BETHESDAMAGAZINE.COM | JULY/AUGUST2015 35
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crab feast. Though it may be easier to eat crabs at a restaurant or
to buy steamed crabs to take home, cooking them yourself—and
digging into a pile of piping hot Number Ones surrounded by
family and friends—is a skill every Marylander should master.
Judy Colbert, author of the cookbook Chesapeake Bay Crabs, likes
to add a can of beer to the steaming water for extra flavor. Clas-
sic sides such as coleslaw and potato salad are good crowd pleas-
ers, but corn on the cob is Colbert’s favorite. “I use a paint tray and
melt butter in it,” she says. “Line the corn up in the paint tray, and it
rolls into the butter well.” You’ll also need wooden mallets, vinegar
spiked with Old Bay, knives and, of course, lots of newspaper. “It’s
supposed to be casual,” Colbert says. “It’s supposed to be fun, it’s
supposed to take longer to eat the crabs than to cook them.”
The following seafood markets and restaurants sell live crabs;
it’s smart to call ahead to confirm they have some in stock:
Bethesda Crab House, Bethesda, 301-652-3382; and Cameron’s
Seafood, Silver Spring, 301-585-5555, and Rockville, 301-251-1000.
— Katharine Keane
DIG INTO FRESH CRABS