At Graham & Rollins, we’re proud to carry on a tradition that has been the backbone of the Chesapeake Bay seafood industry for over 80 years. When our customers order premium crab meat, they’re not just getting a product—they’re getting a piece of history, hand-picked with care in the very heart of the Bay.
Crab picking houses are where the story of Chesapeake Bay crab meat begins. Every morning during the season, watermen unload their fresh blue crab harvest at our docks. From there, the crabs are steamed to perfection and passed on to our experienced team of pickers. This is no ordinary job—it takes skill, patience, and precision to extract delicate, high-quality crab meat without breaking the prized jumbo lumps.
At Graham & Rollins, our crab picking house is more than just a processing facility—it’s a place where generations of knowledge come together to produce some of the finest crab meat available. Whether it’s jumbo lump for gourmet crab cakes or sweet claw meat for hearty stews, every ounce is hand-picked to meet our exacting standards.
What sets our crab meat apart? It’s the care that goes into every step. From the time the crabs come out of the water to the moment they’re packed and shipped, we maintain a strict focus on freshness, cleanliness, and quality. We never compromise—and that’s why our customers trust Graham & Rollins for authentic Chesapeake Bay crab meat.
As one of the last large-scale crab processors still operating in the region, we’re proud to support local jobs and keep the Chesapeake tradition alive. When you buy from us, you’re not only enjoying premium crab meat—you’re supporting a legacy built on integrity, craftsmanship, and love for the Bay.
From our picking house to your plate, Graham & Rollins crab meat delivers the taste of tradition in every bite.