KICK OFF THE SEASON WITH OUR GREAT SEAFOOD SPECIALS, PAGE 7

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1 KICK OFF THE SEASON WITH OUR GREAT SEAFOOD SPECIALS, PAGE 7 SPRING/SUMMER SEASON 2008

2 Spring is finally here and with that comes our favorite time of the year, the beginning of the Maryland Blue Crab season. Warmer weather also has many of us firing up our grills, skillets, and crab cookers. In our families it is a tradition to serve seafood at every meal, especially when it s delivered fresh from the water. Seafood is healthy, delicious, and with the right recipes can be incredibly easy to prepare. To help you get started with your own seafood feasts, check out some of the great preparation suggestions we have included throughout this catalog. Where to find Preparation & Cooking Suggestions Hard Crabs - page 2 & 3 Crabmeat - page 4 Soft Shell Crabs - page 4 Crab Cakes - page 5 Oysters, Clams, Scallops - page 7 Prepared Seafood - page 7 Snow & King Crab Legs - page 9 Shrimp & Lobster Tails- - page 9 Fresh Fish - page 11 This season we are also very proud to announce that two of our new products: Crab Salsa and Crab Marinara have been making the rounds in national newspapers as well as on national TV. The reception has been great and we are especially proud that our choice to only use 100% Authentic Maryland crabmeat is starting to get attention. This is an important fact when differentiating our product quality and taste against the rest. Thank you and Happy, Healthy, and Hearty Spring Eating! Great cooking ideas to get you started... Tomato-Garlic Crabs Serve with lots of napkins, a knife, and a mallet. Make your own roasted garlic, if you have the time; it makes a big difference in flavor. MAKES 2 SERVINGS ¼ cup-store bought roasted minced garlic 1 cup dry white wine 4 tablespoons unsalted butter, melted 16 ounces diced tomatoes 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1 dozen steamed or live blue crabs Sliced rustic country bread In a large steamer pot over medium high heat, combine the roasted garlic, wine, butter, tomatoes, Worcestershire, and salt. Add the crabs and mix as best you can. Place a well fitted lid on the pot. When the liquid boils, cook for 10 minutes if the crabs were already steamed and for 22 minutes if the crabs were live. Serve the crabs in a deep bowl with some of the juice and tomatoes and a big piece of bread for dipping. Note: Roasted Garlic is quite easy to make. Simply take a few garlic heads drizzled in olive oil and wrap them in foil. Bake at 350 for 30 minutes. To use, squeeze the garlic clove from its husk. 24/7 Online ordering available at or 877 EAT-CRAB

3 Maryland Hard Blue Crabs Maryland Blue Crabs are world famous for their delicate, slightly sweet taste and rather hearty finish. Blue crabs are blue while alive, but turn bright red after cooking. A. HARD CRABS ½ Dozen Colossal Male hard crabs $ Dozen Colossal Male hard crabs $ Two Dozen Colossal Male hard crabs $ Dozen Premium Jumbo Male hard crabs $ ½ Bushel Premium Jumbo Male hard crabs $ Bushel Premium Jumbo Male hard crabs $ Dozen Select Male hard crabs $ ½ Bushel Select Male hard crabs $ Bushel Select Male hard crabs $ Dozen Mixed Female hard crabs $ ½ Bushel Mixed Female hard crabs $ Bushel Mixed Female hard crabs $ ½" point to point and up 5¾ to 6½" point to point 5 to 5¾" point to point 4 to 5½ point to point A B. SEAFOOD SEASONING oz. CrabPlace Mild Seasoning $ oz. CrabPlace Spicy Seasoning $ oz. Old Bay Seasoning $9.99 C. CRAB MALLET Crab Mallet (ea.) $1.25 HARD CRAB STEAMING PRICES: $2 for steaming dozen hard crabs $5 for steaming ½ Bushel hard crabs $10 for steaming Bushel hard crabs B C Steamed Crab Garlic Crab When your live blue crabs arrive, it is important that you steam them as soon as possible. Some of the crabs may be stunned. If you are unsure, turn the crab over and lift its apron. If it is alive, it will move. Do not cook dead crabs. Live Hard Crabs will last up to one day in the refrigerator. Once steamed, they will last up to 3 days in the refrigerator. Boiled: In a large stock pot, sauté thin strips of cabbage in butter. Reduce the heat and add in the crabs directly on top (with their top shells in tract or removed.) Drop in 10 cloves