Early reports from Maryland watermen this spring have not been the best. Crabbers have noted a reduction in the number of crabs being pulled in this year. Nevertheless, the Bay still has plenty of bounty to share with us. When we think summer here in Maryland, we think steamed Crabs. They are an integral part of our culture, linking us to our most distinguishing feature, the Chesapeake Bay, our country’s largest estuary (The world’s largest estuary, the Gulf of St. Lawrence, is also just up the East Coast in Quebec). Crabs are pulled up from traps in the Bay and rushed to restaurants, crab houses, and grocery stores all over Maryland and the world. Luckily, we are so close the brackish water in which they thrive is still dripping from them when the get to Santonis. Our site is a great resource for those interested in crabs or other Maryland seafood. Getting a crab feast catered is an easy way to ensure an amazing time is had by all. Crabs themselves are light fare. Grab some deli items to supplement your meal. Cole Slaw and Potato Salad are always go-tos. Crabs usually have a fair portion of seasonings and salt so side items should be low-salt and able to cleanse the palate. Pasta Salad, Squash, Biscuits, and Iced Tea all complement crabs well. Spicy items like Buffalo wings are best saved for another time. Whatever you choose to eat them with, crabs are a deliciously local culinary delight.