How to Best Enjoy Your Steamed Crabs This Summer


It’s hot, it’s humid, it’s crab season. Break out your mallets, spread out your newspaper, and get cracking. We’re sharing tips from the Shore Monthly staff on how to best enjoy your  steamed crabs.



Tip #1


“I like to use a mixture of Old Bay and apple cider vinegar for my backfin meat, and melted butter for my claws. The mixture of sour and savory adds some variety so things don’t get stale when you’re on your 6th, 12th, or 24th crab.” 


— Greg Mueller


Crabs pictured from Blough’s Seafood in Denton

Tip #2


“Real Eastern Shore natives don’t use a mallet.” 


— David Fike


Crabs pictured from Chester River Seafood Company in Rock Hall.

Tip #3


“Pouring the right beer over the crabs makes a big difference. I heard my grandfather always used Schlitz back in the day, but I’m a Miller man — it’s the Champagne of beer.” 


— Paul Hagood


Crabs pictured from The Crab Deck in Grasonville

Tip #4


“Baguette shared around the table and torn (not cut, not toasted) cleans hands and palates. Other table musts include Utz potato chips and cold Maryland beer — and slices of local, fresh watermelon for dessert.” 


— Sarah Ensor


Crabs pictured from Ocean Odyssey Crab and Beer Garden in Cambridge

Tip #5


“One more thing. The superior seasoning for steamed crabs is J.O. Crab House Spice. It’s a sophisticated bouquet yet doesn’t overwhelm the subtle notes of the pale ale.” 


— Paul Hagood


“J.O. seasoning is for the weak! I’m an Old Bay girl and always will be! Make it spicy, and you can never use too much.” 


— Betsy Griffin


 Crabs pictured from St. Michaels Crab and Steakhouse St. Michaels, MD


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