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- Orders received by 4pm CST Monday through Friday can ship the same day!
- FedEx and UPS Station Pick up for your Convenience! Select your location at checkout!
- Only company in our industry to offer Monday Delivery! Place your order by noon on Friday!
- Two Shipping Locations: Natchitoches, LA and New Orleans, LA
Orders by 4pm can ship today!
- On Live and Boiled Crawfish!
- Perishable orders over $100.
- Non-Perishable orders over $50.
- *Excludes Southwest Cargo and Turducken Categories.
With the Following Minimums
PICK YOUR DELIVERY DATE
- During checkout you can choose a specific delivery date!
- It can be as early as tomorrow if ordered by 4pm CST or a future date!
- We offer FedEx and UPS delivery Monday through Saturday
- Southwest Cargo pick ups 7 days per week!
Tomorrow or Future Date!
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Price Match Guarantee
- As low as $99.99
- Jumbo LIVE Louisiana Blue Crabs 3 dozen - FedEx/UPS DeliveryAs low as $224.99
- As low as $379.99
- As low as $279.99
- Select LIVE Louisiana Blue Crabs 1 dozen - FedEx/UPS DeliveryAs low as $79.99
- Select LIVE Louisiana Blue Crabs 3 dozen - FedEx/UPS DeliveryAs low as $169.99
- As low as $329.99
Louisiana Blue Crab FAQs
Can you eat the yellow stuff in crabs?
The yellow matter is fat deposits, it is edible & many people love to eat it on a cracker.
Where can you catch blue crabs?
Our Louisiana Blue Crabs are caught in the salty waters of Lake Ponchartrain & The Gulf Of Mexico.
How do you catch blue crabs?
Our commercial crabbers use crab traps. When we were children we used string with a chicken neck & a scoop net!
How can I tell the difference between a male and a female?
Female crabs have beautiful, vivid coloring & a clam shape on their underside. Male crabs have a more subdued coloring & a pointed sphere shape on their underside.
How many lbs of crab should i buy per person?
The average for natives, is 6 crabs per person. However, with other served items, typically 3-4 crabs per person.
When is crab season?
Live crab may be gotten year-round, However, peak season & best quality is approximately April through November, weather permitting. There is NO Commercial harvest of female blue crabs in Louisiana waters from and March 1 to April 30, 2019. This is to ensure the healthy breeding of the species.
Do you ship blue crabs live?
Absolutely! We ship to your door via FedEx or UPS, or Southwest Cargo pickup if they are in your area. All within 24 hours.
How to eat louisiana blue crabs?
Pull the claws off of the crab, eating the meat inside. Many people suck the juices from the claws. Peel the back & clean the lungs (looks like feathers). Crack them in half, use a butter knife or a seafood picker to pull out all the meat.
How to cook louisiana blue crabs?
Typically they are boiled or steamed.
How many blue crabs in a pound?
In the Number 1 crabs (Jumbos) there are approximately 1.5 crabs to a pound. For the number 2 Male crabs (selects) there are 2.04 crabs per pound. For the Number 2 Female crabs (select) there are 2.04 crabs per pound.
How big are Louisiana blue crabs?
#1's are approximately 6.25" & up, across; #2 males are approximately 5.25" - 6.25" across; & #2 female crabs are approximately 5.25" and up, across.
How to steam blue crabs?
Set up the boil basket for the crabs. The basket insert should sit 2 to 3 inches above the bottom of the pot so that the crabs do not touch the liquid beneath. Add 1 1/2 cups water, beer, vinegar and 2 tablespoons Louisiana Crawfish Company Boil to the bottom of the pot. Stir with paddle to combine and bring to a simmer. Layer the crabs in the steamer basket, generously sprinkling with a little salt and the remaining seafood boil seasoning on each layer of crabs. Cover the pot and steam the crabs for 30 minutes. The cooked crabs should be a bright orange color throughout with no trace of blue or green. Cool before peeling.
Should I steam or boil blue crabs?
Steaming vs. boiling is a personal preference. Many people in the southern states like to boil them as they soak up all the delicious flavor!
What seasoning should i use for blue crabs?
Louisiana Crawfish Company Boil & Louisiana Crawfish Company Creole Seasoning.
How to boil Louisiana blue crabs?
Add more seasoning to crab boil water than you would other any seafood. Crabs have a hard shell, take longer to boil and longer to absorb flavors. As a general rule, whatever you use for your crawfish boil, use 1-1/2 more for crabs. Chill the crabs. Place crabs in an ice chest and cover them with ice and water. Ice them until they don't move. This will put the crabs to "sleep" while you prepare the water for boiling. It makes them easier to handle and helps you avoid those pinchers. Boil potatoes and garlic first. Potatoes should be fork tender. Turn the fire off and add your liquid & dry boil. Turn off the flame and then add rough-chopped celery and cut-up lemons, oranges, & a handful of bay leaves into the hot water. Carefully add the crabs. Remove the basket from the boiling pot & drain the water from the "sleeping" crabs and then add them back to the basket. Then, slowly lowers the crabs back into the boiling water. This method insures less splash from the boiling water & by lowering them, it keeps them whole. Boil the crabs.Turn the flame back on and bring the pot to a full and rolling boil, allowing it to hard boil continuously for just 2 minutes. Then, turn the fire off. Drop in any additions, such as mushrooms, frozen corn, sausage, etc. Allow the crabs and your add-in's to soak for 30 to 45 minutes. Do not stir the crabs with a paddle, just allow them to soak undisturbed. Stirring may knock the legs off of the crabs. Test crabs for flavor. Pull a crab out. Taste it. If it needs to soak a bit longer, give it another 10 minutes or so. How long you soak the crabs depends on a number of issues, including the size, weight and fullness of the crabs. Let crabs rest. Once the crabs are ready to eat, lift the basket from the boiling pot. Rather than dumping the crabs and vegetables on a table, it is better to take each crab out, with tongs. This, once again, avoids knocking the claws off. Let them cool as they much are easier to peel and taste better when they are not piping hot.