The largest number of Maryland crabs are available during the summer season, but the best-tasting crabs are found during the fall season. Maryland crabs caught in the summer have an inconsistent quality because of the shedding that occurs during this time period.
Crabs that have recently shed their skin are white with a medium-hard shell, while those just about to shed are dark with a very hard shell. During the fall, the crabs are no longer shedding and begin to fatten up for the winter. Therefore, these crabs offer the best meat of the year. Hardly any crabs are available in the winter because they dig themselves into the dirt or sand until the spring. When crabs are caught in the spring, they are often sandy due to the effects of hibernation.