Grab a mallet and get cracking, said Jordan Hruska in The New York Times. Chesapeake Bay, the largest estuary in the U.S., is “a vast, rich incubator for sea life.” During the season, from April to the end of November, crab houses along the Eastern Shore serve up baskets of jumbo crab to hungry locals and tourists alike. Yet relatively few travelers venture to the “gracious stretch of land,” still mostly undeveloped, on the mid-Atlantic coast.
The crabs are typically dumped onto a brown paper tablecloth, and all the diner needs to enjoy them is a wooden mallet, a paring knife, melted butter, and perhaps a glass of wine or beer to wash it all down. Here are a few noteworthy destinations.
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