Blue Crabs
The most prominent example of Baltimore's distinctive flavor is the city's close association with blue crabs. This is a trait which Baltimore shares with the rest of the state of Maryland.
The Chesapeake Bay for years was the East Coast's main source of blue crabs. Baltimore became an important hub of the crab industry. In Baltimore's tourist district (located between Harborplace and Fells Point), numerous restaurants serve steamed hard shell crabs, soft shell crabs, and lump backfin crabcakes. Many district shops even sell some sort of crab related merchandise.
Maryland's distinctive way of eating hard shell crabs is often misunderstood by outsiders. Traditionally, crabs are steamed in rock salt and Old Bay Seasoning, a favored local all-spice manufactured in Baltimore for decades. The crabs are eaten on tables spread with old newspaper or plain brown wrapping paper. The meat of the crabs is extracted with the use of wooden mallets, knives, and one's hands. Cold beer, thrown on the crabs during the steaming process and available afterwards, is also said to be a must.
Read more about this topic: Culture Of Baltimore, Maryland
Famous quotes containing the words blue and/or crabs:
“Mozart has the classic purity of light and the blue ocean; Beethoven the romantic grandeur which belongs to the storms of air and sea, and while the soul of Mozart seems to dwell on the ethereal peaks of Olympus, that of Beethoven climbs shuddering the storm-beaten sides of a Sinai. Blessed be they both! Each represents a moment of the ideal life, each does us good. Our love is due to both.”
—Henri-Frédéric Amiel (1821–1881)
“Baltimore lay very near the immense protein factory of Chesapeake Bay, and out of the bay it ate divinely. I well recall the time when prime hard crabs of the channel species, blue in color, at least eight inches in length along the shell, and with snow-white meat almost as firm as soap, were hawked in Hollins Street of Summer mornings at ten cents a dozen.”
—H.L. (Henry Lewis)