Need Baltimore Crabhouse with MARYLAND Crab
I am taking my family to Baltimore for the famed Maryland crab, after an unsuccessful try at a local market with North Carolina stuff. I would like to know:
1. Please recommend a crab house in or around Baltimore with Maryland crabs...Are the maryland crab nice and fat now?
2. Please recommend a place between DC and Baltimore to get some real uncooked live Maryland crab to take home.
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cfoodie, there will be much discussion, but you will be happiest at Mr. Bill's Terrace Inn. Best nights are Tuesday and Wednesday. It's unknowable in advance if their crabs the day you're there will be from MD. It's a little early for plentiful MD supply. They get more affordable and more available after July 4. It's possible to have a TX crab from water to table by air in less hours than by truck from southern MD--I've seen it done. The outdoor dining seafood place at Eden Center gets them this way too.
When are you going to be here? If you come in May or June, it's going to be near impossible for any place to guarantee local crabs - just not season yet. July - September are the best times. But even so, most local places have a hard time getting ONLY local crabs, and frequently fill in with gulf crabs from the Carolinas or Gulf Coast.
Why only Maryland crab? It's the same species all over the SE...
Most Maryland crab houses cook crabs imported from the carolina's, texas and louisianna, even in the summer. That being said, I have never been able to find a decent Maryland crabhouse outside of Maryland. There are many posts describing places to eat crabs in the Baltimore area. My rec is for you to go to Obrycki's in downtown Baltimore and order the largest crabs available and have someone teach you how to open them. Have a pitcher of cold draft beer to go along with it and it doesn't get much better than that!
I gotta second chowsearch on Mr. Bills Terrace Inn..never had bad crabs in many many visits. The crabs will more than likely NOT be local, a bit early and most places rely on a steady year round supply, which requires a Lousiana or Texas supplier. Source of crabs is only one aspect of a good experience, the cooking method(no reheats) and the spice also play a large role, and the "atmosphere" has to be a bit "relaxed"...brown paper, plastic knives, plenty of paper towels and large buckets for the discarded shells!!!