of roasted garlic, and a handful of chopped parsley. Add enough water until it reaches two inches up the side of the bottom pot. Cover and steam on medium high heat for about 20 minutes, or until bright red. Steamed: The Maryland method of preparing live crabs calls for the crabs to be placed into a large two-part steamer pot with a tight fitting lid. Put an inch of water in the bottom pot. Or add your favorite crab boil -- ½ cup vinegar and ½ cup beer -- and enough water until it reaches one inch up the side of the bottom pot. (The pot will not dry out for the crabs put out a lot of moisture.) Layer in the crabs in the top pot and sprinkle the layers with Seafood Seasoning. Cover and steam on medium high heat for about 20 minutes, or until bright red. Reheating Crabs: Bring enough water, vinegar and flat beer in equal parts to cover the bottom by half an inch to a full boil. Place in your steamed crabs in the pot with extra seasoning to taste. Cover and steam for 5 minutes. Test a crab by cracking a claw. If the meat is hot, the crabs are done. 24/7 Online ordering available at or 877 EAT-CRAB 3

4 Maryland Crabmeat & Soft-Shell Crabs Our 100% authentic Maryland crabmeat (don t be fooled by imitators) has a delicate, slightly sweet taste and a generous, yielding texture. Eaten whole, the lumps of white meat can be used in soups, salads, omelets, dips, crab cakes, and lots more. A. MARYLAND CRABMEAT & SEASONING Blue Crabmeat is absolutely delicious and the perfect meat for any occasion. Either Fresh or Pasteurized, our crabmeat is sold by the pound Fresh, 1 lb. Jumbo Lump Crabmeat $ Pasteurized, 1 lb. Jumbo Lump Crabmeat $39.99 Premium large pieces of meat Fresh, 1 lb. Backfin Lump Crabmeat $31.99 from the back section of the crab Pasteurized, 1 lb. Backfin Lump Crabmeat $31.99 Meat from the back fin area, Fresh, 1 lb. Claw Crabmeat $21.99 smaller& flakier than Jumbo Lump Crab Cake Mix (makes 2 lbs.) $6.99 Dark & flavorful meat from the claw of the crab. A Our delicious soft-shell crabs have a superior flavor and are sweet tasting & juicy and can be enjoyed whole, fried, or grilled. B B. MARYLAND SOFT-SHELL CRABS To ensure peak freshness, our soft-shell crabs are cleaned and frozen. Soft-shell crabs are sold whole and vary in size from 4-6 inches Six Whale Soft-shell Crabs $ Twelve Whale Soft-shell Crabs $74.99 Whale: soft-shell crabs up to 6 in size Twenty-Four Whale Soft-shell Crabs $ Six Jumbo Soft-shell Crabs $ Twelve Jumbo Soft-shell Crabs $ Twenty-Four Jumbo Soft-shell Crabs $ Six Prime Soft-shell Crabs $ Twelve Prime Soft-shell Crabs $ Twenty-Four Prime Soft-shell Crabs $ Six Hotel Soft-shell Crabs $ Twelve Hotel Soft-shell Crabs $ Twenty-Four Hotel Soft-shell Crabs $64.99 Jumbo: soft-shell crabs 5½ to 6 in size. Prime: soft-shell crabs 5 to 5½ in size. Hotel: soft-shell crabs 4½ to 5 in size. Great cooking ideas to get you started... Crabmeat in Omelets Crabmeat for burgers BBQ Soft-Shell Crab Sautéed Soft-Shell Crab 4 Both fresh and pasteurized crabmeat is already cooked and must be kept in the refrigerator. Pasteurized crabmeat has a shelf life of 6 months in the refrigerator or freezer. Once opened, pasteurized crabmeat and fresh crabmeat will last up to three days in the refrigerator. Crabmeat is very versatile and enhances any recipe. Below are a few suggestions. Sautéed in an Omelet: Prepare your omelet and before folding it over, toss in some crabmeat. Baked in the Oven: Create your crab mixture of 1 lb crabmeat, 1/2 cup mayo, 1 teaspoon spices, 1/2 cup crushed cracker, one egg, & whatever you like. Form into 6 equal patties and bake at 400 F for 20 minutes or until golden brown. Thawed soft-shell crabs will last up to 3 days in the refrigerator; frozen, up to 6 months in the freezer; once cooked soft-shell crabs will last up to 3 days in the refrigerator. To prepare soft-shell crab, thaw your frozen soft-shell crabs in the refrigerator overnight. BBQ: Smother the soft-shell crabs in BBQ sauce and grill them over medium heat for 4 to 5 minutes per side until opaque inside. Constantly brush them with BBQ sauce. Sauté: Sauté the soft-shell crab in oil or butter for approximately 4 to 5 minutes per side or until the crabs have reddened and are slightly crispy.

