10 Maryland Food Sayings That Outsiders Can’t Decode (Until They Taste The Crab)
Maryland has a food culture unlike anywhere else in America, and if you’ve never cracked open a blue crab with Old Bay-dusted fingers, you’re missing out on a whole language of flavor.
Locals speak in phrases that sound like riddles to outsiders, but once you taste the crab and join in the ritual, everything clicks.
Get ready to decode the sayings that make Maryland’s culinary scene so wonderfully unique.
1. Pass The Old Bay
When a Marylander says this at the dinner table, they’re not asking for a polite dusting.
They want you to load it up like you’re salting a winter sidewalk.
Old Bay isn’t just a seasoning in Maryland—it’s practically a food group, and using it sparingly is considered downright offensive.
The iconic yellow-and-red tin has been blessing crabs, fries, and everything in between since 1939.
You’ll find it at every crab feast, cookout, and kitchen counter across the state.
Outsiders might think a light sprinkle will do, but locals know better.
The crab should be wearing a thick coat of that paprika-celery-salt magic before it even hits your plate.
If you’re not coughing a little from the spice cloud, you haven’t used enough.
That’s the Maryland way, and there’s no turning back once you’ve tasted it.
Location: McCormick & Company, 24 Schilling Road, Hunt Valley, MD 21031
2. If It Ain’t Steamed, It Ain’t Crab
Boiling or grilling crab might work elsewhere, but in Maryland, it’s basically culinary heresy.
True blue crabs are steamed to perfection, often with vinegar in the pot to add moisture and tang.
The steaming process keeps the meat tender and sweet while the Old Bay crust forms that signature flavor shell.
Locals will tell you that boiling waterloggs the crab and washes away the seasoning. Grilling?
That’s just showing off for tourists.
Steaming is the time-honored tradition passed down through generations of crab pickers.
It’s done in massive pots at backyard feasts, waterfront shacks, and crab houses from Baltimore to the Eastern Shore.
The ritual is sacred, and the results speak for themselves.
Once you’ve had a properly steamed Maryland blue crab, you’ll understand why locals are so stubborn about the method.
Location: The Crab Claw, 304 Burns Street, St. Michaels, MD 21663
3. We Don’t Dip Crab In Butter
Butter is for lobster lovers and out-of-towners who don’t know any better.
Real Marylanders reach for the vinegar, preferably apple cider vinegar, to cut through the richness and enhance the natural sweetness of the crab.
It’s a tangy, sharp contrast that makes every bite pop.
The vinegar also helps balance the heavy dose of Old Bay that coats each shell.
Butter would just make everything greasy and mask the delicate flavor of the blue crab meat.
This isn’t some new foodie trend—it’s the way it’s been done for decades.
Walk into any crab house in Maryland and ask for melted butter, and you’ll get a look that says you’ve just committed a cardinal sin.
Vinegar is the secret weapon that locals swear by, and once you try it, you’ll never go back to butter again.
Location: Bo Brooks Restaurant, 2780 Lighthouse Point, Baltimore, MD 21224
4. Pickin’ Crabs is a Sport
Forget baseball—crab picking is Maryland’s true pastime, and it requires skill, patience, and a competitive spirit.
You can’t rush through a pile of crabs.
It’s a slow, messy, social event where everyone gathers around a table covered in newspaper, armed with mallets and knives.
The goal is to extract every last bit of sweet meat from the shell without mangling it. Some folks are lightning fast, while others savor every crack and pull.
There’s friendly trash talk, debates over technique, and the occasional race to see who can finish first.
It’s not just about eating—it’s about the ritual, the camaraderie, and the satisfaction of mastering the art.
Outsiders might find it tedious, but Marylanders treat it like an Olympic event.
Once you get the hang of it, you’ll understand why it’s worth every sticky, spicy minute.
Location: Cantler’s Riverside Inn, 458 Forest Beach Road, Annapolis, MD 21409
5. Get Me A Natty Boh
National Bohemian, affectionately called Natty Boh, is the drink of choice for every true Marylander.
This Baltimore-born brew has been around since 1885, and its quirky one-eyed mascot, Mr. Boh, is as iconic as the crabs themselves.
It’s cheap, cold, and pairs perfectly with a mountain of steamed crabs.
You won’t find Natty Boh at fancy cocktail bars, but it’s everywhere at crab feasts, Orioles games, and backyard cookouts.
It’s the unofficial state beverage, and ordering anything else might raise a few eyebrows.
The drink isn’t fancy, but that’s the point—it’s honest, unpretentious, and deeply tied to Maryland pride.
Outsiders might not get the hype, but locals will defend it fiercely.
