Where to Eat Maryland Crabs in Baltimore
Ask any native of Maryland—eating crabs is an art. You’ll find the Maryland Blue Crab, callinectes sapidus, which are indigenous to the briny waters of the Chesapeake Bay, on most every restaurant menu. In 2011, Obrycki’s (410/859–5723 www.obryckis.com/bwi.php) moved after 70 years in Fells Point to a new location at the Baltimore Washington International (BWI) Thurgood Marshall Airport, where you can try steamed crabs and a unique black pepper seasoning.
Downtown, a tourist favorite remains Phillips Seafood (601 E. Pratt Street 410/685–6600 www.phillipsseafood.com), which recently expanded into the massive Power Plant warehouse next to Barnes and Noble. (You can’t miss the 17-foot red sign.) The classic, broiled lump crab cake is a solid, albeit expensive, bet. Or try their Eastern Shore preparation, accented by tangy mustard, lemon, and butter. The outdoor crab deck is popular in the summer.
One of the city’s most authentic crab houses has to be L.P. Steamers (1100 E. Fort Ave 410/576–9294), located in the blue collar neighborhood of Locust Point on the city’s southern peninsula. Order a dozen steamed crabs generously coated with Old Bay seasoning. The servers are friendly and will show you how to crack them open—it’s easy, once you get the hang of it. If you can snag a table on the upstairs patio, you’ll be rewarded with a view of the famous Domino Sugar sign.
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