5 Our Award Winning Maryland Crab Cakes Homemade from Maryland lump crabmeat, our crab cakes have a delicate, buttery taste that is slightly sweet, tender, and crispy all at the same time. Crab cakes hearty texture is perfect for frying or baking and any time of the day. A. COLOSSAL CRAB CAKES Our favorite size crab cakes are simply the biggest--eight ounces and chock full with Maryland crabmeat. These beauties are award winning and have pleased thousands of customers, friends, and family Six 8 oz. crab cakes $ Twelve 8 oz. crab cakes $ Twenty-four 8 oz. crab cakes $ A B B. PERFECT-SIZE CRAB CAKES Perfect served on a plate of pasta, rice, or simply by itself, these crab cakes are a meal in themselves. Our award-winning recipe coupled with this convenient size makes these one of our top sellers! Six 6 oz. crab cakes $ Twelve 6 oz. crab cakes $ Twenty-four 6 oz. crab cakes $ C. TRADITIONAL-SIZE CRAB CAKES When more than a bite will do, four ounces is very satisfying and filling. Made from our award-winning recipe, every bite is hearty and delicious Six 4 oz. crab cakes $ Twelve 4 oz. crab cakes $ Twenty-four 4 oz. crab cakes $ D. MINI BITE-SIZE CRAB CAKES Amazing for parties or when only a bite size will do! These mini award-winning baby cakes are the best appetizer you will ever serve. Guaranteed to charm and please Six 2 oz. crab cakes $ Twelve 2 oz. crab cakes $ Twenty-four 2 oz. crab cakes $ C D CRABPLACE SAUCES Sauces that make every occasion and meal delicious oz. Cocktail Sauce $ oz. Tartar Sauce $4.49 Crab Cake served on pasta Crab Cakes baked in dough Crab Cakes with nachos Frozen crab cakes keep for up to 6 months in the freezer. Cooked or thawed crab cakes keep for up to 3 days in the refrigerator. To prepare, thaw your frozen crab cakes in the refrigerator overnight or in the microwave. Sauté: Slightly flatten our round crab cakes with your hands, so the top is flat like the bottom. Sauté the crab cakes in oil or butter for approximately 3 to 4 minutes per side or until golden brown. Broil: Place the crab cakes (just as they are) on a sheet pan 8-inches away from the heat and broil for approximately 12 minutes or until golden brown. Be careful not to burn. Bake: Place the crab cakes (just as they are) on a sheet pan & bake for 20 minutes at 400º until golden brown. For added flavor, brush them with melted butter or mayonnaise before baking. Grill: Often overlooked as an option, grilling is easy and adds tremendous flavor. Cover the grilling grate with foil and heat the grill to medium heat. Grill the crab cakes for 20 minutes. Carefully brush them with butter and cook them another 5 minutes or until they are golden brown.

