Get Hands On at a Crab Feast
Forget hotdogs and hamburgers, Baltimoreans’ summertime food staple is crab. Gather friends and family around newspaper-covered tables and pick your way through buckets of steamed Maryland blue crabs. A traditional crab feast includes corn-on-the-cob and beer (try local summertime seasonal beers like Union’s Old Pro German-style wheat beer or Heavy Seas’ summer ale, Smooth Sail).
How to Pick a Crab
With Faidley Seafood’s Nancy Faidley Devine [Video] Nancy Faidley Devine is the third-generation owner of Faidley Seafood, and has traveled the world giving crab-picking classes. Like most Baltimoreans, Nancy has a strong opinion about the “right” way to pick a crab. She emphasizes using a knife and mallet to crack open the legs to prevent shell pieces from mixing with the sweet meat. Read more about Nancy’s thoughts on crabs and her family’s decades-old business below.
Q&A with Faidley Seafood at Lexington Market’s Nancy Faidley Devine
Nancy Faidley Devine’s grandfather, John W. Faidley, Sr., began selling fish at Lexington Market in 1886. Today, the 3,526-square foot space, adorned with handpainted signs and advertisements, vintage oyster cans and reproductions of magazine articles and awards, features fresh seafood for sale, a raw bar and stand-up tables where customers slurp down bivalves or nibble on fried fish. Most days, Devine works in a cramped space behind the counter with her employee and protegée, Donnell Kindell, mixing and molding her world famous crab cakes.
Go Beyond the Crab Cake
A foodies’ to-do-list in Baltimore should always include Maryland blue crab, especially crab cakes. While Baltimore chefs serve some of the best crab cakes in the world, visitors would be missing out if they didn’t try crab in as many ways as possible. Find out how some Baltimore restaurants serve crab beyond the crab cake—from inside quiches and sandwiches to on top of tator tots, tenderloins and pizza.