Crab
Once harvested, snow crabs are immediately processed and frozen to lock in their freshness. This is why our snow crab legs are sold pre-cooked and frozen.
Start by cracking the joints of the lower legs downward with the white part of the leg facing up. This way, you stand a good chance of removing any meat that clings to the cartilage. Once the leg is segmented, recover the bits of meat that cling to the cartilage and then cut the end off of each segment that still contains meat.
1. Boiling Method (Fast & Simple)
🔥 Bring a large pot of water to a boil.
🧂 Add a pinch of salt and seasoning (optional).
🦀 Drop the snow crab legs into the boiling water.
⏳ Cook for 4-6 minutes, then remove and drain.
🥢 Serve hot with melted butter and lemon wedges!
2. Steaming Method (Locks in More Flavor)
🍲 Fill a large pot with about 2 inches of water.
♨️ Place a steamer basket over the boiling water.
🦀 Add the crab legs to the basket and cover.
⏳ Steam for 5-7 minutes until heated through.
🥢 Enjoy with garlic butter or your favorite dipping sauce!
3. Baking Method (Rich & Flavorful)
🔥 Preheat oven to 375°F.
🦀 Place the crab legs on a baking sheet.
🧈 Brush them with melted butter, garlic, and lemon juice.
⏳ Bake for 10-12 minutes until hot and fragrant.
🍽️ Serve immediately with extra lemon wedges!
Picky eaters may not need any more than a half pound of crab clusters, but avid seafood enthusiasts can usually eat up to two pounds per person. Snow crab clusters are sold with some meat of the body attached.
Jumbo Lump consists of whole lumps of white meat from the body of the crab with little shell or cartilage. It is the perfect size for chilled seafood cocktails and crab salads.
Lump is made of slightly smaller white pieces and works well for pasta dishes, crab pies, and crab cakes. Special consists of the smaller pieces of white meat from the body of the crab. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls.
Backfin is a mix of broken lumps and small pieces of meat from the crab’s body. Use backfin crab in stuffings, dips, or soups.
Claw Dark meat that come from the legs and claws, has a stronger flavor, and is ideal for sauces and dips.
Fish
We recommend 8-12 oz. of uncooked fish per person.
General
Keep raw, unfrozen seafood as close to (but not frozen) as possible, with a maximum storage temperature of . Keep it in the refrigerator, preferably with ice.
Thursday through Sunday is generally the best time for the widest selection.
Absolutely, we would be happy to put ice in your bags or in your coolers to prepare for travel. We have coolers available for purchase if you don’t alreay have one. Just be sure to let our staff know about your ice needs.
Oysters
In North Carolina, the oyster harvest season typically runs from October 15 to March 31. We do also offer (shelled) oyster gallons year round.
Shrimp
Plan on 1/2 pound (8 oz) per person for peeled shrimp or 1 pound per person for shell-on/raw shrimp to account for weight loss during cooking. For appetizers, 1/4 pound per person is sufficient. A good rule of thumb for count is 5–7 large/jumbo shrimp per person.
Shrimp count indicates how many pieces (individual shrimp) are in a pound. The higher the count the smaller and cheaper usually the shrimp are. The customer is paying for more meat and less work as the count goes down. We carry 36/40ct for our mediums they are the size of ones average pinky finger and our larges are 21/25 ct the size of ones average index finger.