6 More Maryland Seafood. Oysters, Scallops, & Clams FRESH MARYLAND A. OYSTERS IN A SHELL OR SHUCKED Our fresh, hearty oysters range in flavor from briny and slightly metallic to cucumber/banana flavors. Oysters can be steamed, baked, grilled, broiled, sautéed, fried, or frittered Twelve Oysters in their Shell $ Oysters in their Shell $ Oysters in their Shell $ PREPARED MARYLAND OYSTERS SHUCKED (NOT SHOWN) Let us do all the work for you and dive into these delicious already-shucked oysters. Perfect fried and frittered, they bring their wonder flavors to any meal. 20 to 30 oysters per Pint Pint of Oysters Shucked $ Three Pints of Oysters Shucked $ Gallon of Oysters Shucked (8 pints) $ A B. SCALLOPS Our fresh sea scallops have an endlessly buttery and sweet taste, whether they re baked, sautéed, or broiled. Scallops are great in pasta sauce, salads, or soups. 10 to 20 Scallops per pound lb. Fresh, Jumbo Scallops. $ lbs. Fresh, Jumbo Scallops. $ lbs. Fresh, Jumbo Scallops. $ lbs. Fresh, Jumbo Scallops. $ D C. CLAMS Our clams are freshly harvested from some of the Eastern Shore s most select clam beds. Slightly sweet with a distinctive full flavor, they have a juicy, tender texture Twelve Clams in their Shell $ Clams in their Shell $ Clams in their Shell $94.99 B D. PREMIUM BREADED OYSTERS Our juicy oysters have a distinctive, full-bodied taste that is robust on the inside and crispy on the outside. They re great as an appetizer or an entrée, and preparation is easy. Our Premium Breaded Oysters are perfect for fried oyster sandwiches or layered on bread with tartar sauce or flavored mayonnaise Premium 1 lb. $ Premium 2 lbs. $ Premium 5 lbs. $ E. PREMIUM BREADED SOFT SHELL CLAMS Our clams are top-quality whole frying clams. They are crispy with a hearty, juicy flavor lb. (4 pkgs. of 4 oz. each) $ lbs. (4 pkgs. of 4 oz. each) $ lbs. (20 pkgs. of 4 oz. each) $ E 6 C F. PREMIUM BREADED CLAM STRIPS Our premium hand-shucked clams have a juicy, full-bodied taste. Under the crisp outer layer is a meaty clam that makes the perfect appetizer Premium 1 lb. (4 pkgs. of 4 oz. each) $ Premium 2 lbs. (8 pkgs. of 4 oz. each) $ Premium 5 lbs. (20 pkgs. of 4 oz. each) $ Buffalo Flavor 1 lb. (4 pkgs. of 4 oz. each) $ Buffalo Flavor 2 lbs. (8 pkgs. of 4 oz. each) $ Buffalo Flavor 5 lbs. (20 pkgs. of 4 oz. each) $ Country Flavor 1 lb. (4 pkgs. of 4 oz. each) $ Country Flavor 2 lbs. (8 pkgs. of 4 oz. each) $ Country Flavor 5 lbs. (20 pkgs. of 4 oz. each) $ /7 Online ordering available at or 877 EAT-CRAB F

7 Prepared International Seafood A B C A. PREMIUM BREADED ITALIAN CALAMARI Made with naturally tender Loligo calamari, the sweet rings are pre-blanched and breaded with crispy, hearty Italian seasonings lb. (3 pkgs. of 5.33 oz. each) $ lbs. (6 pkgs. of 5.33 oz. each) $ lbs. (15 pkgs. of 5.33 oz. each) $64.99 B. ROASTED GARLIC & HERB SHRIMP We marinate our large, tender shrimp in a stout blend of roasted garlic and herbs. They can be stir-fried just until the sauce thickens and the shrimp turn white inside lb. $ lbs. $ lbs. $79.99 C. COCONUT BREADED SHRIMP This tropical favorite begins with fresh shrimp emboldened by crispy coconut flavor. This is delicious with a sweet-and-sour dipping sauce, or simply plain lb. (4 pkgs. of 4 oz. each) $ lbs. (8 pkgs. of 4 oz. each) $ lbs. (20 pkgs. of 4 oz. each) $87.99 Great cooking ideas to get you started... for Maryland and Prepared Seafood Oyster Rockefeller Fresh Oysters will last up to 6 days in the refrigerator. Once cooked they will last up to 3 days in the refrigerator. Shucked oysters arrive in jars and stay fresh for about 14 days. Baked, Oyster Rockefeller: Create your own oyster rockefeller mixture for 12 oysters in a shell split in half. The mixture: 8 Tbsp softened butter, 1/2 cup crushed crackers, 1 Tbsp Pernod, 8 chopped parsley leaves,1/2 cup grated Parmesan. Combine the mixture and place it on top of the fresh oyster in its shell and bake at 400F for 12 minutes or until golden brown. Buttered sautéed scallops Frozen scallops last up to 6 months in the freezer. Once thawed: will last up to 3 days in the refrigerator, and once cooked they will last up to an