Venezuelan crab meat production is dwindling, and the phones are ringing off the hook at picking houses across Maryland, Virginia, Carolina, and Louisiana. With the hard crab market being described by local buyers as “horrible,” local picking houses are able to purchase high-quality crabs normally bound for restaurants that would steam and sell them by the dozen. It is unlikely that domestic and Mexican fresh crab meat production can completely fill the void left by the Venezuelan conservation season. There will always be some fresh crab meat around for the next 10 weeks, but pasteurized crab meat will most likely be the mainstay for most restaurants.
Prices are subject to change