Spring’s crab glut has quickly become summer’s crab shortage. And with crab consumption a July Fourth holiday ritual on Delmarva, crustacean connoisseurs could be in for some disappointment.
Picture them laid out on a brown paper-wrapped picnic table: Steaming hot Maryland blue crabs, covered in Old Bay.
If you have ever wondered where the crab meat used in restaurants comes from, Maryland state officials have an answer.
Maryland watermen say the crabbing season is off to a slow start.
All over Maryland folks are getting ready for the first holiday of the summer, and that means steamed crabs.
They’re delicious and folks here in Maryland love them. It’s time for soft shells.
As comebacks go, it’s off the charts. Researchers are finding a population explosion of blue crabs in the Chesapeake Bay.
Maryland watermen are scouring the Chesapeake Bay in search of ghost pots.
Competition is tough when it comes to the packaged blue crab meat many associate with the Chesapeake Bay but which often comes from the Gulf of Mexico, Venezuela and the Far East. That’s one reason Maryland fisheries officials hope to set their catch apart by touting the state’s sustainable fishing methods.
Maryland’s crab packing houses were due to close next week, rather than meet federal orders to increase the wages of foreign workers. It was a plan to make those jobs more attractive to Americans. But a delay on the pay boost has saved the busiest part of the crabbing season.
Watermen often haul blue crabs out of the Chesapeake Bay by the bushel — but a purple crab? Queenstown waterman Jake Marzucco told The Star-Democrat of Easton that he recently netted the uniquely colored crab and took photos of it before returning it to the bay.
The leaders of two Maryland watermen’s groups say they support a new approach to managing Chesapeake Bay blue crab stocks that focuses on how many females are in the bay.