additional 3 days in the refrigerator. Sautéed and tossed and Pasta and bread crumbs: Prepare your pasta according to the manufacture instructions and set aside in a large bowl. In a skillet melt 2 Tbsp butter and 1 Tbsp Olive oil over medium heat. Add 1 cup breadcrumbs to the skillet and sauté for 2 minutes until golden. Remove from the heat and scrape it into the pasta. Wipe the skillet clean and return it to the heat. Add a drop of oil and sauté the scallops over medium heat, 2 minutes per side until they are opaque. Transfer them into the bowl of pasta and breadcrumbs and toss until well combined. Creamy Clam Soup Fresh Clams will last up to 3 days in the refrigerator. Once cooked they will last up to 3 days in the refrigerator. Make sure the shells are all tightly closed. If the shells are gaping slightly, tap the clam and it should close. If it doesn t, it s dead and must be thrown away. Soak the clams overnight in salted water to get them to expel any sand and grit trapped inside their shells. Lighly Boiled, Creamy Clam Soup: In a large stock pot combine 4 strips of chopped bacon, 2 cups clam juice, 2 cups milk, 4 Tbsp butter, Tbsp chopped thyme, pinch of salt, and whatever else you want in your soup. Boil for 20 minutes before adding 1 cup fresh corn and 20 clams. Simmer for 4 minutes, or until the clams open. Prepared Seafood Prepared Seafood will last up to 6 months in the freezer. Fry: To fry prepared seafood, fill a medium pot halfway with oil over medium heat. Carefully place the prepared seafood into the oil and fry it until it becomes golden brown and crispy. Drain on a paper towel and serve. Some other great cooking ideas are: Fried Calamari & Clams served on a mound of pasta Coconut Shrimp served over a bed of rice Sauté: This cooking method is for the roasted garlic & herb shrimp. Simply place it in a sauce pot and cook over medium low heat until a sauce renders and becomes thick and the shrimp turn white. Toss in a handful of cooked pasta and cook until generously coated.

8 Maryland Sauces, Soups, Salsa CrabPlace.com mini crab cakes served on mini burgers with a side of sunrise sauce (equal parts cocktail & tartar sauce) A B C D A. CRABPLACE TARTAR SAUCE Sauces that make every occasion and meal delicious oz. Tartar Sauce $4.49 B. CRABPLACE COCKTAIL SAUCE Sauces that make every occasion and meal delicious oz. Cocktail Sauce $4.49 C. MARINARA SAUCE WITH FRESH CRABMEAT Our Marinara Sauce has a deep, rich flavor. This recipe was brought to Maryland by my great-grandmother from the shores of Sicily, some 100 years ago. Its delicious flavor comes from 100% authentic Maryland crabmeat; vine-ripened tomatoes; delicately sautéed onions and roasted garlic; freshly picked garden parsley. Our sauce is delightful spooned over pasta and served with our award-winning 2 oz. crab cakes (like crab meatballs!) Our marinara sauce is ready to serve right from the jar Four 16 oz. marinara sauce $ Eight 16 oz. marinara sauce $ Six 2 oz. jumbo lump crab cakes $37.95 E. SOUPS (CONTINUED) Vegetable Red Crab Soup is a blend of crabmeat and fresh vegetables including potatoes, green beans, corn, lima beans, carrots, onions and celery plus a generous amount of Marylandstyle seasonings in a colorful tomato base oz. can $ per case (twelve) of 15 oz. cans $64.95 Maryland Cream Of Crab is a regional favorite. Made with famous Chesapeake Bay blue crab meat, onions, celery, spices and bay flavorings. A top-quality condensed soup prepared with milk or cream oz. can $ per case (twelve) of 15 oz. cans $64.95 Soup Smorgasbord case medley, 4 cans of each 15 oz. soup (Clam Chowder, Red Crab Soup, Cream of Crab) Maryland Cream of Crab Soup Great cooking ideas to get you started... New England Clam Chowder Vegetable Red Crab Soup E 8 D. TOMATO CORN SALSA WITH FRESH CRABMEAT Our salsa is made with 100% authentic Maryland crabmeat direct from the Chesapeake; sun kissed, vineripened tomatoes; corn cut right from the cob; freshly picked cilantro; hearty pinto beans; and our own special blend of seasonings and spices. Our salsa pairs nicely with nachos, rice, meat, seafood, poultry, veggies, sausage, eggs, crackers, pasta, tortillas, tacos, & toast. This