The 13 Best Places to Eat Crab in Maryland This Summer

Diana Davila, chef and owner of Mi Tocaya Antojería, and her husband often brought out-of-town friends to this family-owned spot when they lived in Washington, D.C. Why? "Bethesda Crab House keeps it simple, both in environment and food," Davila explains. "And while all their fresh seafood is delicious, the blue crab really shines." bethesdacrabhouse.com

Whenever Society Cafe chef Christopher Zabita visits Baltimore, "I always end my trip with Locust Point Steamers," where he orders "A Boh't Load of Food," heaping servings of steamed crabs, mussels, oysters, scallops, shrimp, lobster, and a pitcher of beer. "It's great to share and gives you a little taste of everything," Zabita says. If you also make this a must-stop, come prepared to stand around: "There's always a line around the block each time," Zabita shares. "But it's definitely worth the wait." locustpointsteamers.com

Once, when Zabita can't make it to Locust Point Steamers, he and a handful of friends hit up Dirty Dave's Tiki Bar—and it didn't disappoint, he says. "Although we chowed down on fresh oysters and scallops, the real standout was their lump crab cake," Zabita recalls. "It was so good, we actually ordered two of them, along with the Crab Imperial, a simple local preparation with roasted red pepper in a soft touch of cream. I love the flavors a lot and the taste of the sea really came through." kentmorr.com

You'll come to Point Crab House and Grill for their fresh ingredients and its promise of serving only locally-sourced crabs, but you'll stay for its water view, says Michael White, head chef and owner of the Altamarea Group. "We always order their crab cake sandwich, fried pickles, a bunch of steamed crabs, shrimp, and some coleslaw," White says. "It is also very casual, which makes it a great stop in the summer." thepointcrabhouse.comLocation: 700 Mill Creek Rd, Arnold; Phone: 410-544-5448

The crabs at this spot on the bay are very good, Charlie Palmer Steak chef Mike Ellis assures us. But the view might just be better. "The crabs are always big and really fresh and the view makes it taste even better," Ellis says. "You can see the water and downtown Baltimore from the outdoor seating area, and it puts you in the right state of mind to relax and really enjoy yourself." boathousecanton.com

When it comes to a good Baltimore view, The Dockbar has some competition: Alex Eusebio, executive chef and owner Cascabel Restaurant, says Bo Brooks is "hands down, the best atmosphere to eat crabs overlooking the harbor." Here, you should splurge on at least a dozen jumbo crabs, he instructs, and soak up a beer with a crab pretzel. But did we mention the view? "The location of the restaurant is idyllic for enjoying the Baltimore waterfront lifestyle," Eusebio says. "There is nothing like sitting on the water, picking crabs, drinking beers and watching the sun set over the harbor on one of our famously hot, humid summer nights in Baltimore." bobrooks.com

Equinox Restaurant co-owners Todd and Ellen Kassoff Gray recommend this on-the-water spot not only for its delicious crab cakes—patties that are "lightly pan fried without a ton of filler," as Todd Gray describes—but because their dog, Wilson, is welcome there. "The restaurant overlooks the bay and is dog friendly, which is a big plus for us dog lovers," Todd Gray says. "They even have a designated dog beach." hemingwaysbaybridge.com

Have you ever heard of good ol' Maryland hospitality? Iron Chef America alum David Burke promises you will find it here, plus some of the best steamed crabs—served with a side of fresh corn, fried chicken, and craft beers—in the state. The restaurant is "not pretentious in the least," Burke says. "[It's] just great service and great crab. They always make you feel at home." theredroost.com/homeLocation: 2670 Clara Rd, Whitehaven; Phone: 410-546-5443

Looking for the very best crab cake in all of Maryland? Chef Chris Santos' executive assistant, Amy Landsman, swears you will find it here. "If you want to eat a real Maryland crab cake, this is the place," she says. Here, they're made from "jumbo lump crab meat perfection," she describes, "and not a bread crumb in sight." Plus, "the staff at this location always go above and beyond to create an experience for you, no matter if you are celebrating a huge occasion or just want to have a special dinner night out during the week or weekend," she gushes. gandmcrabcakes.com

To Pete Blohme, the owner and executive chef of Panini Pete's Café, The Food Market's plump cakes are tops. "They have an abundance of fresh crab," Blohme says, "and the texture and flavor of the additional ingredients and spices is perfect. " thefoodmarketbaltimore.com

Maryland is known for its crabs—duh—but how can you be sure what a restaurant is serving up actually came from Maryland? At Conrad's Seafood Restaurant, Ida B's Table chef-partner David Thomas says, you'll never have to worry about eating an imported crab. "They source only from Maryland and Southeastern bodies of water," he says, and the restaurant is True Blue certified. conradscrabs.com

Your last must-go stop for crab cakes? "Crab cakes at Faidley are a must," says TV food star Adam Richman. "If they were kosher, it would be a commandment. They have one for every price point—back fin, claw, and lump—and its jumbo lump crab cakes are joy and happiness rolled in a ball." Plus, the restaurant's location, "in the rough and tumble Lexington market, earmarks a trip to Faidley as a slice of real Baltimore," Richman says. faidleyscrabcakes.com

Not one, not two, but three chefs recommended Jimmy Cantler's Riverside Inn to us. The inn has "super fresh seafood and a funky, friendly atmosphere where you can hammer away at delicious crab on brown paper-covered tables," says Joshua Seibert, chef at Nick's Cove and Cottages. "I always get a bushel of crabs smothered in Old Bay, with a side of melted butter and a cold one. Prepare to get messy." cantlers.com