The flavor and quality of crab meat can sometimes be determined by the season in which it is harvested.

SPRING: During this time of year, the crabs come out of hibernation as the water temperature rises. The first crabs of the season are fair in quality because they tend to be sandy inside from their long winter slumber. This sand is purged out within a few weeks of swimming.

SUMMER: this is the most popular season for crabs, as they are most plentiful. However, the quality can be inconsistent due to the shedding or molting that occurs throughout the summer. Most shedding occurs around the full moons, but at least a few times during the season. Immediately after the shedding we have soft shell crabs - a true delicacy. After shedding the crab becomes white with a medium hard shell and a little meat inside. Just prior to the shed they are very hard, dark and full of meat.

FALL: This is prime time for crabs. As the water begins to cool, the crabs stop shedding and begin to fill up, so as to build fat for a long winter's rest. The "rusty" crabs (hard, dark and usually dirty or black looking) are full of meat and hard as a rock. These are the best tasting crabs of the year.

WINTER: Very few live crabs are available during this season, as most have moved into deeper water and buried in the sand and mud until spring. Most cooked meat available during the winter months is pasteurized, and come from the southern states.

HOLIDAYS: While this is the most popular time to purchase crabs for feasts, and parties, tends to be the most unpredictable in quality. Demand always overpowers the supply, thus forcing the industry to purchase a higher quantity, sometimes sacrificing quality. Many times, additional crabs must be purchased from out-of-state suppliers.