Fall in Love with Crabs this Autumn
Blue crab season runs until the end of November, making them the perfect protein for Fall recipes. The biggest, heaviest crabs are harvested in Fall, so not only are Autumn blue crabs in season, they’re arguably the best crabs you’ll have all year!
In honor of the changing seasons, we’ve paired some of our favorite Fall ingredients with our most popular blue crab products.
The BEST crab cakes in the world! Maryland crab cakes have earned this reputation because they are made with the best crab meat in the world! To sustain them through the winter, the Chesapeake Bay crabs have to build up extra fat stores which gives them that sweet, buttery flavor you won’t find in other type of crabs or in blue crabs from other waters. To balance the buttery-sweet flavor of crab meat, our crab cakes are combined with savory ingredients with a touch of citrusy twang.
Fall sides well suited for crab cakes…
Fall is peak root vegetable season, presenting us with all sorts of options that pair very well with our crab cakes.
Mashed autumn squashes (butternut, acorn, pumpkin, etc…) have that sweet-earthy flavor that brings out the natural sweetness in the crab meat. While zestier root vegetables, like parsnips or turnips, will positively counter balance those sweet crab flavors. Sweet potatoes are also a personal fav, mainly for their versatility and flavor; roasted wedges, whole baked potatoes, double stuffed potatoes, or mashed… it’s all good.
Leafy greens are still abundant in the Fall and we just adore a tender-crisp, sautéed leafy green. Kale, arugula, swiss chard, and spinach are all excellent picks for a sautéed side. A little olive oil, lemon juice, and some flaky sea salt for seasoning are *chef’s kiss* delicious.
Jumbo Lump Crab
There’s nothing better than extra large chunks of delicious blue crab meat, hand picked and ready for your Fall menus. Hot jumbo lump crab recipes have the same side dish versatility as our crab cakes. Pairing well with root vegetables and leafy greens.
Although, we swoon over jumbo lump crab meat topped Autumn salads. Pulling from that same leafy green inspiration (kale, arugula, swiss chard, and spinach) and, instead of cooking the greens, using them as our salad base. You can also boost the nutritional composition of your salad by adding some hearty grains as well; farro, barley, quinoa, etc…
Joining our crab meat topping are crisp and tangy Fall fruits (apples, pears, and pomegranates), roasted squashes (acorn, butternut, delicata, pumpkin, etc…), brussel sprouts, beets, and roasted nuts or seeds.
Fall themed vinaigrettes, made with apple cider or other Fall fruit juices, are delicious tart and balancing.
Summer months might be well known for perfecting the crab boil and seafood bakes, but we like to encourage year-round bakes and boils. And the Autumn months present us with so many B&B (bakes and boils) appropriate and creative ingredients.
Channeling back to blue crabs being the largest and tastiest this time of year, we want to be sure to partner them with balancing and exciting vegetables, proteins, and aromatics. For the vegetables, sweet potatoes, brussel sprouts, carrots, celery root, leeks, and shallots will hold up to the intense cooking required of bakes and boils. These veggies also taste amazing with a hearty sprinkle of Old Bay or Cajun seasoning. For proteins, smoky German sausages or sage-flavored turkey sausages will impart amazing seasonal flavor. Using aromatics like, garlic, rosemary, thyme, and sage, in addition to the traditional B&B seasonings will heighten the seasonal feel. As for the cooking liquid, consider hard ciders, and Oktoberfest or pumpkin beers to enhance the flavors as well.
The Real Crabby Deal
We mean business when it comes to our crabs. Only the best Chesapeake Bay blue crabs will do for our crab cakes, jumbo lump crab meat, and whole crabs. All of our blue crab products are carefully packed the same day your order ships. Delivered right to your door, fast, so you can spend less time shopping and more time with your loved ones (or planning your next delicious seafood-fueled meal). It doesn’t get much more convenient than that!
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.