Researchers from the Smithsonian have reclaimed the crab for testing, so that they can say for sure (and also because Floridians have no idea how to steam their crabs properly). Or, the theory has also been put forth that someone may have pulled the tag off of a crab in Maryland, taken it to Florida, and then used it to prank the scientific community. 1 day ago &0183 &32 The Chesapeake Bay’s blue crab population rebounded somewhat from last year, when an annual survey yielded its lowest estimate for the crustacean since tracking began in 1990. It could be that his nomadic lifestyle provided so much exercise he never grew fat and needed to shed. These exterior tags are lost when a crab molts, and apparently, this crab hasn’t shed its shell in over two years. One of the real oddities is not only the distance this new record-holder traveled, but also the fact that it was still tagged after such a long journey. That was still significantly closer to home, however, near Flagler Beach. Over 50,000 crabs have been tagged by the Smithsonian, and one other, the previous long-distance record-holder, was also caught in Floridian waters. Either way, that’s quite a journey for a Jimmy. The exact distance traveled is tough to determine, since we have no idea if this crustacean took the short-cut behind Key Largo, or if he went all the way around Key West. That means the crab - which was tagged at the Smithsonian Environmental Research Center in Edgewater, Maryland – had traveled well over 1,000 miles in the two and a half years it was at liberty (the Smithsonian says it was tagged on July 17, 2015). Cochran works the water of Crystal River, along the Gulf Coast panhandle. The crab wasn’t just over the Florida border, either. Photo by Smithsonian Environmental Research Center (SERC) Tagged crabs? You bet - here, technician Laura Patrick displays a tagged crab ready to go back into the Rhode River near Edgewater, Maryland. But, Florida? That’s unheard-of – or, at least it was until a few weeks ago when crabber Thomas Cochran dumped one of his traps on the culling boards and discovered a tagged crab. Sure, an occasional specimen pops up in Virginia or maybe even North Carolina waters. Whether you prefer fine dining or a casual atmosphere, be sure to order up some Maryland blue crab from the menu on your next visit.Maryland blue crabs are thought to live out their lives mostly in and around the Chesapeake Bay, especially males, which don’t normally migrate beyond the Bay’s confines. Other good choices for Maryland crab include: Phillips, a landmark right in the heart of the Inner Harbor tourist scene the Rusty Scupper, in the Inner Harbor Marina with sweeping views of the harbor and the Corner Bistro and Wine Bar, for a cozy neighborhood vibe in the Ridgely's Delight historic district. Enjoy fresh seafood and an orange crush cocktail on their waterfront deck for the ultimate in Baltimore dining. Nick’s Fish House not only chefs up some delicious crab cakes, but also boasts the best steamed hard shells in town. For over 20 years, has been the leading source for all Maryland Blue Crab info. Located in Lexington Market, their award-winning lump crab cakes are the size of softballs! Place your order at the counter, then stand and eat at one of the long communal tables for this unique culinary experience. Faidley’s Seafood is a Baltimore institution. We have a few favorites close to the inn that we're happy to recommend. The crab cake is ubiquitous here in Baltimore, and every restaurant claims to have the best recipe. Despite this long-running love affair, or maybe because of it, the blue crab fishery in Maryland has faced numerous ups and downs throughout its history. Generations of Marylanders have loved their crab. Crabs hibernate over the winter, building up a fat reserve known to Marylanders as "mustard." Plus, their habitat as bottom-feeders results in their sweet, distinctive flavor. There’s nothing like a bushel of blue crabs steamed with Old Bay seasoning or picked and lightly grilled in a crab cake. Turns out that these features are thanks to their upbringing in the brackish waters of the Chesapeake Bay and its tributaries. What makes Maryland blue crabs so special is their delicate texture and buttery taste. Blue crabs, with their bright blue claws, are best enjoyed in season and thankfully that's a good portion of the year! Chesapeake crabbing season begins April 1 and runs through December 15, although the biggest, heaviest crabs are typically harvested during the fall months (September to mid-November). You can't visit Baltimore without trying blue crab – Maryland's state crustacean and a Chesapeake Bay delicacy.
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