At Southern Connection Seafood, we take great pride in are ability to deliver "fresh Maryland seafood" to the World. We work closely with Federal Express to insure that the crabs and seafood each customer orders is packaged and handled with the utmost care to insure quality seafood and efficient handling and delivery. Each order is packed with ample refrigerant to prevent spoilage before it leaves Southern Connection. If your order is damaged or spoiled due to negligence on the part of Southern Connection or our shipping vendor, we will replace your order free of charge. You must notify Southern Connections within 24 hours of receiving shipment by email at order@crabsandseafood.com or by telephone at 410.968.3678. Please do not discard the damaged seafood as we may require it to be returned for inspection.

The staff at Southern Connections does its best to insure that every crab is alive on delivery.  However, it is not uncommon to "lose" a few in shipment.  Normal mortality rates do not generally exceed 15% of the total order. Circumstances beyond our control, such as the weather conditions, shipping environment and rough handling can contribute to the mortality rate.  For these reasons, we recommend you order your crabs steamed rather than live.
 

You "reheat" steamed crabs in the same way you steam live crabs. In a large pot add approximately 2 inches of water with a cup of vinegar. Then place a rack on the bottom of the pot - so that it is raised above the water line and place the steamed crabs on the rack. Once the water is boiling, steam for about 8 minutes. Don't leave the crabs in for any longer as they tend to dry out when over-cooked.

Occasionally a product will become unavailable due to high demand. Once a product is unavailable it will be removed from the website. To check availability, email Southern Connections at orders@crabsandseafood.com , or call us at 410.968.3678

Each term relates to the size of the crab based on a grading system that measures the distance between end points of the hard shell. (see figure below). Based on the measurement, crabs are graded into size categories.