Around since 2003, the True Blue-certified crab house strictly sources its crustaceans from Maryland and Southeastern bodies of water. The airy seafood spot has a popular patio fit for cracking steamed crabs in every size. The kitchen stays open until as late as 10:30 p.m. on weekends, with crushes flowing until midnight. Sporadic carryout-only deals include discounts on small or medium crabs. Conrad’s has another sit-down restaurant in Abingdon, Maryland.

Schultz’s Crab House was named an “America’s Classic” by the James Beard Foundation for being a local and timeless favorite. It’s near the water in Essex, but it’s more of a no-frills dining room. Think: wood-paneled walls, nautical vibes, and crabs stacked high on cafeteria-style trays. Schultz’s opens daily at 11 a.m. all year long.

Situated on the south side of Baltimore in Locust Point is this easy-going crab house with rooftop views of the Baltimore skyline and harbor. L.P. Steamers is also one of the best places to knock back cheap beer, including pitchers of Natty Boh. Crab-picking is a year-round event here.

This tiny, tucked-away crab house in Curtis Bay has been serving up Maryland comfort food for decades, and the top draws are the steamed crabs, crab dip, and crab cakes. The restaurant underwent a renovation during COVID-19 and reopened with a spacious patio near Stoney Creek and the drawbridge. Steamed crabs remain on the menu through the first week of October.

The only complaint about The Point is usually the wait. During the summer, it can take up to two hours to get a table at this no-reservations restaurant overlooking a cute creek. However, there is now an online ordering option if you want to pick up and picnic on the dock or boat instead. The medium and jumbo steamed crabs do not disappoint, but there is also an entire menu of seasonal and locally sourced seafood dishes from chef Bobby Jones. The Point stays open all year.

Harris is one of the iconic crab houses on Kent Island. During the week, it offers an all-you-can-eat steamed crab special that goes for a market rate (call ahead for the latest pricing). Try to snag seats in an outdoor pavilion that boasts waterfront views and live music. Check social media for sporadic AYCE crab feast nights.

The seasonal crab deck at Fisherman’s Inn, opening for the season on Monday, April 17, is a large outdoor bar and restaurant that overlooks Kent Narrows. Steamed and seasoned crabs come by the dozen or half dozen. The jumbos are meaty, and the tropical cocktails are served by the bucket. Be sure to swing by the companion market on the way home to stock up on fresh crab cakes and seafood packaged on ice. Open 11 a.m. to 10 p.m. daily. The deck doesn’t take reservations, but patrons can join a wait list at peak time. Steam pots with all the fix-ins include helpings of hard crabs, clams, steamed shrimp, and steamed mussels.

The original Mike’s Crab House comes with a view of the South River. The crabs are the main draw, but the butter corn hush puppies are a favorite as well. For a similar experience with half the wait time, head to Mike’s Crab House North in Pasadena, Maryland. Large crabs run $85 per dozen all day Monday to Thursday and until 5 p.m. on Fridays.

The coastal cottage town of St. Michael’s is home to decades-old seafood house The Crab Claw, which offers the ultimate crab-cracking, Old Bay-blasted experience right on the inner harbor. Its steamed-and-seasoned namesake is served by the dozen or individually. Open 11 a.m. daily from March through October.

This combination tackle shop and seasonal crab house is as local as it gets. Diners either order crabs by the half or whole bushel. This takeout spot has reasonable market rates, and it’s adjacent to Chesapeake Beach and Breezy Point Campground, where there are numerous picnic tables for alfresco dining. Crab-picking here typically dies down by November or December, but the seafood house remains open year-round.

Located In southern Maryland, local favorite Captain Billy’s offers sunset views of the Potomac, along with steaming mounds of Old Bay seasoned crabs served by the dozen. Be sure to save room for dessert, too. The corn fritters with sugar and honey are a specialty. Hours are Friday to Sunday starting at 11 a.m.