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Crab Picker

Crab Picker jobs are part of seafood processing: handling cooked crabs, extracting meat, sorting by quality, packing, icing, and maintaining strict sanitation. Terms vary by employer and season. CV is required for review.

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Sector: Food Processing Typical route: H-2B (seasonal) Work type: Seasonal Last updated: January 1, 2026
Reality check: crab picking is repetitive, fast-paced hand work. Many employers set a productivity target (for example, 3.5 lbs / hour of shell-free meat after training). If you prefer slower work or have hand/wrist issues, choose a different role.

What you actually do (not a generic list)

A crab picker sits/stands at a processing table and turns cooked crab into graded product. Typical duties include:

  • Crack shells, remove meat with hand tools, and keep yield clean (no shell fragments).
  • Sort/grade meat by size or quality; pack into containers; ice and seal for storage or shipment.
  • Support line work: debone/pack/cook/break seafood, assemble boxes, move product to chill/freezer.
  • Clean and sanitize work areas and equipment to meet food-safety rules; follow site hygiene policy.
  • Assist with loading/unloading raw and finished product (employer-dependent).
This role exists in coastal plants where the pace follows landings and seasonality—some days feel steady, some days feel like “all hands on deck.”

A short “day-in-the-plant” story

You start by setting your station: gloves, apron, hair covering, tools, and a clean surface. First batches arrive—cooked crabs are opened, meat is extracted and checked for shell pieces, then graded and packed. When the line speeds up, your hands do the thinking: crack, pull, inspect, drop, repeat. Before break and at end of shift, sanitation is non-negotiable—tables, bins, tools, and floors must be cleaned to standard.

Repetitive hand work Cold / wet environment Food-safety compliance Seasonal demand

Gross pay (brutto) & hours — practical ranges

Crab picker pay is employer- and state-dependent. Below are realistic gross reference points commonly seen for this type of role:

Reference Gross hourly Notes
H-2B job order example (NC) $10.66/hr Seasonal seafood processor/crab picker posting; schedule shown at ~35 hrs/week (example listing).
H-2B job order example (MD) $16.04/hr Seasonal seafood processors/crab pickers posting; may require extended hours/weekends when needed (example listing).
Typical occupational benchmark $14–$23/hr Common gross range for closely related processing work depending on area, shift, and productivity.
Overtime is generally paid at time-and-a-half for hours worked above 40/week for non-exempt workers; “overtime not guaranteed” is common in seasonal plants.

What “gross” means here

  • All figures are gross (before deductions).
  • Net pay depends on taxes, benefits, and any lawful deductions (housing/transport rules vary by employer and program).
  • Some plants emphasize speed/yield; the fastest workers often get steadier hours during peak weeks.

Detailed requirements (what employers screen for)

  1. CV in English with correct phone/email (required for review).
  2. Hand dexterity + speed: repeated fine motor movement for long periods.
  3. Quality discipline: no shell fragments; careful sorting and packing.
  4. Physical tolerance: standing/sitting posture, repetitive wrist motion; lifting/carrying is sometimes required (often up to ~50 lbs depending on site).
  5. Sanitation mindset: follow hygiene rules, PPE, and cleaning routines exactly.
  6. Health & safety fit: seafood allergies can be dangerous; some employers require you to confirm no infectious diseases and may use post-incident or suspicion-based drug testing (policy varies).
  7. Attendance reliability: seasonal plants run on tight windows—late arrivals disrupt the line.
  8. Shift flexibility: early starts are common; extended hours/weekends may happen during peak demand.
Fast self-check: If you can focus on repetitive work, keep a steady pace, and follow food-safety rules without reminders, you are usually a good match.

Candidate portrait (short profile)

The strongest candidates are practical, calm under repetitive pace, and naturally precise with their hands. They treat hygiene as a professional standard (not a “rule to negotiate”), and they do not lose concentration when the line speeds up.

  • Temperament: steady, detail-oriented, not easily frustrated.
  • Work style: consistent rhythm, safe tool handling, clean station habits.
  • Communication: basic English for instructions, safety briefings, and reporting issues.
  • Motivation: seasonal earnings goal, comfortable with routine, ready to learn quickly.

If you prefer varied tasks every hour, consider broader Seafood Processing Worker roles where duties rotate more frequently.

Next steps

  1. Create/upload your CV and keep contact details up to date.
  2. After CV review, we confirm role fit and available seasonal projects.
  3. If shortlisted, you proceed to employer interview and documentation steps.
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Work conditions in the USA (current, practical)

Environment & safety

  • Seafood plants can be cold, wet, and noisy; you may work near chill rooms, ice, and water.
  • PPE is standard: gloves, apron, hair covering; tool safety matters (cuts happen when rushing).
  • Food-safety routines are strict: cleaning schedules, separation of product, and station discipline.
  • Repetitive movement is a real factor—stretching and safe posture reduce strain.

Schedule & overtime

  • Seasonal seafood roles commonly list around ~35 hours/week, but peak weeks may run longer depending on demand.
  • Overtime is often described as not guaranteed; if offered, it is typically paid under standard overtime rules for non-exempt workers.
  • Start times can be early morning; weekend work may occur during peak windows.
Always treat posted schedules as “base expectations.” Seasonal operations may adjust hours to match catch volume and processing capacity.
Program disclaimer (plain language): Any U.S. work authorization path (for example H-2B) depends on the hiring employer, eligibility, and official procedures. This page is informational and not legal advice.

FAQ (role-specific, anti-template)

Is crab picking “unskilled” work?

It is usually classified as entry-level, but performance standards are real: speed, yield cleanliness, and sanitation discipline determine who keeps steady hours.

Do I need experience to be hired?

Many seasonal job orders indicate no prior experience is required, but you must learn fast and consistently hit quality and pace targets after training.

What is the typical productivity target?

Some employers use a measurable target (for example, 3.5 lbs/hour of shell-free crab meat after training). Targets differ by plant and product type.

How much does a crab picker earn (gross)?

Employer-posted seasonal wages vary by state and season. Recent job orders for crab/seafood processing have listed hourly rates such as $10.66/hr and $16.04/hr (gross), while broader benchmarks for similar processing work can be higher depending on location and shift.

Can I work overtime?

Possibly, but many seasonal plants state overtime is not guaranteed. If you work more than 40 hours in a week and you are non-exempt, overtime is commonly paid at time-and-a-half based on standard U.S. overtime rules.

What if I have seafood allergies?

Do not apply if you have a serious seafood allergy. Exposure can be dangerous in processing environments where allergens are present throughout the facility.

What English level is expected?

Basic functional English is usually enough: understanding instructions, safety briefings, signage, and reporting issues to a supervisor.

What should I put on my CV for this role?

Emphasize repetitive manual work, food handling, factory/line experience, reliability, shift work, and any sanitation or safety routines you followed. Add measurable details (hours, pace, quality checks).

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