Grasp crab by its legs and under top shell spine (stunned and can be
handled bare handed).
Do not harvest blue crabs from the Newark
Bay, Hackensack River or Passaic River.
Limit consumption of blue crab from
Bay to one meal per month.
Crabs from these restricted areas
contain elevated levels of contaminants,
such as mercury, PCBs and dioxins.
a PDF version of Got your Claws in New Jersey Blue Crabs?
here for English
here for Spanish
To prevent chemical contaminants from entering your body, clean crabs
thoroughly before cooking. Scrub exterior shells and remove entrails,
as chemicals concentrate in the crab’s digestive organs. Be
sure to remove the crab's green gland (tomalley).
Mercury, polychlorinated biphenyls (PCBs) and dioxins
are especially harmful to babies and young children. They can cause cancer,
developmental impairments and miscarriage. Women who are pregnant or plan
to become pregnant, breastfeeding women and young children should not
eat blue crabs from restricted areas* (*see back panel).