salsa is mild and ready to serve right from the jar Four 16 oz. salsa $ Eight 16 oz. salsa $64 SALSA & MARINARA SAUCE COMBOS Two each of salsa & marinara $ Four each of salsa & marinara $64 E. SOUPS Premium New England Clam Chowder starts with tender, succulent clams harvested from cold North Atlantic waters. A special cooking process ensures that the clams retain their natural color, flavor, freshness, and nutritional value. Everyone will enjoy this traditional condensed soup favorite oz. can $ per case (twelve) of 15 oz. cans $ oz. can $ per case (twelve) of 51 oz. cans $ Our Crab Marinara and Crab Salsa are perfect served right from the jar. Pasta with Crab Marinara (Makes 4 Servings) 1 pound pasta 1 16-ounce Jar Crab Marinara 2 tablespoons olive oil Grated Parmesan, optional 2 tablespoon kosher salt for the water Fill a large pot with cold water (about ¾ of the way full). Add the olive oil and 2 tablespoons of the salt and bring to a boil over high heat. When the water boils, add the pasta and give them a good stir. Follow the manufacturer s cooking instructions; pasta can take up to 15 minutes, depending on the brand. Meanwhile, in a saucepan heat the Crab Marinara over medium low heat. When the pasta is finished, drain it, taste, and add a little salt if you think it s necessary. Transfer the pasta into a large bowl and cover it with the warmed Crab Marinara. If you like, sprinkle the pasta with the optional cheese. Serve immediately. Cheese Nachos with Crab Salsa (Makes 4 Servings) Two large handfuls of Nachos 1 16-ounce jar Crab Salsa 2 cups Shredded Cheddar Cheese optional: sour cream Preheat the oven to 350 F with a rack in the middle and a rack on the bottom rung. Spread the Nachos out on a sheet pan. Sprinkle them evenly with the shredded cheddar cheese. Bake the nachos for 15 minutes, or until the cheese has melted. Depending on your oven, this cooking time may vary, and most likely will be a little longer. Serve immediately with crab salsa on the side and optional sour cream. Note: the microwave can melt the cheese as well. Cook for one minute at a time until the cheese has melted.

9 Snow Crab, King Crab, Shrimp, & Lobster A B C D A. SNOW CRAB CLUSTERS Mild and white as the driven snow, these crab legs have an unmistakable sweetness and lightly chewy texture. One pound contains approximately 2 clusters lb. Cluster $ lbs. Clusters $ lbs. Clusters $ B. KING CRAB LEGS Our king crab legs are harvested from the icy waters of the Bering Sea and North Pacific Ocean. They are cooked and flash-frozen right on board the fishing vessel to protect their spectacular flavor. Our large leg portions come about 3 to a pound, and jumbo about 2 to a pound Large. 1 lb. pack $19.99 Large. 5 lbs. pack $84.99 Large. 10 lbs. pack $ Jumbo King. 1 lb. pack $23.99 Jumbo King. 5 lbs. pack $99.99 Jumbo King. 10 lbs. pack $ Snow and King Crab Legs, thawed, will last up to 3 days in the refrigerator; and frozen they will last up to 6 months in the freezer. Bake: Place your crab legs in a large casserole dish. Drizzle them with olive oil, melted butter, chopped parsley, chopped roasted garlic, and a few shakes of salt and pepper. Bake them at 400F for 20 minutes until piping hot. Steam: In a large stock pot with 3 of water, over high heat, drop your crab legs into the boiling water and cook for 6 minutes. Drain and serve with melted butter. Shrimp, thawed, will last up to 3 days in the refrigerator; frozen, it will last up to 6 months in the freezer; and once cooked, it will last another 3 days in the refrigerator. Sauté: Butterfly and devein shrimp keeping their shells on. Stuff your favorite herbs in-between the flesh and the shell. Sauté them in a heavy skillet with a drop of oil on medium high heat for 2 minutes per side until opaque and juicy. Steam: In a large stock pot 1/4 filled with boiling water or stock, carefully drop the frozen or thawed shrimp. When the stock comes to a boil again, cook for 2 to 3 minutes. Drain and serve with cocktail sauce. Lobster Tail, thawed, will last up to 3 days in the refrigerator; frozen it will last up to 6 months in