Chesapeake crabs - shell shucked
The 2,300 square mile body of water that splits Maryland was named 'Chesapeake', or the Great Shellfish Bay, by Native Americans. The largest estuary in the United States, bounded by Baltimore to the north and Norfolk, VA, to the south, it has six important rivers and countless fresh mountain streams running into it. This mix of fresh water with the salty Atlantic Ocean makes an exceptional breeding ground for fish and crabs.
Stone crabs come from Florida, giant king crabs from Alaska, and the West Coast produces the Dungeness crab. But crab enthusiasts of the East Coast prize most highly the Chesapeake blue. Ranging in size from 3 1/2 to 8 inches with a bluish shell, the meat of the Callinectes sapidus - 'beautiful swimmer that is very delicious' - is entirely white. In season during the summer and reaching their tastiest around the middle of July, they are traditionally served steamed, which turns their shells a startling red.
In the typical crab house, crabs encrusted with a spicy seasoning based on cayenne pepper, mustard powder and celery salt, are dumped in the middle of long tables covered with brown paper. Diners set to with wooden mallets and stubby paring knives. 'Jimmies', male crabs, are generally easier to dismantle than 'sooks', the females, recognizable for the V-shaped tab on their underside, known as the apron. These are thought to have the sweeter meat. Two or three times a year, the crabs molt. This is the period when they are growing their new carapace that 'soft shell' crab enthusiasts look forward to, when they eat the crabs whole.
The 2,300 square mile body of water that splits Maryland was named 'Chesapeake', or the Great Shellfish Bay, by Native Americans. The largest estuary in the United States, bounded by Baltimore to the north and Norfolk, VA, to the south, it has six important rivers and countless fresh mountain streams running into it. This mix of fresh water with the salty Atlantic Ocean makes an exceptional breeding ground for fish and crabs.
Bethesda Crab House is a great place to shuck crabs and suck shrimp locally or pick some up to take home. 4958 Bethesda Ave, 301 652 3382.
FedEx will deliver fresh steamed crabs to eat at home, if you call Baltimore's Bo Brooks Crab House, 410 558 0202.
Nancy Devine hand-makes some of the best crab cakes around, at Faidley Seafood, founded by her grandfather, using crushed saltines instead of breadcrumbs to lighten them. 203 N. Paca St, 410 727 4898.
Cap'n Carl's Crab Cabin on New Hampshire Ave in Takoma Park comes recommended for great fish sandwiches, crabs and tamales."
Related Ingredients...
Crabs & clamsFish - fresh