This is Maryland. And in Maryland, eating crabs isn't just a meal — it's a ritual. Newspaper spread on the table, wooden mallets, Old Bay seasoning on everything, cold beer, and a pile of steamed Chesapeake Bay blue crabs. Annapolis — sitting directly on the Chesapeake Bay as Maryland's capital — is the epicenter of that tradition.
If you've never sat down at a Maryland crab table, here's what you need to know: Blue crabs are the only crabs that matter in Maryland — Chesapeake Bay blue crabs, in season from late spring through fall. Order by the dozen — male crabs ("jimmies") are meatier. Newspaper on the table, wooden mallets and pickers provided. Old Bay seasoning is non-negotiable. Peak season for the biggest, meatiest crabs: July through September. Market price fluctuates — call ahead.