The Complete Guide to Gaffney's Back Fin: Ordering, Menu, and Crab Tips
By Elena Rostova
Crab prices along the Chesapeake are volatile. Weather patterns, seasonal migration out of the Virginia capes, and commercial dredging quotas dictate the board prices at any fresh seafood market across the city. Gaffney’s sorts male crabs (jimmies) by shell width, ranging from standard smalls up to mammoth collaterals.
| Grade Category | Shell Size Range | Typical Yield & Weight | Best Use Case |
|---|---|---|---|
| Mediums | 5.0, 5.5 inches | Lean yield; 6, 7 dozen per bushel | Casual backyard gatherings on a tight budget |
| Larges | 5.5, 6.0 inches | Dense body cavities; 5, 6 dozen per bushel | The gold standard balance of cost and meat yield |
| Extra Large / Jumbo | 6.0, 6.5+ inches | Thick claws; 4, 5 dozen per bushel | Purist feasts; maximum whole jumbo lump extraction |
| Backfin Meat (Pound) | 16 oz. packed tub | 100% picked body meat | Scratch-made Maryland style crab cakes and casseroles |
Buying by the dozen is fine for dinner for two, but ordering half-bushels (roughly three to four dozen depending on size) or full bushels (six to eight dozen) delivers substantial savings. Bushel pricing changes weekly; calling the shop at 11:00 AM on Thursday to lock in your weekend order remains the standard protocol.
Elena Rostova holds a Master's degree in Public Health Journalism. She covers groundbreaking medical research, holistic wellness trends, mental health awareness, and nutritional science.
