabs

Mix seasoning, vinegar and beer (or water) well. Put one-half crabs in very large pot with rack and TIGHT fitting lid. **Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam, covered, until crabs turn bright red in color, about 20 to 30 minutes. Serve hot or cold. Make about 6 to 12 servings, depending upon size of crabs and other foods served.

** If two pots are used, layer crabs and measure seasoning mixture accordingly.

Spicy Crab Soup

1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cup celery, chopped
3/4 cup oniion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crab meat, fresh or pasteurized
cartilage removed (regular or claw)

Place water and chicken in a 6 - quart soup pot. Cover and simmer over low heat for at least one hour. Remove bones from chicken. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crab meat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to ¼ - ½ teaspoons.) Serves 8.