Steamed Crabs In Baltimore City

Steamed Crabs In Baltimore City – Brian and I both grew up in Maryland, and when you’re from Maryland, you eat Maryland steamed crab. But since we moved to Denver 24 years ago, we’ve gotten a little rusty on the best places to go. Over the past year or so, we’ve been back to Maryland quite a bit for family stuff, which has gotten us reacquainted with crab houses around the state. So, I thought I’d share my list of the best places in Maryland to get steamed blue crab. Everyone has their favorites, especially neighborhood divers – so please add yours in the comments!

Summer is the best time for crabs to move up the Chesapeake Bay during the warmer months. The truth of the matter is that some places in Maryland, especially in the winter, ship crabs from Louisiana — and they’re good — and you just wanted to know. Of all the places below, you’ll get the best crabs closest to the water. This seems obvious, but sometimes you can’t get through the state and need a correction.

Steamed Crabs In Baltimore City

Crabs – at any time of the year – are expensive. The last time we went out, I listened to a couple gasp in shock when the server told them the price. Obviously the cost varies depending on the season, but “all you can eat” will usually be $35-55 per person, all small crabs, with a time limit. We like to sit down and enjoy the act of eating crabs, so we usually choose this option – but if you know you’ll only be eating a certain number of crabs, getting a large or extra large (up) can be less hassle and less expensive. up to $100 per dozen) and go to town.

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Don’t know how to eat crab? Here’s a video from Visit Annapolis that covers the basics. Skip to 1:40 if you need instructions. Trust me, everyone has their own opinion on this! For example, I don’t pull nails first – no way! Ask your server to guide you if you have questions. Materials on this website may not be reproduced, distributed, transmitted, cached or otherwise used without the prior written permission of Baltimore Magazine.

Jane Marion with Suzanne Laudermilk, Mike Unger and Lydia Woolver Photography edited by Scott Suchman Spot illustration Jason Schneider Opening spread: Styled by Janelle Ehrlichman Diamond. Hair and Makeup: Brian Oliver and Model: Kyler Garner, both of T.H.E. Artist Agency. Shot on location at Schultz’s Crab House.

“How can I love you?” Elizabeth Barrett Browning once asked. When it comes to Maryland crabs, we can barely count the ways—there are so many. But let’s try to illustrate our enthusiasm. From Maine blueberries to Idaho potatoes, every state has its pride. Here, in the mid-Atlantic, Maryland is for crab lovers. With no disrespect to oysters and rockfish, the blue crab reigns as the undisputed king of the Chesapeake Bay. Although they can be found as far north as Novia Scotia and as far south as Uruguay, one-third of our country’s blue crab harvest comes from our local waters.

In Maryland, there are two seasons – crabbing season (which runs from May to November) and waiting for crabbing season. The latter occurs during the colder months when the crabs sink to the bottom of the bay and hibernate during the winter. As temperatures rise, the crustaceans rise with the warmer water and the crabs swim into the traps, when they’re as slim and plump as possible—not to mention salty-sweet and buttery, typical of our brackish waters. Sure, you might go to Birmingham or Boise and see a “Baltimore-style” or “Maryland-style” crab cake on the menu, but there’s no truth to that advertising. Ours are the best, and to anyone who argues otherwise, we’re happy to throw it in – mallet it. Unlike other blue crab states—namely North Carolina, Texas, and Louisiana—where the hard shells are often boiled, we steam our bays beautifully, which means they stay musty and moist, and of course our iconic crab seasoning. has. Old Bay.

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It might seem too obvious, but it has to be said that there’s only one place to eat authentic Maryland crab — smack dab in the old line state, where there’s a religious fervor surrounding this seafood. We have a bit of bad news on that front: Due to the demand for this seasonal seafood and recurring visa issues for crab pickers, it’s not always possible to get real Maryland crab. In fact, many seafood houses—even in season—supplement their local catch with other domestic crabs, and the meat can come from as far away as Asia. Most places don’t serve Maryland crab, so other blues make an acceptable alternative. Your best bet? Always ask where the crab meat comes from.

Crab has long been an essential local protein along the Chesapeake. As early as 1,200 BC, these crustaceans were an important food source and continued to be consumed throughout the 17th century, when Native Americans and early colonists enjoyed eating them. Although crab shells are brittle and fragile, sites across the estuary have yielded archaeological remains, from places like George Washington’s Mount Vernon home to Sukeek’s Cabin, a 19th-century African-American homestead in Calvert County.

Given this history, it’s safe to say that our lust for crab runs deep in our DNA—and this year the passion kicks in full force. And we’re not limited to crab cakes, clams or soups. We use crab everywhere: folded into dips; stuffed into dumplings; sprinkled on pretzels, waffles and deviled eggs; Chicken is piled high on cheesesteaks—you name it. You can find crabs in their various guises at local seafood shacks, fine dining dens, pizza parlors, food trucks, food halls and even in malls and High’s gas stations.

Below, find your fix however you like to eat them. Then get ready to celebrate the return of blue crabs to a paper-wrapped table near you—and, at the same time, one of Maryland’s most tried-and-true traditions.

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Scenes from The Choptank: The result of a crab feast; Grape and orange powder; crispy crab fritters with rémoulade and pickled vegetables; Historic entrance.

When we walked into this remote storefront in a strip mall in Carroll County, we couldn’t help but notice the bags of orders being carried behind the counter. Steamed crabs and seafood are big business here. Dining service is also available, but we couldn’t see the dining room immediately. Seeing our confusion as we entered the bar, a friendly cashier directed us to a solid door that opened into a connecting room with about 10 tables. It’s a bare-bones but cheerful space with a mural of docked boats and photographs of crab house scenes. Depending on the time of year, the cooked-to-order crab is a mix of Maryland, Virginia and Louisiana hard shells dusted with the kitchen’s seasoning. The restaurant’s expertise in crab is obvious. After all, owner Dan Shuman, who runs the Crab House with his brother Mike, has been in business since 1971 and spent time at a Randallstown seafood market before opening Captain Dan’s in 2003. Simply put, crabs are awesome.

People love to sit by the water and pick crabs, but Captain James takes it a step further by offering guests the opportunity to eat crabs by the water and on a boat. Okay, it’s not an actual boat, but a boat-shaped restaurant with an adjacent crab house with a large deck on the water between Canton and Fells Point. That central location no doubt contributes to the restaurant’s popularity, but if it didn’t deliver quality the place wouldn’t have lasted this long. When we visited on a Friday spring evening, we found both the food and service to be stellar. The sight comes with a price tag: These were among the most expensive crabs we encountered, ranging from $100 for a medium dozen to $155 for a jumbo (they’re only sold by the half dozen or dozen). They were well seasoned and well cooked with sweet meat. Corn on the cob, bowls of cold beer and an order of delicious fries rounded out the boardwalk and rounded out our meal, which was almost as good as the Patapsco view.

Crab Takes: Captain James Crab House is one of the last places in town to give you crab, available Monday through Thursday from 4 to 9 p.m. (with a two-hour dining limit).

I Want Crab. Pure Maryland Crab.

A selection of steamed crabs at the old-school Costas Inn in Dundalk; Alfresco dining and live music at The Choptank.

At first glance, casual visitors may not realize that Choptank is a place to eat steamed crabs. The outdoor area has a happy hour vibe and the cocktails flow faster than the nearby harbor water. But once you take a seat and peruse the menu, you realize this is a crab house. Before the steamed shells arrive, your table is set

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