![]() Chicken, beef and bourbon meat loaf ensure carnivores won’t go hungry.Įvery visit to the Bay’s Eastern Shore holds the promise of exceptional seafood along unforgettable waterfronts. Take your pick of regional favorites from crab cakes and peel-and-eat shrimp to herb-crusted rockfish and oysters Rockefeller. With the new Upper Deck Bar and plenty of event space, this waterfront eatery accommodates groups of all sizes. Where the Severn River flows into the Chesapeake Bay, you can order local seafood with a view of boats cruising into Ego Alley, the showplace for vessels visiting Maryland’s state capital. Latitude 38 Waterfront Dining Annapolis, MD A casual vibe and live music create an upbeat place to hang out with friends. Or step up to the roof deck to watch the bustle below on South Charles Street with an orange crush in hand. Located in the newly remodeled Cross Street Market, you can belly up to the long wooden bar on the main floor and wash down a platter of Old Bay wings with a cold Natty Boh. A menu laced with classic dishes harvested from the Chesapeake waters entices you to pick a dozen steamed crabs or slurp fresh local oysters while watching games on big-screen TVs. But if you’d like to indulge in both, head over to Watershed in the Federal Hill neighborhood, which is in easy walking distance from Orioles Park and the Ravens’ M&T Bank Stadium. It’s hard to say what Baltimore loves more - seafood or sports. Where to Dock: The Sagamore Pendry Hotel & Dock On the spacious outdoor deck, sample 20 draft beers while live bands play tunes, and the stars twinkle above the urban skyline. Its menu reads like a culinary voyage around the Chesapeake Bay with steamed crabs, just-shucked oysters, steamed mussels, crab soup and fried chicken. In the heart of the historic Fells Point district, The Choptank has risen from the foundation of the 200-year-old Broadway Market. You can watch boats glide into Long Beach Marina or see planes take flight at Martin State Airport as you nibble on fresh local seafood, hearty sandwiches, and meat dishes. Push your toes into the sand on 300 feet of beach surrounded by palm trees while sipping a rummy cocktail and listening to a steel drum band. You get a small amount of calcium and iron, but a 4-ounce serving size of three claws contains only 60 calories with 0% fat.īowleys on the Bay Bar & Restaurant Middle River, MDįor a tropical getaway without long-distance travel, Bowleys on the Bay has created a resort destination groove on Frog Mortar Creek in Baltimore County. Stone crab claw meat is a good source of protein with little fat. ![]() Eaton Street Seafood is a Key West local favorite to dine in or take out. In the south, visit Joe's Stone Crab in Miami Beach. To sample Florida's top West Coast crabs, go to Frenchy's Original Café in Clearwater. Stone crabs hide in dark places such as rock or shell crevices along the southern Atlantic Coast and Florida Keys. Florida's crabbing season runs from October to May. Historically, they are cooked onboard or dockside for the freshest taste. Stone crabs are caught only for their claws, then returned to the water to regenerate new ones. You can boil the claws, and many places serve them cold with a mustard dipping sauce. The meat is sweet yet delicate, so you must master a technique with wooden mallets to crack them open. Most crabs are served whole, but with stone crabs, it's all about the claw. It's an excellent source of protein, calcium, iron and vitamin B12, and it's low in fat. On average, blue crabs contain about 2 ounces of meat. Visit Main Avenue Fish Market at The Wharf in DC, or Bubba's Seafood Restaurant & Crabhouse in Virginia Beach. For tasty blue crabs in Maryland, visit Nick's Fish House in Baltimore, Schultz's Crab House in Essex, or Cantler's near Annapolis. Best time for eating: late summer and early fall. They grow in the Chesapeake Bay's shallow marshlands during warm weather and hibernate in Virginia during winter. Although they're named Maryland blue crabs, many are caught in Virginia. Chesapeake watermen have a long legacy of pioneering crabbing techniques that transcended into today's thriving seafood industry. From Native Americans to English settlers, the art of crabbing has been a staple along the Atlantic Coast. Crack open and pick for a Maryland feast. How do you eat a blue crab? Let's count the ways! Deep-fry or sauté for a soft-shell sandwich, broil or fry for a crab cake or steam with Old Bay seasoning.
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