Where To Eat Blue Crabs In Maryland

Where To Eat Blue Crabs In Maryland – Have you ever had the pleasure of sitting down at a table and eating a pile of steamed crab? No trip to Maryland’s Eastern Shore is complete without this experience! If you’ve never had this seafood delicacy before, you might be wondering where to start. We are here to help! Read on to learn all about eating crawfish in Maryland.

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Where To Eat Blue Crabs In Maryland

You may be asking yourself, “What makes a crab a Maryland crab?” Good question! Here on the East Coast, our crabs are Maryland blue crabs and are caught in the Chesapeake Bay. The meat of these tasty creatures makes crab cakes, crab soup, soft shell crab sandwiches, etc. can make. We are here to show you how to eat or “take” steamed crab.

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When you eat crab, it’s not just a meal; it’s an experience. Crabs are kept whole, steamed, and seasoned with seafood (Old Bay is a favorite). He then picks out the parts of the crab and scoops out the sweet, juicy crab meat. Before you start your crab feast, make sure you have plenty of paper towels on hand – you’re going to need them!

Fun fact: On female crabs, the apron looks like the US Capitol building. On male crabs, the apron resembles the Washington Monument.

Now that you know how to eat Maryland crab, why not get some for yourself? Rock Hall, MD has a number of places to try your hand at nibbling. The main season for catching Maryland blue crabs is from April to November. Although crab feasts are a cherished summer activity, the largest and heaviest crabs are typically harvested in the fall months.

For warm Chesapeake hospitality, stay at the Inn at Creek . Located near downtown Rock Hall, all the best attractions in the area are close by. We offer luxurious guest rooms in our castle, as well as seven fully furnished private houses. When you stay with us, you’ll enjoy an array of fantastic amenities, including king-size beds, plush spa robes, panoramic views, access to our inn grounds and saltwater pool, and more.

Maryland Blue Crab — Lindsey Millikan

Located in the tranquil and scenic Eastern Neck of Maryland. Our location is only two hours from Philadelphia, Washington D.C. and Baltimore. Guests come for the tranquility of nature and the gentle breezes of the Chesapeake Bay. After working in the seafood industry from their native Louisiana and shipping Louisiana blue crab to Maryland for over forty years, the McCarthy family presents the authentic flavors of Louisiana and Maryland. together at the Blue Crab House in Mandeville.

Crawfish are traditionally or garlic-steamed, charcoal-grilled, baked or air-fried, combined with French fries, served in baskets, on salads and sandwiches, soups, or at market price for a quarter dozen. Traditional Maryland classics are also on the menu, including crab cakes, cream of crab soup, crab pretzels with homemade crab sauce, and crab-topped chicken breast on a brioche bun known as the Chicken Chesapeake.

While blue crabs are the specialty, the menu includes shrimp in the shell, steamed or grilled, by the pound, as well as fresh rockfish, po-boys, hamburgers, tacos, duck and andouille gumbo, chicken and sausage jambalaya, red beans and rice, some tasty sides and a simple menu for children. Beer, wine and soft drinks are available. It is open for lunch and dinner 7 days a week.

Theron McCarthy, owner of Maryland Blue Crab House, has over 40 years of experience in the seafood industry as a crabber and distributor. As a family owned and operated company, Maryland Blue Crab House strives to bring unique flavors to the local community; Theron has developed a unique blend of herbs and spices to create your own special seasoning that will leave your mouth watering with every bite.

Maryland Blue Crabs: Population Increase In Female Blue Crabs

Erick Clements is a 16-year seasoned chef who began training with world-renowned chef Marcus Samuelson (The Food Network) at Red Rooster in Harlem, New York. He has opened and operated several burger restaurants in New York and traveled the world from Budapest, Rome and more, cooking and teaching on cruise ships and in fine dining restaurants. Erick is now a proud member and chef at Maryland Blue Crab House!

