Culinary & Dining Savor the Tastes of Maryland A delectable culinary scene thrives in Maryland with fresh-caught seafood and shellfish, mouth-watering barbeque, and unique dishes you can’t get anywhere else. Succulent Seafood From perfectly spiced steamed crabs with a sweet, buttery finish to a truly authentic codfish sandwich, affectionately called a “coddie,” Maryland serves up fresh dishes straight from the sea. For the quintessential Maryland steamed crab experience, bring family and friends to Hooper’s Crab House in West Ocean City and enjoy your feast dockside on an actual Chesapeake Bay crabbing deadrise boat. Another state delicacy, the soft-shell crab sandwich, is served particularly well at Crisfield Seafood in Potomac, where the crab is floured, pan fried and served whole on a roll with crisp lettuce and fresh tomato. With so much seafood to enjoy, why not follow Maryland’s Crab & Oyster Trails to savor the fruits of the Chesapeake Bay. Explore restaurants, seafood markets and festivals in all five regions of Maryland. Amazing Oysters 16 ✥ VISITMARYLAND.ORG | 1-877-333-4455 PHOTO: VISIT ANNAPOLIS Bursting with the crisp, clean soul of the Chesapeake, oysters from the bay are a traditional delicacy with culinary roots dating back centuries. Try them fried in an oyster sandwich with crisp lettuce and tomato; steeped in fresh, local cream and their own savory brine as an oyster stew; or simply shucked raw, straight from a skipjack. Maryland’s sweet, succulent oysters are a foodie’s dream, and the oyster connoisseur will want to sample some of Maryland’s outstanding artisanal farm-raised oysters like Chesapeake Golds, with their rich, salty flavor; delicately balanced Barren Island Oysters with their perfect blend of salt and sweet; and True Chesapeake Oysters—their clean, light flavor makes for a savory dessert. Or try a wild caught oyster. The Chesapeake Bay is one of the few places still producing these wild harvested treasures.
Maryland Official Visitors Guide 2018 Maryland Official Visitors Guide: Page 16
