Cantlers Riverside Inn

Q. How Many People Will A Bushel Of Maryland Steamed Blue Crabs Feed?

A. Generally speaking, a bushel of number 1 or “Jimmy” crabs will hold 60 – 70 crabs depending on how big the crabs are at that time of year. If there are 60 – 70 crabs, they will feed about 10 – 12 people depending upon what else is on the menu. If you have all kinds of food, such as salads, hot dogs, chicken, etc., you’ll probably need half as many crabs. If you serve only steamed crabs, clams, corn and beverages, you’ll need the whole bushel.

Q. Why Can’t I Store Cooked Maryland Blue Crabs In The Same Basket They Came In When I Purchased Them?

A. Live Maryland blue crabs, like most other animals, contain bacteria which can be transmitted easily. Crabs that have been properly cooked will be, for all practical purposes, bacteria free since the bacteria will have been killed during the cooking process. Therefore, the cooked crab is ready to eat directly from the shell; if cooked crabs come in contact with uncooked crabs, cross-contamination could occur.

Q. Can I Freeze Steamed Maryland Blue Crabs?

A. The Seafood Marketing Program does not recommend freezing steamed crabs because of the potential for bacterial growth. The undigested food the crab has eaten and the wastes in the interior of the crab take a long time to freeze in home freezers and increase the risk of bacterial growth. We suggest the crab be cleaned first: remove the shell, legs, intestines, claws and fat. Only the meat-containing parts of “Body” and claws of the crab should be frozen. This frozen crab meat is best used for soups or casseroles.

Q. How Should I Handle Crab Vegetable Soup After It Has Been Cooked?

A. Fill your sink with cold water, place the pot of soup in the sink and stir for 10 minutes to speed up cooling. Fill small containers (pints or quarts) with soup, cover and refrigerate immediately. Do not put the whole pot of soup in the refrigerator with lid intact because this could cause spoilage.