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#1
10-04-2020, 10:29 AM
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Port Townsend Bay is where they're from. I'm a "Jersey" bred, born in Camden.
Grew up eating Blue Claws, I can't really tell the difference in flavor, Blue Claws seem a bit sweeter. Season is year round in most areas, closures are around Seattle, Tacoma, and a few other areas. 
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#2
10-06-2020, 06:44 PM
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i make them using Jumbo lump crab meat in a tin. not only crab cakes but also crab imperial crab au gratin and crab saute w/ mushrooms. also would get that time of year for soft shell crabs, bread them and deep fry. and also just in flour and saute' lemon and tartar sauce or cocktail sauce
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