While many Maryland residents have enjoyed a Maryland Blue Crab from time to time, some don’t know much about the famous crustacean. Whether you prefer your blue crab steamed, in a cup of soup, sprinkled over a salad, or neatly compacted into a crab cake, everyone should learn about the blue crab.
To begin our blue crab journey, we will start when the crustacean was discovered. In 1896, scientist Mary Jane Rathbun discovered the blue crab within the Chesapeake Bay. The scientific name given to the blue crab was Callinectes sapidus Rathbun to help reflect the scientist who discovered it as well as the magnificence that is the blue crab. The translation means beautiful savory swimmer, which all Maryland residents can agree fits the blue crab well.
The blue crab can be easily identified by its bright blue outer shell and white underbelly. Once steamed, the shell will turn to a bright red. The female crabs can be identified from the males by their broad and curved abdomen along with their red tipped claws. The blue crab tends to live for three to four years while living in the bay, unless they are caught to enjoy on a dinner table. The crab will reach maturity by twelve to eighteen months and tends to reach nine inches in length.
Box Hill is well aware of how special the blue crab is to the state because it is the star of our famous crab cakes. Without the blue crab, we would be unable to make and ship our crab cakes to our loyal customers.
Located in Abingdon, Maryland, our crab cakes are available year round and can be ordered online to be shipped straight to your front door. Order online here or call us at (410)-515-3662. If you ever have any questions or comments about Box Hill or our Maryland crab cakes, use our contact form here.
Here are the easy cooking steps for your crab cakes:
- For 8-10 minutes, preheat your over at a temperature of 425 degrees.
- Use a pan without grease, using only a small amount of butter or water to cook your crab cakes on.
- Cook crab cakes for about 20 minutes, depending on your oven. Crab cakes should be firm and have a golden brown top with an internal temperature of 145 degrees.