There are some foods that are synonymous with a state’s identity.  Maine has its lobster, Georgia has their peaches, Louisiana has the crawfish; however, in Maryland, one food item reigns supreme.

The Maryland blue crab.

Nothing beats sitting down at a long, paper-covered table piled high with freshly steamed blue crabs, the air filled with the signature smell of Old Bay seasoning.  Armed with a mallet and a small knife, it’s now each diner’s job to dissect these crustaceans, picking out the sweet hunks of back-fin meat and dipping them in either butter or malt vinegar.  There are as many ways to pick a crab as there are people, and while each person’s “picking” method is a personality or style choice, the end goal is always the same.  Whether it consist of large chunks or small slivers, the crab meat is the prize. 

Crab picking is a family affair.  While the adults work on the crab bodies, the large claws are saved for the kids, so they can get in on the act and learn the art of picking out crab meat on a much smaller scale, but the rewards are just as great.  Plus, I’ve never met a kid who didn’t want to pound on his or her dinner with a small hammer.

Add in a pitcher of cold beer, maybe an order of fresh-cut fries, and a group of friends – and the hours gently roll bye as good food, conversation, and laughter fill the table.  Picking crabs is not just a meal – it’s a social event, and between the seasoning-stained hands and shell covered laps, I can’t think of a better way to spend an afternoon or evening.

This past weekend, I took part in this tradition with my mother and my wife.  Even though it’s almost November, we were inside, and there were only three of us, the dynamics and outcome are still the same (and besides – the crabs are “heavier” with meat at this time of year).

Good food, good conversation, and lasting memories.

Sounds like the makings of a great meal to me.