A Longtime Local Delicacy

A Longtime Local Delicacy. . , Crabbing has long been a rite of passage for many Long Islanders. In Mill River and similar brackish tidal creeks throughout the region, the most common crab is the blue claw. , Blue claws are ubiquitous all summer but they become more desirable for seafood lovers in late August and September when they reach full seasonal size–as large as two pounds. The late summer is also when, in clearer, shallow water, you can actually see them – including the distinct red claw tips of the female – foraging along the bottom for clams. , Blue crabs are extremely sensitive to environmental and habitat changes, and help manage the populations of the animals on which they prey, so Long Island crabbers are limited in the numbers of soft- or hard-shelled varieties they can harvest each day. To start crabbing, check official limits and harvesting seasons, which can change periodically. You’ll also need a state license as you do for fishing. , Callinectes Sapidus , The Latin name of the blue crab is Callinectes sapidus, which means “beautiful savory swimmer” – very fitting, due to their impressive swimming skills coupled with their culinary popularity.