the freezer; and once cooked, it will last up to 3 days in the refrigerator. Broiling: Cut the bottom of the shell of your lobster tail with kitchen scissors just enough so you can pull out the meat. Butterfly the meat. Cut the top part of the lobster tail shell down to the fan, and arrange the uncooked meat on the top of the shell. Broil for for about 5 minutes until the meat turns opaque. Before serving, drizzle the tail with plenty of butter and a dash of salt. C. GULF SHRIMP Our Gulf shrimp have a wonderful sweet flavor that makes them perfect for a vast array of dishes. They are sold by the pound, fresh or frozen Frozen. Jumbo Shrimp 16 to 20 shrimp per pound. $ Frozen. Big Momma Shrimp 10 to 15 shrimp per pound. $ Frozen. Mega Monster Shrimp 6 to 8 shrimp per pound. $ Fresh. Jumbo Shrimp 16 to 20 shrimp per pound. $ Fresh. Big Momma Shrimp 10 to 15 shrimp per pound. $ Fresh. Mega Monster Shrimp 6 to 8 shrimp per pound. $29.99 D. LOBSTER TAIL Lobster tail is the sweetest and by far the meatiest portion of the lobster. Cooked lobster tails are pure white, with a buttery, hearty distinctive flavor. Our lobster tails are shipped directly from the bountiful waters off the New England coast Frozen 6 to 7 oz. Lobster Tail $ Frozen 8 to 10 oz. Lobster Tail $ Frozen 12 to 14 oz. Lobster Tail $ /7 Online ordering available at or 877 EAT-CRAB 9

10 Shipping Info, Gift Certificates, & Our Guarantee A WORD ABOUT SHIPPING Because nearly all of our products are perishable, shipping them takes special consideration. We use our own double-boxed Fresh Pack system that pairs Styrofoam coolers with pre-chilled gel packs and dry ice. This Fresh Pack system keeps perishables cool in transit for up to 48 hours. Additionally, we take the time to carefully arrange your seafood in these specially designed boxes so that your order arrives absolutely fresh, every time. CrabPlace.com catalog prices do fluctuate from time to time, but we are happy to honor all prices listed in this catalog through January 15, PLACING ORDERS» Cutoff time for same-day shipping of orders placed via our website is 2:00 PM EST, Monday - Friday.» For hard crab orders, refer to our policy on our web site. SHIPPING»»»»»» All orders are shipped via FedEx or UPS. There are no Sunday or Monday deliveries. For orders placed via our website, there is an easy-to-use shipping calendar during checkout that will display all available delivery dates and shipping methods for your order. Saturday delivery is available. Refer to our web site for special charges. All orders to Hawaii or Alaska will be charged an additional $10.00 surcharge. Please call for pricing and availability on orders outside the continental US. To calculate shipping costs yourself, use the convenient shipping chart on our website: Gift Certificates Fresh, delicious seafood makes an excellent gift. CrabPlace.com gift certificates provide a tasty, convenient way to celebrate special occasions. Visit CrabPlace.com or call today to send a gift certificate by or regular mail in any denomination. We ll even pay the postage! CrabPlace.com Visit us at or call us at for fresh, delicious seafood delivered to your doorstep. The CrabPlace.com Guarantee In the unlikely event that you are not satisfied with your purchase, please contact customer service and you can return the order for a replacement or a full refund. Your complete satisfaction is our priority. * Live crabs perishing upon arrival in excess of 15% will receive a store credit for the difference. TRACKING Tracking your order is easy. Just go to and enter your order number. 10

