His father was a fisherman, so Sheb has been exposed to the business his entire life. Sheb Callahan has been in the crab business in different roles for more than 35 years. While LBC sells most of its meat fresh, they also freeze some of the meat they process, so it is available during the winter, when crabs are not in season. After picking through the crabs at the docks, they bring them to the plant late at night, live-steam them, and then remove the meat and package it the next day. During May and June, the busiest months of crab season, LBC processes 4,000 pounds of crabs a day, which translates to approximately 500 pounds of meat. LBC sells both live crabs and crab meat to restaurants and grocery stores, and they sell live crawfish exclusively to restaurants. From February through June, LBC’s attention is on crawfish, whereas their crab season is year round. Louisiana Blue Crab divides its year into two seasons: crab and crawfish. They also send the smaller crabs to their processing facility in Maurice, where their staff shells the crabs and packages the meat.
LBS sells the meatiest crabs into the market for live crabs, a large portion of which is in the Mid-Atlantic States such as Maryland and Virginia. Led by owner Sheb Callahan, LBC has traveled to the docks to purchase the live seafood directly from fishermen since Sheb opened the doors six years ago. Located outside of Lafayette in the town of Maurice, Louisiana, Blue Crab (LBC) is a purchaser, reseller, and processor of Louisiana crabs and crawfish.
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