Raleigh, Durham, Chapel Hill, CaryThe Triangle Area
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Most Maryland natives will argue with you over this. And they would be wrong. My wife fried up some bogue sound soft shell crabs this evening that were fantastic.
Most Maryland natives will argue with you over this. And they would be wrong. My wife fried up some bogue sound soft shell crabs this evening that were fantastic.
That sounds good.....it's been awhile since I've had soft-shell crabs.
To bad most places (fish markets and resturants) are going to be closed tomorrow....because I see a craving coming on.
Most Maryland natives will argue with you over this. And they would be wrong. My wife fried up some bogue sound soft shell crabs this evening that were fantastic.
Maryland native here.... and there are more than enough crabs still coming out of the Chesapeake and the various tributaries.
Maryland crabs - steamed crabs - are the absolute best. There can't be any argument. We don't boil seafood and ruin it!
Maryland native here.... and there are more than enough crabs still coming out of the Chesapeake and the various tributaries.
Maryland crabs - steamed crabs - are the absolute best. There can't be any argument. We don't boil seafood and ruin it!
The facts are the facts. NC and La produce the most blue crabs in the US. Merryland produces very few. The vast majority of Merryland bluecrabs served are from the coastal waters of the Old North State. Now I will agree that Annapolis giant butter shrimp are the best in the world. Merryland Blue Crabs are much like NC oysters used to be. The beds and total annual harvest was wiped out in the late 80's/early 90's.
The facts are the facts. NC and La produce the most blue crabs in the US. Merryland produces very few. The vast majority of Merryland bluecrabs served are from the coastal waters of the Old North State. Now I will agree that Annapolis giant butter shrimp are the best in the world. Merryland Blue Crabs are much like NC oysters used to be. The beds and total annual harvest was wiped out in the late 80's/early 90's.
Do you have a link for this assertion? Having grown up eating crabs from the Chesapeake Bay and Atlantic Ocean my whole life, it would be nice to compare those crabs to other ones that are popular.
Isn't it improper, and maybe even illegal to say "Maryland" blue crabs when they are actually from another state?
The facts are the facts. NC and La produce the most blue crabs in the US. Merryland produces very few. The vast majority of Merryland bluecrabs served are from the coastal waters of the Old North State. Now I will agree that Annapolis giant butter shrimp are the best in the world. Merryland Blue Crabs are much like NC oysters used to be. The beds and total annual harvest was wiped out in the late 80's/early 90's.
The Chesapeake crab population has been in trouble for a long time, with strict restrictions on crab harvests. That said, according to States await word on crab disaster declaration - wtop.com, in 2007 Maryland harvested 23.7 million pounds of crabs from the Chesapeake, with another 17.4 million pounds coming from the Virginia side (not clear if this includes soft shell or not, it probably does). North Carolina had 20.6 million pounds of hard crabs harvested along with some number of soft shell crabs (from this link NCDMF Stock Status). It was a little harder to find Louisiana numbers, but this link http://www2.lsuagcenter.com/agsummary/narrative.aspx mentions annual harvests of 40-50 million pounds of hard crabs. I do think it's safe to say that NC produces very few crabs in comparision to Louisiana! And the US only produces 30% itself, the other 70% is imported (http://www.ncwaterman.com/crabs/problem.htm). So, unless you are out there pulling the crabs from the water yourself, or buying them off a boat, who knows where they really came from!?!
Maryland native here.... and there are more than enough crabs still coming out of the Chesapeake and the various tributaries.
Maryland crabs - steamed crabs - are the absolute best. There can't be any argument. We don't boil seafood and ruin it!
I know the Chesapeake has come a long way in it's clean up efforts since the 1980s when the bay was really toxic. But I still don't think I would eat anything thing from the Chesapeake... especially a crustean which is basically the "garbage cleaners" of the ocean. But maybe it's the extra toxins in the Chesapeake that is giving them taste that Marylanders prefer.
And as far as crab cakes go, personally I think dungeness crabs make much better crab cakes. Best I've ever had was on a dive trip in Hoodsport, Wa.
But this weekend I had some mighty fine soft shell crabs from Stump Sound, NC. Oh, that was some good eats!!!
I know the Chesapeake has come a long way in it's clean up efforts since the 1980s when the bay was really toxic. But I still don't think I would eat anything thing from the Chesapeake... especially a crustean which is basically the "garbage cleaners" of the ocean. But maybe it's the extra toxins in the Chesapeake that is giving them taste that Marylanders prefer.
And as far as crab cakes go, personally I think dungeness crabs make much better crab cakes. Best I've ever had was on a dive trip in Hoodsport, Wa.
But this weekend I had some mighty fine soft shell crabs from Stump Sound, NC. Oh, that was some good eats!!!
Oh man those sound great. I have had Stump Sound oysters and absolutely love the unique way that they taste. Never had the Stump Sound soft shells. I just bought some this morning in Salter Path that were pulled from the North River a few hours earlier. Going in the skillet in about an hour.
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