Miller, the biologist, says that’s not unusual for this part of the Bay at this time of year. Nothing.īut it’s only the first stop on a trip that will take them from the Eastern to Western shore, off the mouths of the Patapsco and Magothy rivers and back to Kent Narrows, about 45 miles southeast of Baltimore's Inner Harbor, by the end of the day. McClair and John Murphy, Morris’s crewman, flip the net to empty it onto a wide wooden platform and begin sorting on their hands and knees through an array of shells, searching for blue crabs. Morris eased the throttle forward and dragged the dredge through the mud for one minute at three knots, then hauled it back up, pausing to rinse the mud out before bringing it on board. A Virginia dredge refers to an eight foot wide piece of equipment with an attached net that gets dropped into the water to dredge for crabs. Roger Morris, a Dorchester County waterman who works under contract with the state’s department of natural resources, dropped a Virginia dredge off the stern of Mydra Ann, his 45-foot Bay workboat, and let the attached chain pay out until the dredge hit bottom 20-some feet below, jolting the boat. On a recent gray January morning, they were working a section of the upper Chesapeake Bay off Rock Hall on the Eastern Shore.Ĭapt. “And that's really just us partnering with academic institutions or other scientists in the region to identify knowledge gaps when it comes to blue crabs and help to fill those knowledge gaps,” McClair said.
They use the results to develop a management program and then they do research. Genine McClair, who runs the Maryland Department of Natural Resource’s blue crab program, says the survey is the first of three steps. “If we tried to do the same thing and get an estimate during the summertime, it'd be impossible.” Miller said that winter is ideal because, “this is the only time of the year that they're not mobile,” he explained. Shaun Miller, a biologist with Maryland’s Department of Natural Resources, says they have to do it in the winter because that’s when crabs hibernate, when they “bury themselves in the mud.” State employees use the information they get to develop harvest regulations for commercial crabbers. Workers are dredging the muddy bottom in the water for crabs, not for the steamer, but for research. In addition, Josh has worked and maintained several high-profile local restaurants such as New Orleans restaurants Manning's, the football family's sports bar, and Seed, a pioneering vegan restaurant.Every year about this time, crews from Maryland’s and Virginia’s natural resources departments head out onto the Chesapeake Bay and its tributaries on boats. Josh Kimble has trained under James Beard Award-winner Chef Hao Gong for a year, learning the arts and techniques of one of the top chefs in the area. Erick is now a proud member and chef of the Maryland Blue Crab House! He also opened and ran several Burgerology restaurants in New York and traveled the globe from Budapest, Rome and more, on cruise ships and in fine dining establishments to cook and train. As a family owned and operated company, Maryland Blue Crab House strives to bring unique flavors to the local community Theron has developed a unique blend of herbs and spices to create his own special seasoning, making mouths water with every bite.Įrick Clements is an experienced chef of 16 years, starting his training with the world-renowned chef Marcus Samuelson (The Food Network), at the Red Rooster in Harlem, NY. Theron McCarthy, owner of Maryland Blue Crab House, has over 40 years' experience in the seafood industry as a crabber and distributor. Beer, wine and soft drinks are available.
While blue crabs are the specialty, the menu also features shrimp-in-shell, steamed or grilled, by the pound, as well as fresh Rockfish, po-boys, burgers, tacos, duck & andouille gumbo, chicken & sausage jambalaya, red beans & rice, some tasty sides, and a simple menu for the kids. You'll also find traditional Maryland classics on the menu, including crab cakes, cream of crab soup, crab pretzel with homemade crab dip, and crab-topped chicken breast on a Brioche bun, known as the Chicken Chesapeake. After working in the seafood industry from their home state of Louisiana for over forty years, shipping Louisiana blue crab to Maryland, the McCarthy family presents the authentic flavors of Louisiana and Maryland together at the Blue Crab House in Mandeville.Ĭrabs are served traditionally or garlic steamed, char-grilled, fried or air-fried in combos and baskets with fries, on salads and sandwiches, in soups, or market price for a quarter dozen.
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