It's Blue Crab Season in Maryland

You can't visit Baltimore without trying blue crab – Maryland's state crustacean and a Chesapeake Bay delicacy. Blue crabs, with their bright blue claws, are best enjoyed in season and thankfully that's a good portion of the year! Chesapeake crabbing season begins April 1 and runs through December 15, although the biggest, heaviest crabs are typically harvested during the fall months (September to mid-November). Roughly half of the total U.S. blue crab harvest comes from Maryland.

What makes Maryland blue crabs so special is their delicate texture and buttery taste. Turns out that these features are thanks to their upbringing in the brackish waters of the Chesapeake Bay and its tributaries. Crabs hibernate over the winter, building up a fat reserve known to Marylanders as "mustard." Plus, their habitat as bottom-feeders results in their sweet, distinctive flavor.

The crab cake is ubiquitous here in Baltimore, and every restaurant claims to have the best recipe. We have a few favorites close to the inn that we're happy to recommend. Faidley’s Seafood is a Baltimore institution. Located in Lexington Market, their award-winning lump crab cakes are the size of softballs! Place your order at the counter, then stand and eat at one of the long communal tables for this unique culinary experience. Nick’s Fish House not only chefs up some delicious crab cakes, but also boasts the best steamed hard shells in town. Enjoy fresh seafood and an orange crush cocktail on their waterfront deck for the ultimate in Baltimore dining.

Other good choices for Maryland crab include: Phillips, a landmark right in the heart of the Inner Harbor tourist scene; the Rusty Scupper, in the Inner Harbor Marina with sweeping views of the harbor; and the Corner Bistro and Wine Bar, for a cozy neighborhood vibe in the Ridgely's Delight historic district. Whether you prefer fine dining or a casual atmosphere, be sure to order up some Maryland blue crab from the menu on your next visit.