I Asked a Fisherman the Secret to Buying the Best Crab, and I’ll Never Shop Any Other Way

Crab is an incredible ingredient to work with — and eat. But it can be intimidating (not to mention expensive) to shop for what might end up being subpar meat. 

A few years ago, I tagged along with a commercial fisher and fishing guide in Bradenton, Florida. While he pulled up traps filled with stone crabs, he also shared invaluable insight on what’s fresh, what’s in season, and what’s sustainable.

Now not everyone has the luxury, or the ability, to get so up close and personal with fresher-than-fresh crabs. As a chef and local- and sustainable-food enthusiast, here are the top five lessons I still use when buying crab to this day.

When it comes to selecting good fresh crab meat, trust your senses. The meat should be white for the most part with a moderately firm texture. If the meat has an exaggerated fishy or ammonia smell or has a blue tinge, steer clear. Just make sure to use it up within two days of purchase, and get ready to feast.

Crab legs and claws are the most expensive to purchase, and not everyone is into the mess of cracking them open (no matter how perfectly cooked they are). Most fish cases that sell legs also sell chunks of loose picked meat from other parts of the crab; these are great for any number of dishes. 

These two signs indicate that there is a decent amount of meat and that they were recently caught. If the crab is slow or sluggish, chances are that something is wrong. While they come in a variety of colors (blue, green, white), consistent patterning and undamaged (or thick) shell indicate general health and well-being.

Crab meat is incredibly delicate and, in order to transport it safely, it’s typically flash-cooked first and frozen (or canned) shortly after being caught. Not only does it lock in freshness (similar to flash frozen fruit and vegetables), but it also keeps the meat in peak form. Raw crab, which you may also find in the freezer aisle at select grocery stores, doesn’t freeze as well and can be mushy once defrosted. 

Shopping on a budget? Same! Canned crab is readily available and usually much more affordable than the fresh stuff. For things like crab cakes, and other dishes where the crab is a supporting player (pastas, pot pies, fried rice, and even a giant crab omelet), the canned kind is more than just fine. The quality of the brands varies, so look for key words on the packaging, like “wild caught” and “jumbo lump” — and dare anyone to tell the difference.

Just like most any fresh item you’ll find in the grocery store, crab is seasonal. For soft shell crabs, that season runs from April to October; Alaskan king crabs are available October to January, and stone crabs in the gulf coast of Florida are available mid-October to mid-May. 

Here in the U.S., commercial crabbing regulations exist to ensure that crab populations stay healthy. Cheaper crab can often be shipped to the U.S. from China or India, which are both known for overfishing. 

Find a fishmonger at your local grocery store like Whole Foods or restaurants who work with local fishers (most establishments will happily disclose where their crab comes from), or buy directly from reputable companies, like Alaskan King Crab Co. or Crab Dynasty. Organizations like Seafood Watch also provide general information to help determine the sustainability practices.

Do you have a foolproof tip for buying crab? Tell us about it in the comments below.