Philadelphia, PA - Maryland is famous for its steamed crabs, and for good reason: The state's crabs are among the best in the world! Their distinctive flavor comes from the way they're steamed over a mixture of beer and water. They are blue when fresh but turn bright red when cooked.
Maryland Steamed Crabs
These are also harvested right off the coast of Maryland, making them some of the best in the world. But before we delve into the deliciousness of Maryland steamed crab, let's take a look at the process.
Softshell crab season runs from mid-May to late September. The meat is the most expensive at the start of the season, so make sure to buy yours in time. To get a full-MarylandMaryland crab-boil flavor, use Old Bay seasoning. This salty blend of chili powder, paprika, celery salt, and pepper sticks to the crabs, getting on your fingers as you pick them. Once you have finished eating them, the crust will melt in your mouth.
The legs of the crab are the most popular part of the crab, but you can also chew the claws. The claws are not the best part of the crab, but they are incredibly tender and tasty. They have a central blade of cartilage that can be broken off. But the most delicious part of the Maryland steamed lobster is the meat. This delicacy is delicious and a true treat for any seafood lover.