The beginning of next week brings us Memorial Day. In many people’s minds, it draws spring to an end. Then, summer is here! Throughout the summer and then in early fall, Marylanders love to throw crab feasts. Last year, doing so was risky due to the pandemic. This year, the story is a little different. Thanks to rapidly increasing vaccination rates, gatherings such as these banquets are back on the table. So can you plan your own occasion, even if it is on a smaller scale than usual? Let us guide you through the logistical hurdles!
First Things First: Know Your Etiquette
As with any meal, there are certain protocols that you’re expected to follow. While crab feasts are a little less than elegant, there is still a way to mind your manners. After all, being considerate to your dining companions makes the experience more enjoyable for everyone! Eat enough, but don’t eat more than you can. Go at a reasonable pace. Refrain from licking your fingers, too. Although the crab spice can get a little overpowering, this behavior is frowned upon. Keep your mouth closed while you chew – if someone asks you a question, give yourself a moment to swallow first. Keep your napkin (or paper towels, since they’re thicker) close at hand. Lastly, wash your hands before and after you eat.
Frequently Asked Questions (FAQs)
How can you spot an MD crab? Look for ones that are a bright light blue with tinges of black. They’re much smaller than their counterparts from the Gulf Coast. Likewise, Texas and Carolina crabs start out showing different colors before they are cooked.
Why do Marylanders steam crabs? Crab boils are far more common the farther south you go. However, this cooking technique makes crab meat mushy. The steaming method, however, gives the crab time to dry out. Although this sounds less appetizing, it actually makes the crab easier to pick once it’s chow time.
What makes Maryland crabs so much better? These undersea friends have a subtle sweetness to them. Plus, they’ve got a delicate taste and texture that can’t be matched. Besides, late-season crabs have more fat since they’re about to hibernate for the winter.
COSTAS INN IS YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. Here’s to 50 years, and cheers to 50 more!
You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!