Do you ever wonder, "where can I buy jumbo lump crab meat?" Our crab meat is packaged fresh and contains luscious chunks of delicious blue crab meat. Each hard crab is delicately hand picked and then packaged right here in the heart of the Chesapeake Bay. Each container comes freshly packaged to lock-in flavor and freshness. We offer fresh backfin lump, jumbo lump, claw meat and cocktail claw. If you're looking to buy fresh lump crab meat from Crab Dynasty, you always get the very best! Be sure to visit our specials page regularly to check if our crab meat is on sale.
Lump Crab Meat
Hand-picked, premium backfin lump crab meat.
Jumbo Lump Crab Meat
Hand-picked, premium JUMBO lump crab meat.
Blue Crab Claw Meat
Hand-picked, premium blue crab claw meat.
Cocktail Crab Claws
The sweet crab claws contain meat that is still attached to the claw. Great appetizer for any party!
"5 Stars! Great service and excellent quality crab meat. Shipping was easy and arrived on time . Will Be a repeat customer" -Bob of Palm Beach, FL
"I could not believe the big hunks of crabmeat. I cannot find anything like this in the store. It was so delicious!" -Garry of Park City, UT
"Your crab meat is the best that I think I ever had. We made crab lasagna with the crabmeat and was beyond delicious." -Phillip of Blue Ridge, GA
"We had the crab claws and served them when our friends came over. They said that they never seen anything like that. They went along real nice with shrimp cocktail. Everyone was impressed." -Sherry of Clifton, NJ
How to Make Authentic Maryland Crab Cakes
1 pound backfin lump or jumbo lump crab meat (fresh or pasteurized)
2 lg eggs
2-1/2 Tbsp mayo
1-1/3 tsp Dijon mustard
1 tsp Old Bay Seasoning or Jo Spice Seasoning
1/4 tsp salt
1/4 c diced celery (fine)
1.5 Tbsp parsley (finely chopped)
1 tsp Worcestershire
1/3 cup of panko style bread crumbs
Vegetable oil (for cooking)
Place aluminum foil on a baking sheet. Combine in a bowl eggs, mustard, mayonnaise, Worcestershire sauce, salt, diced celery, Old Bay, and parsley and mix together. Delicately add crab meat (removing any remaining shell or hard pieces) and add bread crumbs by folding ingredients together until they combine. Don't over do it. You don't want the crab meat to brake apart. Shape into patties for each crab cake. It will yield about 6 cakes, so each cake will be approximately a half cup. Place crabcake on the baking sheet and cover. Allow them to be refrigerated for one hr.
How to Broil a Crab Cake:
Pour a small amount of melted butter on the top of each Maryland lump crab cake. Broil until the top turns golden brown, usually 12 to 15 minutes.
How to Fry a Crab Cake:
Heat a pan (non-stick preferred) on med. heat with a little bit of oil at the bottom of the pan. Once oil is nice and hot, evenly place the crab cakes and cook until it is golden-brown and flip (about 3-5 mins.) Flip and wait another 3-5 mins. Serve immediately with cocktail or tartar sauce, whichever you prefer. ENJOY!
Maryland Crab Lasagna
1/4 stick of butter
1 lb of lump crab meat (fresh or pasteurized)
1.5 cups of chopped and seeded tomatoes
1/2 cup fresh basil chopped
2 cloves of minced garlic
1/2 cup of flour
1/2 cup tomato clam juice
1 cup heavy cream
2 Tbsp sour cream
1/4 tsp paprika
1/4 tsp hot sauce
1 Tbsp lemon juice
7-8 noodles per layer
1 cup cottage cheese (small curd)
1.5 lbs of lump crab meat
1 cup fresh grated parmesan
1 cup ricotta
2 cups mozzarella
Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato-clam juice, 1/3 cup chopped fresh basil, and garlic. Sauté for 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 4 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly. Puree soup in batches in blender until smooth. Return soup to pot. Stir in lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) (The base should be thicker than bisque.) Melt butter in pot over medium heat. Add crabmeat, tomato, basil, garlic and sauté for 2-3 min. Use a whisk, slowly adding flour and stir for about 2 minutes. Add clam juice mixture and remaining sauce ingredients. Place stove heat on low and allow to simmer until it begins to get slightly thick, which is approx. 10 minutes. Allow to slightly cool. Mix in blender until smooth. Return to the pot and add lemon juice and cook to a simmer. Add salt and pepper to season. To thicken the sauce, chill until cold and keep refrigerated until ready for next step.
Combine Cottage cheeses and ricotta in a bowl and mix gently so you won’t damage the cheese curd. Using a fork, break apart ¼ lb of Maryland crab meat in a bowl to separate the lump. Boil noodles slightly (approx. 2-3 mins.) just to soften noodles. Rub butter on a 9X13 baking pan to coat entire inside of pan. Place a thin layer of sauce on bottom of pan. Next, create a layer noodles until one layer is complete. Cover 1st layer of noodles with some sauce evenly. Add about 3-4 Tbsp of cheese mix, and carefully spread to make a cheese layer. Third, add mozzarella layer with some Parmesan cheese. Place a third of the crab meat that remains across the layer. Repeat the process in layers until three layers thick. Add sauce on top and place in the oven on bake at 350 degrees for 30 mins. Remove and add a top layer with cottage-ricotta cheese mix and top with a final layer of the lump crab meat. Put back in the oven for 10 mins. Look for cheese to start to brown. You might have to leave in for another 5-10 mins. Remove from oven and let stand for 30-45 mins before serving. Top with thinly sliced tomato as a garnish.