September 15, 2021

10 Things to Know About Maine Crab

By edible MAINE Staff

Feature edible MAINE – Crab

Crabs can be harvested year-round in Maine, but fall is considered peak season because that is when they are chock full of meat.
Maine crabmeat comes from two species: Jonah crab and Atlantic rock crab.
Jonah crabs are reddish with large, black-tipped claws and are found in deep waters offshore.
Atlantic rock crabs are brown in color and measure just 5 inches across. They live closer to shore in estuaries, bays, and coves, and are the most common commercially caught crab in Maine.
Both used to be considered “trap trash” by lobstermen, who extracted them from traps only to toss them overboard—that is, until the 1990s when chefs began to clamor for their super sweet meat.
Invasive European green crabs came to America in the 1800s on ships crossing the Atlantic. Rising water temperatures now make the Gulf of Maine a hospitable place for them. Presently, they exist in numbers that wreak havoc on the soft-shell clam population.
Jonah crab claws are a cool party trick. Served on ice like shrimp cocktail, eaters hold cooked, cracked claws by their black tips, dip them into sauce or warm butter, and eat them as they would a steamed artichoke leaf, scraping the meat off the flat inner cartilage as they pull the claw through their teeth.
Known in Downeast dialect as “picket toe” or “picked toe,” Atlantic rock crab was nicknamed “peekytoe” by Rod Mitchell of Browne Trading Co. in Portland in the 1990s. The name stuck.
Peekytoe crabs cannot be shipped live. They are cooked and hand-picked before distribution. Just a few processors in Maine and Nova Scotia handle these crabs, which adds to the product’s cottage-industry appeal.

Maine crabmeat retails between $38 and $45/pound, a price that both reflects the hype and signals that pulling in and processing crab is not an easy prospect.

About the Author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.