Sweet and salty, with a high umami appeal, Maryland blue crabs are in a class by themselves. Their season begins in April and runs through November, with their weight and breadth increasing the longer they stay in the Chesapeake Bay and its tributaries. June is when the season gets up and running…
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For August’s Drink of the Month, we stopped by The Point Crab House (700 Mill Creek Rd, Arnold, Md.)—the Magothy River staple we locals all know and love for it’s crabs, waterfront dining, and incredible chef. The Point’s focus on freshness and sourcing locally extends well past its food menu, so…
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“Summer afternoon…to me those have always been the two most beautiful words in the English language.” Henry James (1843-1916) We all have lingering memories of sweet summer afternoons spent with siblings at the local swimming hole or neighborhood pool…sipping icy tea with our grandmother on her…
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Maryland blue crabs are sweeter and meatier than _____________. Fill in the blank and start your research with a visit to one of the best crab houses in and around Annapolis. If you are a visitor without a car and need transportation to one of them, consider the water taxi at the City Dock, an Uber…
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Steve Vilnit, the seafood marketing genius at the Maryland Department of Natural Resources, is an innovative cheerleader for the Maryland blue crab. Credit Vilnit for initiating the True Blue program, providing restaurants that use the native crustacean with logos to post on their windows. So, if…
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