Chow Down on Chesapeake Cuisine Dylan’s Oyster Cellar Whether they’re pan seared or deep fried, this Chesapeake delicacy is one that you don’t want to miss. Since crabs only remain soft shelled for about 12 hours, hard-shell Maryland blue crabs are the more common dish. Steamed and topped with traditional Old Bay or J.O. Spice, these piping-hot crustaceans are typically enjoyed with an ice-cold beer. But you can also add them to dishes like Maryland crab soup, crab cakes, crab-stuffed shrimp and crab imperial. Perhaps one day chefs will discover a meal Marylanders can’t improve with crab, but don’t bet on it. Taste your way along the Maryland Crab & Oyster Trail. Instagram: @dylansoystercellar Shuck & Slurp a Few Oysters Boatyard Bar & Grill In the colder months — September to April — wild eastern oysters are a Chesapeake Bay favorite. As natural filter feeders, oysters absorb their nutrients from the water. Each part of the bay has a distinctive salinity, impacting the taste and texture of oysters harvested in that area. While oysters from Lower Chesapeake Bay will taste creamy and salty, those from Upper Chesapeake Bay will have sweeter notes. This natural flavor variation makes Chesapeake Bay oysters some of the tastiest in the country. VISITMARYLAND.ORG 55
Maryland Official Visitors Guide 2024 Maryland Official Visitors Guide: Page 55