Josh Kimble trained for a year under James Beard Award-winning Chef Hao Gong, learning the arts and techniques from one of the best chefs in the area. In addition, Josh has worked and maintained many high-profile local restaurants, including Manning’s in New Orleans, the football family’s sports bar, and Seed, a pioneering vegan restaurant.

Come to the Maryland Blue Crab Crab House in Mandeville for Happy Hour, Monday through Friday from 4 to 8 p.m., and enjoy half off domestic beers, a $10 bucket of domestic beer and a bucket of… Read more

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How To Tell The Difference Between Maryland Blue Crabmeat, Cheap Imports

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Those who love blue crabs from the Chesapeake Bay need to know how to tell the difference between Maryland crabmeat and cheap, imported crabmeat.

Daniel Greenbaum presents four boxes of crabmeat imported from China, the Philippines, Indonesia and Venezuela, as well as two containers of Maryland lump and giant lump crab. (/Dick Uliano)

Daniel Greenbaum, fishmonger and market manager at The Market at Ivy City Smokehouse NE D.C. (/Dick Uliano)

Steamed Blue Crabs Recipe

Two containers of Maryland lump and giant crabmeat are on display at the Ivy City Smokehouse market. (/Dick Uliano)

Telltale sign of imported crabmeat: Note the yellowish protrusion in each lump, typical of the species used in imported crabmeat (/Dick Uliano)

The iconic tagline is “Maryland Is For Crabs,” and those who love Blue Crabs from the Chesapeake Bay know that there is a big difference between Maryland crabmeat and the cheap, imported crabmeat that comes from China, the Philippines, , comes to the tables from Indonesia and Venezuela.

“You can buy that crabmeat and it’s super cheap. The market is flooded,” said Daniel Greenbaum, fishmonger and market manager of The Market At Ivy City Smokehouse in Northeast D.C.

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“There are no certified packinghouses in the United States,” Greenbaum said. Packing houses control species, food handling and worker conditions in plants.

“If you’re getting it from the Philippines, Indonesia and Thailand, all these other countries, it’s not as regulated and we don’t have as good information,” he said.

According to Greenbaum, there are clear differences between the original Maryland Blue crabmeat and the cheap foreign competitor.

“The imported crabmeat is washed… so it really looks spotless… the imported stuff looks almost too clean and they rinse it with SAPP, sodium pyrophosphate… It’s to help stabilize it, preserve it and actually bleach it. well, he said. “There’s a little bit of orange and some yellow that comes from the Maryland crabmeat because they come from hand-picked crabs.”

Gone Crabbing! How Real Marylanders Pick Their Steamed Blue Crabs

“Nothing… They catch the crabs, steam them under pressure, pick them out by hand, put them in a container and send them out,” he said.

Greenbaum also said that the crabmeat imported from China, the Philippines, Indonesia and Venezuela comes from a completely different species than the Maryland blue crab, Callinectes sapidus.

Each piece of imported crabmeat has telltale yellowish protrusions that are characteristic of imported crab species and are not found in Maryland Blue Crab.

“If you smell it, it’s musky in Maryland, something deeply sweet… The rest of the stuff will have almost no taste or smell, very, very mild. They say it’s delicate… but you don’t really want it because it has no character,” he said.

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“A lot of times it’s labeled ‘Maryland-style’ or ‘Blue Crab Chesapeake’ this or that, but … you have to list the country of origin,” Greenbaum said.

“If people are spending $24 on a crab cake tray, it would make sense to me — I’d be like, ‘Hey, where’s this stuff from?’ – He told.

“To make sure people are getting exactly what they want … if they’re from Maryland and they want to make crawfish and they want to buy crawfish, they better make sure they’re getting Maryland crawfish meat,” Greenbaum said.

Whether he’s breaking the news inside the Glass-Enclosed Nerve Center or reporting from Maryland, Virginia or the District, Dick Uliano is always looking for stories that really impact people’s lives.

Blu Crabhouse & Raw Bar

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