Blue Crabs

• The Premium Large (#1) male crab, also known as a “Jimmy”. They typiy range from 5 ½ – 6 ¼ inches. They are easily identified by their blue claws and inverted t-shaped apron which resembles the Washington Monument.
• Colossal Jumbo crabs are simply very large Jimmys. They typiy range from 6 ¼ inches and up.
• The Standard (#2) male crab, are smaller Jimmys. They are typiy caught right after shedding their old shell and have not quite filled out their new bigger shell. They range from 5 – 5 ½ inches.
• The Females, also known as “Sook” can be identified by the orange color on the tips of the claws or their dome shaped apron. Sooks tend to have denser meat. They can range up to 6 inches but are usually between 5 – 5 ½ inches.
• Soft shell crabs mean a hard crab just molted and their entire body is soft and edible. We clean them and ship them frozen with dry ice. We sell 2 sizes of soft shells: Primes (4 ½ – 5 inches) & Whales (5 ½ inches +).

Alaskan Crab Legs

Jumbo Alaskan Snow Crabs and Jumbo Alaskan King Crabs are caught, cooked, and flash frozen for ultimate freshness. Alaskan Crab Legs are cooked, flash frozen and shipped with dry ice for the freshest flavor. Cameron’s always has them in stock.

Snow Crab legs are sweeter and smaller than King Crab legs. Cameron’s Seafood delivers Alaskan Snow and Alaskan King Crab legs clusters to your door, direct from the source in Alaska. Their meat is sweet and delicate. Your snow crab order will include claws and the body making for a spectacular entre. Just heat and serve with butter or dipping sauces. You may need a mallet or hammer. Fresh, well packed and tastes wonderful.

Crab Cakes

The best crab cake recipes start with Chesapeake Bay Maryland Crab meat.

Cameron’s recipe for crab cakes includes: Jumbo Lump Crab Meat from Chesapeake Bay Blue Crabs, Old Bay, Eggs, Mayonnaise, White Bread, parsley, baking powder, mustard powder, and white/black pepper. The best crab cakes are in Maryland and Virginia because Maryland crabs are the best in the world because during the cold months in the Chesapeake Bay the crabs burrow under the mud and form a layer of fat that gives a meat a sweet buttery flavor. Crab cakes are famous on the east coast and Mid-Atlantic states.

Shrimp

Cameron’s premium shrimp have a mild, sweet flavor. Shrimp is naturally low in fat and an excellent source of protein. Shrimp is the most popular seafood in the USA. You can grill, smoke, saute, fry or eat it raw in ceviche.