The Atlantic blue crab is the only crab in North Carolina waters with significant commercial value, although other species, such as the spider crab and calico crab, abound. Blue crabs are commonly harvested in the sounds of the state, although they are periodically seen in the lapping of rising tides on beaches. The largest populations live in Albemarle and Pamlico Sounds. The males, or “jimmies”, are the most sought after because they produce more meat. The immature females, however, form the basis of “crab soup”, a popular dish on coastal restaurant menus.
Crab cakes are a popular dish on the Outer Banks of North Carolina, and this recipe is a favorite among locals and visitors alike. Unlike many traditional crab cake recipes, which use breadcrumbs as a binding ingredient, this recipe calls for crushed saltine crackers, giving the crab cakes a unique and delicious flavor. Despite this … Read more
A fried soft shell crab sandwich is one of the most popular coastal seafood items served in Maryland, Virginia, and North Carolina. A staple of the Chesapeake Bay and surrounding tributaries, it’s made from blue crabs that have recently molted shells. A crab grows by backing out or shedding its old or hard shell and … Read more
She-crab soup is a popular dish in the South, especially in South and North Carolina. It’s made with blue crab meat and a tomato-based broth, and it’s traditionally served with oyster crackers on top. The soup gets its name from the crabs that are used to make it: specifically, female blue crabs (which are also … Read more
Corn and crab chowder is a classic. It’s creamy, savory, and full of flavor which makes it perfect for a cool fall day. This recipe is from my dear friend, Janey, who grew up in North Carolina. She has shared her family’s favorite recipes with me over the years and this one is so easy … Read more
