GARLIC BLUE CRAB

In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun)
was designated the State Crustacean.
 Its name honors Mary Jane Rathbun,
the scientist who described the species in 1896.
The blue crab's scientific name translates as
"beautiful swimmer that is savory."
Blue crab meat sometimes is compared to the
sweetness of lobster meat;
the flavor best appreciated by cracking and eating
steamed hardshells
 

ALASKAN SNOW CRAB

Also known as Alaskan Tanner crab, our tasty
snow crab is harvested
 from the wild Alaskan waters each winter
The meat is low in fat and calories, yet rich in minerals
and high in protein and nutrients.
Perfect for health-conscious consumers who demand
great taste and good nutrition!
 

KING CRAB

Succulent, mildly sweet and tender,
snow-white meat with highlights of bright red
A delectable treat from the deep cold waters of the Bering Sea
The meat is low in fat and calories, yet high in
protein and rich with vitamins and minerals.
Great with beer and Monday night football!