Lower Shore Watermen

Lower Shore Crabbers

Watermen of the Eastern Shore work hard harvesting crabs from the bays.

Crabbers returning to Crisfield loaded with their catch.

Crabs are cooked in large industrial size cages. Spices are added and
they are moved to the steam room.

The steamers must cool before the meat can be processed. The meat is picked and pasturized before packing.

Dedicated workers pick the meat
for packing. Maryland crab meat is shipped all over the world.

Maryland is proud of its crab products.
Many commercial labels proudly sport
the state colors and flag.

Photo credits for this page: Charlie Petrocci

Find out more about these Eastern Shore commercial crabbers that have recieved support from the
Rural Development Center at UMES:

Find out about commercial
crabbing regulations:

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This site was designed, illustrated, and compiled by Dana Kester McCabe of Moonshell Productions with some content provided by Kate O'Mara. This site was edited by Kat Harting of Skipjack.net. All questions and comments about the site should be directed to the Rural Development Center at the University of Maryland Eastern Shore: email dskuennen@mail.umes.edu or call 410-651-6183.

This site is funded by the Rural Development Center at the University of Maryland Eastern Shore through a grant from the Economic Development Administration, U.S. Department of Commerce.