Found in brackish waters from Cape Cod to Florida. Also in parts of western Europe, the Mediterranean, Egypt and Lebanon. Largest concentrations are in the Chesapeake Bay and the Gulf of Mexico. Live softshells available May to September. Frozen hardshells and softshells and picked meat available year-round.
Whole crabs turn bright orange-red when cooked.
Pasteurized meat may have a slight bluish color. Softshells are dressed before cooking and eaten with the crisp shell intact. Blue crab meat is rich, sweet and tender. Also marketed as San Francisco crab. Whole crabs turn bright red when cooked.