Unlike other blue crab states-that’s North Carolina, Texas, and Louisiana-where hard shells often get boiled, we steam our bay beauts, which means they stay mustardy and moist, and ofĬourse there’s our iconic home state brand of crab spice seasoning, Old Bay.Īnd while it may seem overly obvious, it must be said that there’s only one place to eat authentic Maryland crab-and that’s smack dab in the Old Line State, where an almost religious fervor surrounds this seafood. Ours are the best and we’re happy to throw down the gauntlet-make that the mallet-to anyone who argues otherwise. Sure, you might travel to Birmingham or Boise and see a “Baltimore-style” or “Maryland-style” crab cake on the menu, but there’s no truth in that advertising. As the thermostat rises, the crustaceans ascend with the warmer waters and swim into crab traps, when they’re as fine and fat as can be-not to mention salty-sweet and buttery in a way that’s unique to our brackish waters. ![]() The latter happens in the colder months when the crabs burrow into the bottom of the bay and hibernate through winter. In Maryland, there are two seasons-crab season (that’s May through November) and waiting for crab season. And while they can be found as far north as Novia Scotia and far south as Uruguay, one-third of our country’s blue crab harvest hails from our local waters. With no disrespect to oysters and rockfish, the blue crab reigns as the undisputed king of the Chesapeake Bay. ![]() Here, in the Mid-Atlantic, Maryland is for crab lovers. Every state has its point of pride, from Maine blueberries to Idaho potatoes. When it comes to Maryland crab, we can barely count the ways-there are just too many. “How do I love thee?” Elizabeth Barrett Browning once asked.
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