The Crab Houses of Maryland’s Eastern Shore

Crab season in Maryland begins in April, the prizes being crabs that survived the previous summer and spent the winter marinating in the Chesapeake.

Crab season in Maryland begins in April, the prizes being crabs that survived the previous summer and spent the winter marinating in the Chesapeake.

JORDAN HRUSKA | NYT | July 12, 2009

“YOU’RE going to want the jumbos, hon,” my waitress said as she stood, pen poised over her pad, next to my unadorned pine picnic table on the crowded outdoor deck of Waterman’s crab house.

I understood the advice. There’s nothing more disheartening than picking up a steamed blue crab that looks undersize and limp, without the ballast of plenty of meat under the shell — and knowing that the minutes about to be spent cracking and picking through it will be less than amply rewarded.

But I was surprised that there were any jumbo-size crabs left at Waterman’s that evening — a warm June Friday with the kind of sunburned, jolly crowd I remembered from many a childhood pilgrimage to the crab houses of the Eastern Shore of Maryland. A swarm of hungry feasters clustered around the tables jammed on the deck, arrivals from land and sea intent on attacking their personal shares of the seasonal bounty.

Guttural charges from powerboats headed in our direction suggested that more of the hungry were en route from the Chesapeake Bay, where the calm, wobbling eddies were flashing with the day’s last rays of sun just beyond where I sat. Several larger groups of diners grabbed bottles of cheap beer from aluminum buckets and fried seafood from red plastic baskets. Nearby, in what looked like a modified gazebo, a rock band began its sound check.

I felt an elbow in my ribs, and my table neighbor offered a quick apology. Like most of the others, he was hunched over the brown paper tablecloth with arms out at both sides, manipulating the tools that replace traditional cutlery at a crab house: a wooden mallet in one hand, a paring knife in the other. His hands, like theirs, were slimy to the wrist with crab innards and spicy sludge, and like many of them, he sported an unabashedly sloppy grin. All pretense is shed at a crab house spread. Continue reading ‘The Crab Houses of Maryland’s Eastern Shore’

Advertisements

Prime Maryland Soft Crabs

Crabs fatten up to make it through the process of molting, leaving soft shell crabs intensely flavorful. Soft crab lovers will appreciate that ours are cleaned, individually wrapped, frozen and ready for the frying pan. When that salty sweet, tender crispy soft crab craving hits you and you just have to have a soft crab sandwich or else…

CrabPlace.com Prime soft shell crabs measure 5″ to 5.5″ from shell point to shell point.

Ours are cleaned, individually wrapped, frozen and ready for the frying pan.

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.

Click here for complete range of Prime Maryland Soft Crabs

In Shell Chesapeake Bay Oysters

Oysters are good food, low in calories and so high in vitamins and minerals that they are used medicinally! Oysters range in flavor from buttery sweet and slightly salty, to rich, briny and slightly metallic. Connoisseurs enjoy them raw or barely cooked. For the rest of us, oysters can be steamed, baked, grilled, broiled, sautéed, fried and frittered.

The Crab Place In Shell Chesapeake Bay Oysters, 1 Dozen

Price: $11.99

Ships from and sold by The Crab Place.

In Stock.

The Crab Place In Shell Chesapeake Bay Oysters 100 ct., 65 pounds

Price: $79.99

In Stock.

Ships from and sold by The Crab Place

Shucked Chesapeake Bay Oysters

The Crab Place Shucked Chesapeake Bay Oysters – 1 pint
The Crab Place Shucked Chesapeake Bay Oysters

Oysters are good food, low in calories and so high in vitamins and minerals that they are used medicinally! Oysters range in flavor from buttery sweet and slightly salty, to rich, briny and slightly metallic. Connoisseurs enjoy them raw or barely cooked. For the rest of us, oysters can be steamed, baked, grilled, broiled, sautéed, fried and frittered. Our oysters are hand shucked and packed in their own juices.

The Crab Place Shucked Chesapeake Bay Oysters, 1 Gallon (8 Pints)

The Crab Place Shucked Chesapeake Bay Oysters

Price: $119.99


In Stock.

Ships from and sold by The Crab Place.

Chesapeake Bay Seafood Delivered Direct to your Door

The Crab Place Shucked Chesapeake Bay Oysters, The Crab Place In Shell Chesapeake Bay Oysters, The Crab Place Premium Breaded Soft Shell Clams, The Crab Place Fresh Middleneck Clams, Breaded Clam Strips, Maryland blue crabmeat


Crisfield, Maryland

"The Crab Capital of the World"