Maryland’s blue crab season, which runs until December 15 in the Chesapeake Bay and until December 31 in the Atlantic Ocean and its coastal bays, accounts for over 50% of total U.S. blue crab ...

Marylanders take much pride in the delicate, rich flavor and preparation of Maryland blue crabs dredged from the Chesapeake Bay — responsible for half the blue crab harvest in the U.S. Though ...

Domestic seafood producers in Maryland and Virginia have experienced significant strain due to the influx of imported ...

By Karl Blankenship For decades, Chesapeake Bay cleanup efforts have been driven by a simple equation: Cleaner water equals ...

These crustaceans have been misnamed for two reasons: First, they’re not true crabs, like blue crabs, in that they don’t have a uniformly hard exoskeleton and can’t grow their own shells.

The dumping of crabmeat in the U.S. harms the important Chesapeake Bay fishery and should prompt an investigation by the U.S. International Trade ...

Dylan White plots out some intriguing swing decision data from top MLB prospects to see what kinds of decisions are being made at the plate. Ben Badler returns with more recent news from the world ...

But it’s also the season for an almost genetic hunger: I have to return to Maryland, where I was raised, to eat my fill of steamed crabs. I don’t remember learning how to pick apart a blue ...

Kansas has its barbecue, New Orleans is the epicenter for Cajun cooking, and for Maryland, it's cooked blue crabs. Long before colonists and settlers arrived on the Maryland shores, the indigenous ...

Going to a restaurant for steamed crabs is a good option if you have never eaten or "picked" Maryland crabs before, since your server can give you a rundown of the best way to get to the meat.

Most people agree that crab is delicious. So why aren't more people eating it at home? Aside from the fact that they look a bit like giant spiders (which is, of course, upsetting), crab can be ...