You can take advantage of Maine crab season any time of the year. Once considered a nuisance bycatch caught in lobster traps, crabs were tossed back overboard or used to bait lobster traps. Some may have been sold off to help cover expenses, but otherwise, there was no limit on the catch because, historically, unlike Alaskan King Crab or Chesapeake Bay Blue Crabs, there was no demand for Maine crabs.
Today not much has changed—Maine crabs are still harvested throughout the year—except that Maine crabmeat has finally gotten the recognition it deserves and is very much in demand. Though Maine crab season is year-round, there is a seasonality to crabbing that changes moderately throughout the year. Peak crab season is during the fall. It’s then, from September to November, when Maine crabs have the most meat. The low season is over the winter months, from January through May.
How Does Maine Crabmeat Taste?
Maine crabmeat is delicious, which has pushed demand for it. Crabmeat, in general, has its own flavor profile. It’s known for its slightly sweet yet salty taste combined with a delicate fish taste. The combination works well together; its soft, delicate flavor does not overwhelm and makes crabmeat enjoyable. Maine crabmeat is known for its sweet taste and firm, fine texture.
Essentially, the delicious taste of Maine crabmeat comes from two species, the Jonah crab and the rock crab or “peekytoe.” Found in abundance, Jonah crabs are the larger of the two. A shade red in color with large, black-tipped claws, they are found offshore. Rock crabs inhabit the shoreline in and around bays and rivers. Maine crabmeat is good tasting and good for you. It is protein-packed, low in fat, high in zinc, and a good source of omega-3 fatty acids.
How to Find the Best Maine Crabs
Our customers will attest that you find the best Maine crab meat here at Klenda Seafood. Our crab meat selection is sourced directly along the coastline of Maine. Decades of experience, in combination with our reliable network of fishermen, allow us to locate the very best wild-caught crabs that the pristine waters that the Gulf of Maine has to offer. We adhere to sustainable practices, and our Maine crab meat is responsibly harvested.
How to Store Crab Meat to Ensure Maximum Freshness
Crabs are rarely sold live, in Maine, or anywhere. They are not as hardy as lobster and simply do not travel well. Fresh Maine crabmeat is usually a mix of both Jonah and Peekytoe crab unless specified. To distinguish between the two, rock crab meat is a bit firmer and finer than Jonah. To ensure maximum freshness, local markets like Klenda Seafood will immediately cook the crabs and pick, mix and package the meat together to sell.
How Long Does Crab Meat Last in the Fridge?
Crab meat, like all fresh seafood, has a relatively short shelf life and should be consumed within days after purchase. On average, cooked crab meat can last approximately three to five days in the fridge. On the other hand, if you purchase in bulk, it can be stored in the freezer for up to six months. Uncooked crab will last only two days. If you purchase uncooked crab, it’s a good idea to prepare it that day. Uncooked crab can be steamed, baked, or boiled. However, it, too, can be frozen for up to six months. For freezing, wrap the crab meat in a paper towel, then foil, to prevent it from drying out or risk freezer burn. When ready to eat, let thaw in the fridge overnight before consuming.