Maryland Crabs Rank Second Among America's Most Iconic Foods, USA

Picture: Christian G.E. Schiller and Chef Jeff Black, Winner of the 2013 Maryland Crab Cake Competition, for more, see: Crab Cakes: Jeff Black from Black Salt and Chris Clime from PassionFish win the 8th Annual Crab Cake Competition in Washington DC, USA

Maryland crabs rank as one of America's most iconic foods. I know Maryland crabs are an iconic local food, and apparently the rest of the country agrees. Last year in May, wine guru and Maryland resident Robert J. Parker tweeted: “Maryland’s greatest culinary delicacy – blue channel soft-shelled crabs are starting to arrive … lightly floured and sautéed in butter.” Maryland – with the large Chesapeake Bay – is indeed blessed with Blue Crabs which came in different forms, when you eat them at a Crab Shack.

Maryland crabs ranked second in the USA Today’s 2013 10Best Readers’ Choice Travel Awards for best American iconic foods. The top 10 were chosen from a list of 20 iconic foods and narrowed down through 24,000 votes.

Here’s the full list:

Albuquerque, N.M. — green chile sauce
Baltimore — Maryland crabs
Wisconsin — fried cheese curds
Memphis, Tenn. — pulled pork
Philadelphia — Philly cheese steak
Charleston, S.C. — shrimp and grits
Chicago — Italian beef sandwich
Indianapolis — pork tenderloin sandwich
New Orleans — boiled crawfish
Key West, Fla. — Key lime pie

Maryland Blue Crabs

The blue crab is a crustacean found in the waters of the western Atlantic Ocean, the Pacific Coast of Central America and the Gulf of Mexico. Chesapeake Bay Blue Crabs undergo a seasonal migration; after mating, the female crab travels to the southern portion of the Chesapeake, fertilizing her eggs with sperm stored up from the last mating months or almost a year later. In November or December, the female crab releases her eggs. The crabs hatch in a larval form and float in the mouth of the bay for four to five weeks, then the juvenile crabs make their way back up into the bay.

Four Ways to Eat Chesapeake Blue Crabs

Hard Shell Blue Crabs

Blue crabs are most often eaten in the hard shell. Steaming them in large pots with water, vinegar and seasoning is the norm on the East coast. You need the whole experience: the smell of steamed crabs in the air, a pile of large steamed blue crabs covered with Old Bay Seasoning, ready to be cracked with wooden mallets, accompanied by corn on the cob, plus a roll of paper towels and a metal bucket for tossing the empty shells.

Picture: Hard Shell Blue Crabs

Soft Shell Crabs

The Chesapeake Bay is famous for its soft-shell blue crabs. As crabs grow larger, their shells cannot expand, so they molt the exteriors and have a soft covering for a matter of days when they are vulnerable and considered usable. Crabs caught just after molting are prepared as soft shell crabs: first cutting out the gills, face, and guts; the crab is then battered in flour, egg, and seasoning, then fried in oil until crispy. The entire crab is consumed, legs and all.

Picture: Soft Shell Crab

Crab Cake

Crab cakes is another delicacy. Crab Cakes are basically Hamburgers made out of crab meat. We ate it recently as a starter with tomatoes and avocado on the side.

Picture: Maryland Crab Cake

See more:
Wine and Crab Cakes: Amy Brandwein from Casa Nonna and Chris Clime from PassionFish win the 6th Annual Crab Cake Competition in Washington DC, USA

Maryland Crab Soup

Usually I start my crab dinner with a Maryland Crab Soup. This is a kind of an Italian Minestrone with crab meat.

Pictures: Annette Schiller, Ombiasy Wine Tours, eating Maryland Crab Soup

See more:
Maryland Crabs and Wine
Schiller's World of Seafood

Maryland Crab Houses

The best places to eat Maryland crabs is a Crab House. Bluecrab.info: “My definition of a crab house is any restaurant that serves hot steamed Maryland-style hard shell crabs. You know that you're in a crab house as soon as you walk through the door, the smell of steamed crabs is in the air and you hear the sound of wooden mallets banging against crab and table as hungry diners crack into the succulent claws. As you look around you see paper-covered tables with trays of cooked bright orange crabs, mounds of discarded shells, pitchers of ice cold beer, shakers of Old Bay seafood seasoning, and bottles of apple cider vinegar. And, yes, there's the occasional basket of piping hot shell-on spiced shrimp! Ah, the memories... there's nothing quite like the atmosphere of a genuine Chesapeake Bay crab house."

Here is my list of favorite crab houses:
Schiller’s Favorite Crab Houses in the Washington DC Region, USA

Maryland Wine

Blue crabs are iconic in Maryland. Few food and wine aficiniados, however, would point to premium wines, when talking about Maryland; instead, Maryland has the reputation of being a mediocre wine producer. But Maryland winemakers are very successfully changing that. Increasingly, winemakers in Maryland are moving away from fruit wines and non-European grape varieties that have long plagued the East Coast to produce wines that can compete with the best wines in the world. As Drew Baker of the brand-new Old Westminster Winery explained to Frank Morgan, a popular wine blogger, “Maryland has great potential and I believe that the quality bar is rising quickly. Soon, poorly made wines will be the exception in an otherwise great region.” Old Westminster Winery, led by the three siblings Drew, Lisa, and Ashli, who manage the vineyard, winemaking, and marketing, respectively, has not yet released any wine, but is already generating a buzz. Other promising newcomers include Black Ankle, Slack, Sugar Loaf Mountain and Port of Leonardtown. Add to that the Maryland classics Boordy, Basignani and Elk Run, which are in the process of changing gears.

Maryland’s modern wine history dates to the 1970s, but grapes have been planted in the area since the 17th century. Most of Maryland’s 60 plus wineries are in the Piedmont Plateau in central Maryland, but grapes also thrive in the Eastern Shore, Southern Plain, and Western Mountains: (1) A majority of the state’ vineyards are planted in Piedmont Plateau in central Maryland. (2) The Chesapeake Bay has always been among my favorite regions, but the Eastern Shore is also a fantastic growing region. The soil is sandy and well-drained, and the climate is moderated/protected by the water, perfect for warm days and cool nights. (3) In the Southern Plain in southern Maryland it can get rather hot. And stay hot during the night. Barbera, Sangiovese, and Chardonnay dominate. (4) Western Maryland is mountainous, and while there are only two wineries, there is a number of vineyards.

I have written extensively about a number of Maryland wineries, see:
At the Fifth Annual Drink Local Wine Conference in Baltimore, Maryland, USA
Touring Wine Country Maryland, USA
Grand Tasting of Maryland Wines and Twitter Taste-off - Drink Local Wine Conference 2013 in Maryland, USA

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Schiller’s Favorite Crab Houses in the Washington DC Region, USA

At the Fifth Annual Drink Local Wine Conference in Baltimore, Maryland, USA

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Wine and Crab Cakes: Amy Brandwein from Casa Nonna and Chris Clime from PassionFish win the 6th Annual Crab Cake Competition in Washington DC, USA

Maryland Crabs and Wine

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Crab Cakes: Jeff Black from Black Salt and Chris Clime from PassionFish win the 8th Annual Crab Cake Competition in Washington DC, USA

Boordy Vineyards in Maryland - A Profile, USA

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