Baltimore blue crabs hit their peak in the summer season

The blue crab population of the Chesapeake Bay was recently estimated at 300 million. Many years, it's double that figure. Meanwhile, the human population of the greater Baltimore area is a mere 2.7 million. With this imbalance, it's little wonder that steamed blue crabs have been Baltimore's favorite dish for generations.

With its location on the shores of the Chesapeake, Baltimore became a major hub for the crab industry. Restaurants and taverns appeared along the docks and wharfs, specializing in steamed blue crabs and ice-cold beer. In fact, the famous Baltimore-based crab seasoning known as Old Bay was developed, in part, as a way to keep customers thirsty and ordering more beer.

Eating blue crabs in the traditional Baltimore manner is not for the faint of heart or those who prefer dining off white linen tablecloths. Rather, the steamed blue crabs are often served piled in the middle of a table covered in paper. Diners use small mallets, knives, and even their bare hands to break open the hard shells and extract the tender meat inside. It's a messy experience, but a lot of fun, too, and quintessential Maryland (crab cakes are also a regional specialty, but they can't quite match the unique fresh-from-the-sea flavor).

There are dozens of famous and not-so-famous places serving Chesapeake Bay blue crab around Baltimore, including Captain James Crab House, Nick's Fish House and L.P. Steamers. Or head down the road to nearby Annapolis and take in an iconic Maryland meal of steamed blue crab at the beloved Jimmy Cantler's Riverside Inn.

The Chesapeake Bay's blue crab season runs roughly from May to October. Still, you'll find steamed crab on the menu year-around at some establishments. That's because crabs are sometimes flown in from Texas, Louisiana and elsewhere -- something Baltimore natives like to keep quiet.

One last tip before you get cracking: feel free to wear a bib while digging into your steaming pile of blue crab. Just be aware that you'll be marked as a tourist, because no self-respecting Baltimorean would ever be caught