Baltimore, Annapolis, Eastern Shore, Southern Maryland — a region-by-region guide to buying live blue crabs in Maryland, plus what to ask when you get there.
The complete size chart — measurements in inches, prices per dozen, meat yields, and which grade to buy for every occasion and budget.
Exact steam times by size: mediums 20 min, larges 25 min, jumbos 30 min. Plus the right beer ratio, Old Bay layering, and how to know when they're done.
Watermen, roadside stands, fish markets, and grocery stores — here's how each source ranks for freshness and value, plus what to ask when you get there.
How many crabs to order, what equipment you need, which sides to serve, and the timeline that keeps fresh hot crabs coming all afternoon.
The season runs May through June. Here's what a soft shell crab actually is, which size grades to look for, and the two best ways to cook them.
From popping the apron to cracking the claws — a full walkthrough of picking every bit of meat from a steamed blue crab, even if you've never done it before.
The only guide you'll ever need — the right seasoning ratio, the perfect steam time, and the one mistake everyone makes with the pot.
Confused by crab grades? Here's exactly what each size grade means, the meat yield you can expect, and which size gives you the best value.
Blue crab season isn't just spring through fall — prices, availability, and size all shift dramatically month by month. Here's the full calendar.