8 Maryland Seafood Classics That Outsiders Always Order Wrong (And Locals Love Correcting)
Maryland seafood isn’t just dinner—it’s practically a sport. From cracking crabs with Old Bay under your fingernails to slurping oysters straight from the Bay, there’s a rhythm and ritual every local knows by heart.
Tourists, though? They give themselves away instantly—asking for ketchup on crab cakes, mangling the name “rockfish,” or drowning delicate oysters in cocktail sauce. For Marylanders, these slip-ups are equal parts cringe and comedy.
So let’s set the record straight: here are eight seafood classics that outsiders almost always get wrong—and how to finally order them like a true local.
1. Crab Cakes: Don’t You Dare Ask For Ketchup
Last summer, I nearly fainted when my cousin from Ohio drowned her premium lump crab cake in ketchup. The cardinal sin of Maryland dining! A proper Maryland crab cake should be mostly jumbo lump crabmeat held together with just enough binder to keep its shape.
Outsiders often expect a breadcrumb-heavy, fried hockey puck, then compound their error by requesting cocktail or tartar sauce. Real Marylanders know a quality crab cake needs nothing more than perhaps a squeeze of lemon.
And please, don’t ask if it’s made with real crab – that question might get you politely directed to the nearest fast food joint. When ordering, simply ask how it’s prepared, then nod appreciatively when told it’s broiled, not fried.
2. Steamed Blue Crabs: The Mallet Is Not Your Primary Tool
My first date with my now-husband almost ended when he picked up a mallet and started smashing his steamed blue crab to smithereens. Rookie mistake! Those wooden mallets on Maryland tables? They’re just for gentle tapping on tough claws, not for pulverizing the entire crustacean.
Outsiders often approach our steamed crabs like demolition experts, creating a mess and losing precious meat. True Marylanders primarily use their hands and a knife to surgically extract every morsel.
Another telltale tourist move: asking for individual seasoning options. Our crabs come encrusted with Old Bay or J.O. Spice – no substitutions necessary. And never, ever complain about having to work for your food. The picking process is half the experience!
3. Rockfish: It’s Not Bass When You’re In Maryland Waters
“I’ll have the sea bass,” announced my colleague from California at our company dinner. The waiter’s eye-roll was subtle but unmistakable. In Maryland, we call it rockfish, not striped bass, and certainly not sea bass – despite it technically being part of the bass family.
Visitors often order rockfish fried or with heavy sauces, masking its delicate flavor. Locals prefer it simply broiled with butter, herbs, and perhaps a light drink sauce that complements rather than overpowers.
Asking if it’s fresh is another faux pas – during rockfish season, it absolutely is. And don’t request it filleted with the skin removed. The crispy skin is a prized part of the experience! When in Maryland, embrace our state fish by its proper name and minimal preparation.
4. Oysters On The Half Shell: Skip The Cocktail Sauce Bath
I nearly spit out my National Bohemian beer watching a tourist create an oyster swimming pool with cocktail sauce. Chesapeake Bay oysters have subtle, briny flavors that tell the story of our waters – flavors that disappear when drowned in sauce.
Out-of-towners often make three critical mistakes: over-saucing, chewing too aggressively, and asking if they’re safe to eat raw. A true Marylander knows to appreciate the oyster’s natural liquor (that’s the juice, folks), perhaps adding just a drop of mignonette or lemon.
And please don’t ask for the “biggest ones” – size doesn’t determine quality with oysters. Instead, ask about where they were harvested in the Bay. Each region imparts distinct characteristics that locals can identify with just one taste. That’s the mark of someone who belongs here.
5. Cream Of Crab Soup: The Sherry Stays On The Side
Watching my mother-in-law pour half a bottle of sherry directly into her cream of crab soup still haunts me. In Maryland, we take our cream of crab seriously – it should be rich, velvety, and loaded with lump crabmeat, not floating in fortified drink
Visitors frequently make the mistake of stirring in all the sherry at once or, worse, skipping it entirely. The proper technique is adding just a few drops at a time, tasting as you go. The sherry should enhance the soup’s sweetness, not overpower it.
Another common error is choosing Maryland vegetable crab over cream of crab, thinking it’s more authentic. While both are legitimate Maryland traditions, cream of crab reigns supreme for purists. And never ask for crackers – that’s what the bread basket is for!
6. Old Bay–Seasoned Steamed Shrimp: Peeling Protocol Matters
My neighbor’s barbecue became instantly memorable when a visitor from Minnesota peeled all his steamed shrimp before eating them. The collective gasp was audible! In Maryland, we peel as we go, keeping the Old Bay-encrusted shells touching our fingers to season each bite.
Newcomers often make the mistake of rinsing off the spice-coated shells or requesting a different seasoning altogether. Some even ask for cocktail sauce, not realizing the shrimp are already perfectly flavored.
The proper approach is to twist off the head (if attached), peel the shell while preserving some of that glorious seasoning on the meat, then dip lightly in vinegar – not cocktail sauce. And never, ever discard the shells in someone’s garden – they’ll be smelling that decomposition for days. That’s a Maryland friendship-ender right there!
7. Soft-Shell Crab: Yes, You Eat The Whole Thing
“Do I eat the legs too?” whispered my terrified nephew from Pennsylvania, holding his soft-shell crab sandwich at arm’s length. I nearly snorted my Natty Boh through my nose! The entire point of soft-shells is that you eat the WHOLE CRAB, shell and all.
Out-of-towners often attempt to dissect the crab, removing legs or trying to extract only certain parts. Some even ask for the shell to be removed, missing the entire concept.
Another rookie move is ordering them out of season (May through September is prime time). True Marylanders know soft-shells should be super fresh, lightly breaded, and quickly fried until crispy. The legs should be crunchy, the interior sweet and tender. And if you’re removing parts of your sandwich or asking for extra tartar sauce, you’ve immediately identified yourself as a tourist.
8. Crab Imperial: Not Just A Fancy Crab Dip
During a family reunion, my cousin from Texas loudly announced that the Crab Imperial was “just fancy crab dip.” I practically needed smelling salts! Crab Imperial is Maryland royalty – a delicate, soufflé-like dish of jumbo lump crabmeat in a creamy, seasoned sauce.
Visitors often mistake it for crab dip, crab au gratin, or even stuffed fish. They’ll try to spread it on crackers or ask for chips, completely missing its elegant nature. Some even poke around looking for shells (there shouldn’t be any in properly prepared Imperial).
The authentic way to enjoy Crab Imperial is as a standalone entrée, savoring each luscious bite without drowning it in additional sauces or condiments. And never compare it to crab cake – that’s like comparing champagne to sparkling water. Both are wonderful, but Imperial is deliberately more refined and sauced.