Jones only buys live crabs from the Chesapeake Bay, primarily from the Wye and Chester rivers. “I get what I can get,” says the chef, explaining why on my follow-up trip, mediums were the only size available. The kitchen steams its crabs to order, then plies them with a seasoning blend that runs more than a dozen ingredients long. The most Maryland of traditions is one of its messiest, which explains the deep wash basins against the wall. FYI: The kitchen is happy to steam a single crab for the merely curious.

Source: Washington Post May 14, 2021 12:01 UTC