What could top sharing steamed Maryland blue crabs washed down with delicious beer with friends and family on Labor Day? There are many things that make Maryland blue crabs better than the others. The following will discuss the six reasons why Marylanders have a blue crab obsession.
Despite all the amazing things we have to offer, Maryland is unparalleled in one aspect: we know how to catch, cook, and consume crabs. More specifically, Blue Crabs: the native inhabitants of the beautiful Chesapeake Bay. Eating crabs is a way of life and picking them is a skill we’ve mastered since childhood.
Maryland has four seasons, and blue crabs must hibernate in winter, allowing them to build fat stores. Called mustard, their fat reserves give the meat of Maryland blue crab a buttery taste and delicate texture not found in any other type of crab. Maryland blue crabs are characterized by the quality of their mustard. Its yellow color is much darker than other varieties of blue crab. Due to their delicious flavor, their Latin name is Callinectes sapidus, or “savory beautiful swimmers.”
While picking crabs is a classic way to indulge, it can get messy and be a little time-consuming. If you don’t want to work for your jumbo lump meat, there are numerous other ways to prepare it.
You can bake, broil, fry, grill, sauté, and steam Maryland blue crab. The Old Line State’s dynamic duo of soup is Maryland crab soup and cream of crab soup.
Part 2 will discuss Old Bay Seasoning, Efforts Are Rewarded, and Sense of Belonging.
Lovers of fat, juicy crab and amazing seafood don’t have to drive to Baltimore, Ocean City, Hooper’s Island, or Annapolis anymore. Stay close to home and enjoy wonderful deliciousness all year round at our two new locations in Maryland!
Our Crofton branch can accommodate a large party group, so if you are interested in reserving tables, please call (443) 302-2680.