11 Fresh Fish & Seafood Accessories A B C D E F A. SWORDFISH Swordfish is full-bodied and meaty, yet unexpectedly mild. We leave the skin on, and offer swordfish in full loins, each weighing approximately 5 lbs. Swordfish is excellent grilled and is a flavorful addition when cubed and used in seafood kabobs lbs. Swordfish Loins $92.95 B. RED SNAPPER Red snapper is a very popular firm, mildly flavored fish. The boneless 5-10-ounce filets come with skin on. Red snapper tastes great simply grilled or broiled, with almost any kind of sauce, or just dribbled with a little lemon butter lbs. Red Snapper Filets $97.95 Great cooking ideas to get you started... Baked Flounder with lemon, pepper, & parsley Grilled Tuna with sundried tomato sauce & cilantro C. FLOUNDER Flounder is a flaky, very mildly flavored fish that is also incredibly soft. Our flounders come in skinless, 3-5 oz filets. Flounder is an excellent fish for stuffing and baking, or simply dust the flounder in corn meal and sauté it for a lightly textured entrée lbs. Flounder Filets $ D. ROCKFISH Rockfish is a boldly flavored fish with big flakes of luscious white meat. It comes in skin on, boneless 5-8 oz filets. This fish can be cooked in a variety of ways, but is just perfect grilled, with some butter and lemon lbs. Rockfish Filets $97.95 Sautéed Swordfish with corn and spinach E. TUNA Tuna has a pronounced flavor and delightfully firm texture. Skin-free, our tuna is wonderfully meaty when grilled, broiled, roasted, or just seared. We prepare our tuna in 1- to 3-pound loins lbs. Tuna Loins $92.95 F. SALMON Our Atlantic salmon is a rich, but mildly flavored fish. Our salmon is fully boned, with the delicious skin on, in 2-3 lb. filets that are so easy to cook. This versatile fish can be baked, poached, broiled, or grilled, then enhanced with a little lemon and fresh dill lbs. Salmon Filets $78.95 G. SEASONINGS AND ACCESSORIES oz. Premium Butter $ oz. Cocktail Sauce $ oz. Tartar Sauce $ Crab Mallet (ea.) $ oz. Old Bay Seasoning $ oz. CrabPlace.com Mild Seasoning $ oz. CrabPlace.com Spicy Seasoning $ Crab Cake Mix (makes 2 lbs.) $ oz. Fish & Shrimp $ oz. Oyster & Fish Breader $4.99 Fresh Fish, thawed will last up to 3 days in the refrigerator; frozen, will last up to 6 months in the freezer; and once cooked, will last another 3 days in the refrigerator. Bake: In a casserole dish, combine a cup of white wine, a dash of salt and pepper, a few pads of melted butter and drizzle it over the fish. Bake at 400 until the fish reaches an internal temperature of 145 F. The flesh of the fish should be opaque and separate easily. Grill: Cook the fish over medium heat, on well seasoned grates. Grill the fish until its internal temperature reaches 145 F. The flesh of the fish should be opaque and separate easily. Take care when removing the fish from the grilling grates. If the flesh sticks to the grates, it means it is not finished cooking. It is finished cooking when the flesh releases from the grates easily. If you like, marinate the fish overnight in white wine, dash of salt, herbs, and garlic. Sauté: In a sauté pan, over medium heat, add a pad of butter and one tablespoon of olive oil. Sauté the fish lightly until its internal temperature reaches 145 F and the meat is opaque. Season the fish with your favorite herbs and a dash of salt. G 11

12 32nd Annual J. Millard Tawes Crab & Clam Bake Wednesday, July 16, 2008 ALL YOU CAN EAT steamed crabs, clams, fish, onion rings, French fries, corn on the cob, watermelon, Pepsi, beer and water. Tickets can be purchased from CrabPlace.com in advance. For more information on private tent benefits, go to: Hear what one of our customers have to say about the Crab & Clam Bake My wife and I traveled all the way from Oklahoma City, OK to attend last year's event. It was well worth the time and money spent and we will definitely do it again yearly. Best crabs I ever ate, sweetest sweet corn, all the food was superb. Fun and friendly atmosphere. Overall an awesome experience at a ridiculously low price. Mike, Oklahoma City, OK DOWN AT THE SHORE COOKBOOK Make your Gift Baskets complete wtih the best recipes... Down at the Shore is written by our very own CrabPlace.com partner, Rebecca Bent. Rebecca grew up on the Chesapeake Bay and shares her family s stories and recipes. Her book is filled with over 100 full-color photos and tasty seafood delights such as Chesapeake Crab Cakes, Crab Imperial, Crabmeat Omelet, Rustic Lobster Bisque, Beer Steamed Crabs, Corn Pudding Casserole, & Blue Cheese Dressing to name a few page hardbound cookbook $24.95 The Crab Place 206 South Tenth Street Crisfield, MD Toll-free (877) EAT-CRAB 2007 CrabPlace.com. All rights reserved.