• Can be seasoned exactly how you like
  • Perfectly steamed to save you prep time
  • Crab meat can be used in a variety of dishes
  • An excellent source of protein, vitamins, and minerals
  • Provides consistency, quality, and palatability
  • Premium Maryland blue crabs with distinct flavor and texture
  • Shipped refrigerated
How to Pick a Crab

How to Pick a Crab

Crab meat is a versatile ingredient that can be incorporated into a wide variety of dishes. Follow these steps to make sure you’re getting the most meat out of your crabs. Begin by removing the claws and setting them aside for later use. Then remove the legs and backfins. Save any of the premium meat that is attached to the backfins. To open the body of the crab, pry open the crab’s apron. Remove the apron and discard it. Then carefully pull off the top shell to expose the inside of the crab. Remove the crabs lungs and internal organs, these can be discarded along with the top shell. Break the remaining portion of the crab in half. You will now have two equal sections. Then squeeze and separate the section of crab to provide access to the remaining meat. After removing the edible pieces of white meat, repeat the process to pick the remaining section. Carefully pull out each bit of delicious white crab meat until all sections are clean. Finally, to remove crab meat from each claw, crack the inside of the crab claw using a mallet. Once the claw is cracked, you can pry open the claw and remove the meat with your fingers. Once finished, the crab meat is ready to be seasoned and enjoyed, or incorporated into your favorite recipe!

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Crab is a delicious and versatile meat to be used in a number of dishes, but accessing this meat can be tricky. Watch this video to learn the best method for picking a crab!

How to Pick Maryland Blue Crabs

How to Pick Maryland Blue Crabs

Nothing exemplifies summer more than a crab feast! Picking crabs is just as much about joining together a group of people to laugh and share stories, as it is about eating delicious crabs. Picking crabs evokes a sense of community, and for many East Coast inhabitants, it is a way of life. Today we’ll be showing you one of many ways to pick a Maryland blue crab, so you can make sure you’re getting the most meat out of your crabs! The first thing you're going to do is remove the claws and the three middle legs of the crab. This is pretty easy to do, you just pull it at the joint like so, and set it aside. You might get a little bit of meat as you remove the legs. The meat in the claws and the legs is going to be pink-brown in color, and also have a stronger taste than the rest of the crab. We'll leave these back fins attached because they'll be helpful later when we're removing the lump meat from the back of the crab. Next we're going to crack open the claw. In order to do this you can just lay it on its side, you can use your mallet, and you'll give it one good whack, maybe two. Then you'll flip it over to the other side, and you'll crack it again right here by the pinchers. Gently pull it out to reveal a nice, big lump of crab meat, and this is great to dip into butter or Old Bay. Next we'll remove the meat from the middle legs. In order to do that you will hold the leg like this between your fingers and give it a nice crack. Pull it apart to reveal a nice piece of crab meat. The next thing we're going to do is remove the meat from the body. We'll flip it over to expose the apron. You'll use your finger or a sheller to pry it open, and you'll pull it back and detach it. You'll notice that you've revealed a hole in the back of the crab, which you can use to pry off the top shell. You'll expose the inside of the crab, and you will discard the top shell of the crab and remove the lungs and gills. in this cavity you'll also find the mustard, which is considered to be a delicacy, so if you're feeling adventurous you can try eating that as well. Next we will separate the two halves of the body. It comes apart pretty easily and you have two equal halves. Set one half aside. Next you'll have the back fin to remove the jumbo lump meat from the back of the crab. In order to do that, you'll just break it at a joint. You'll reveal this nice big piece of jumbo lump crab meat. This is the biggest muscle in the crab and its also the sweetest, most succulent meat in the body Next you'll want to take the remaining part of the crab, and you'll pinch and pick any remaining delicate white meat. When you're done cleaning this cavity, you will repeat these steps with the remaining half of the crab. It’s pretty typical to eat several crabs at a time, along with some corn on the cob, potato salad or some ‘slaw, so don’t expect to be going anywhere for a while. Enjoying each other’s company, while getting a little messy in the process, is what picking crabs is all about. So grab the Old Bay, melted butter, and an ice cold beer, and pick crabs like a Maryland native.

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A crab feast is one of the best ways to enjoy a summer day! To learn more about picking Maryland blue crabs, watch this step-by-step video.

Made in America Yes
Meat Variety Crab
Size Jumbo
Source Wild-Caught
Style Maryland
Type Hard Shell

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When will my refrigerated, frozen, or live food product be shipped?
In order to control the amount of time in transit for these perishable items, they are only shipped on select days of the week. Checking out with Ground Shipping will result in your product being shipped on the following schedule:

Orders placed before 1 pm EST Monday through Thursday will be processed that day and delivered the next day.

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With an unforgettably rich taste and a delightful, hearty texture, these Linton's Seafood 6 1/2" non-seasoned steamed jumbo Maryland blue crabs will have your patrons cleaning their plates and ready for more. These crabs come steamed to save you valuable prep time. Linton's trusted steaming process helps you produce a consistent, delicious product your customers will love. Whether you're creating classic Maryland crab cakes, serving a wholesome pasta dish, or handing your patron a shell-cracker and letting them have at it, these crabs provide the consistency, quality, and palatability your establishment needs.

Non-seasoned, these crabs allow you to tailor them to whatever dish you want to serve. Pick a classic seasoning, create your own, or allow the unique, delicious, and natural Chesapeake flavor shine. This crab meat is incredibly tender and melts in your mouth. An excellent source of protein, vitamins, and minerals, crabs are used in a wide range of dishes. Explore this versatility and create foods that fit the needs of your establishment.

These crabs are shipped refrigerated. Be sure to refrigerate these crabs upon arrival. To prepare these crabs, put equal parts vinegar, beer, and water in a large pot. Place a rack just above water level for the crabs to steam on. Layer the crabs, sprinkling them with seasoning and lightly salting them if desired, then steam them for 6-8 minutes, being careful not to dry the meat. There is no appreciable loss of quality from steaming. A general rule of thumb is to have 8-12 crabs per person if you are only serving crabs, or 6 crabs per person if you plan to serve other food.

Unlike crabs from other areas, Maryland blue crabs must endure four distinct seasons throughout the year. This forces these crabs to hibernate and build up fat stores. These fat stores, or mustard, are noticeably darker than other blue crab varieties and results in a heartier texture with a sweet, buttery taste. This distinguished flavor, combined with perfectly formulated crab seasoning, makes these crabs a must-have for any seafood serving establishment. Why serve your patrons something ordinary, when you can serve them something extraordinary. To ensure you're serving the most delicious crabs around, try these Maryland blue crabs.

Located on the eastern shore of Maryland, in The Crab Capital of the World, Linton's Seafood has over 30 years of expertise in serving one-of-a-kind Maryland blue crabs, lump crab cakes, and other fresh seafood. As one of the first companies to perfect seafood shipping, Linton's is the brand to trust when it comes to finding the best seafood to serve at your establishment. From mouthwatering Maryland blue crab to tender lobster, Linton's fresh seafood and other goods bring quality and deliciousness right to your door.

Because this item is not stocked in our warehouse, processing, transit times and stock availability will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order or returned once it is placed.

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  • Refrigerated Food

    Refrigerated Food

    This item is shipped refrigerated. You will need to ensure this item is stored at 41 degrees Fahrenheit or cooler.

  • Made in America

    Made in America

    This item was made in the United States of America.

Resources and Downloads

Maryland Blue Crab Recipe Crab Meat Diagram Diagram

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