Crack open a Natty Boh, dig into some crabs, and you’ll feel like an honorary Marylander in no time.
Location: Pabst Brewing Company (formerly), 1701 North Gay Street, Baltimore, MD 21213
6. We Don’t Do Crab Legs
Crab legs might be popular in Alaska and fancy seafood chains, but in Maryland, they’re considered a tourist trap.
Blue crabs are the stars here, and they come whole—body, claws, and all.
The meat is sweeter, more delicate, and infinitely more satisfying than any king crab leg.
Marylanders take pride in their blue crabs, which are harvested fresh from the Chesapeake Bay. Crab legs feel impersonal and mass-produced by comparison.
Ordering crab legs at a Maryland crab house is like asking for ketchup on a Philly cheesesteak—it’s just wrong. Locals will politely (or not so politely) steer you toward the real deal.
Blue crab country is serious business, and there’s no room for substitutes.
Once you taste the difference, you’ll understand why Marylanders are so fiercely loyal to their local catch.
Location: Gunning’s Seafood, 2740 Solomons Island Road, Edgewater, MD 21037
7. Cream Of Crab Or Maryland Crab
This question divides households, restaurants, and entire counties across Maryland.
Cream of crab soup is rich, velvety, and loaded with chunks of sweet crab meat in a buttery cream base.
Maryland crab soup, on the other hand, is tomato-based, packed with vegetables, and has a tangy, savory kick.
Both are delicious, but locals have strong opinions about which one reigns supreme.
Some families serve both at the same meal just to keep the peace.
The debate is a rite of passage for anyone who spends time in Maryland.
There’s no wrong answer, but be prepared to defend your choice with passion.
Whether you’re team creamy or team tomato, both soups showcase the incredible flavor of Chesapeake Bay blue crab.
Try them both and pick your side—just don’t expect everyone to agree.
Location: Faidley Seafood, 203 North Paca Street, Baltimore, MD 21201
8. It’s Not Real Crab Unless It’s Blue
King crab, Dungeness crab, snow crab—they’re all fine, but in Maryland, none of them hold a candle to the blue crab.
The Chesapeake Bay blue crab is the gold standard, known for its sweet, tender meat and iconic blue-tinged claws.
It’s been the backbone of Maryland’s seafood industry for centuries.
Locals grow up with blue crabs, and anything else just doesn’t feel right.
It’s not snobbery—it’s regional pride and a deep appreciation for what makes their home special.
Blue crabs are harvested locally, supporting watermen and their families who’ve been crabbing for generations.
Eating them is a way to connect with Maryland’s maritime heritage.
If you haven’t had Maryland blue crab, you haven’t truly experienced crab. It’s the real deal, and locals will defend that claim until the end of time.
Location: J.M. Clayton Company, 102 Commerce Street, Cambridge, MD 21613
9. You Can’t Rush Crab Season
Blue crab season in Maryland runs roughly from May through early fall, and locals live by this rhythm like clockwork.
The crabs are at their peak during the warm summer months when they’re plump, meaty, and plentiful.
Trying to get fresh blue crabs in January is like asking for strawberries in December—it just doesn’t work.
Marylanders plan their summers around crab feasts, waiting patiently for the season to kick into high gear.
It’s a celebration of nature’s timing and the hard work of local watermen.
Rushing the season means settling for smaller crabs or, worse, crabs from out of state.
That’s a compromise no self-respecting Marylander will make.
Patience is rewarded with the sweetest, most delicious crabs you’ll ever taste.
When crab season hits, it’s time to drop everything and feast.
Location: Chesapeake Bay Maritime Museum, 213 North Talbot Street, St. Michaels, MD 21663
10. It’s Not A Party Without Crab Dip
Birthdays, cookouts, baby showers, game days—no Maryland gathering is complete without a big dish of hot crab dip.
This creamy, cheesy, crab-loaded appetizer is the ultimate crowd-pleaser. It’s rich, indulgent, and disappears faster than you can say Old Bay.
The classic recipe includes cream cheese, mayonnaise, cheddar, and plenty of lump crab meat, baked until bubbly and golden.
Some folks add a little Old Bay or Worcestershire sauce for extra kick.
Serve it with crackers, toasted bread, or veggies, and watch it vanish in minutes.
It’s the dish everyone asks you to bring, and it’s practically mandatory at any celebration.
Crab dip is more than just an appetizer—it’s a symbol of Maryland hospitality and a testament to the state’s love affair with blue crab.
No party is official until the crab dip arrives.
Location: G&M Restaurant, 804 North Hammonds Ferry Road, Linthicum Heights, MD 21090