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Steamed Crabs

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Richard Gorelick and The Baltimore Sun | June 26, 2013
The 10Best website, a division of USA Today Travel, is running a readers' choice contest to determine the food that most defines a city or region in the United States. There are 20 food-place combos vying for the Best Iconic American Food title. So, is it San Francisco and its cioppino, Philadelphia and its cheese steak or Charleston, S.C., and its shrimp and grits. Or is it Baltimore and its crabs? The contest launched on Monday and runs through July 24. You can vote for one place, once a day. On the second day of voting, Baltimore and its crab cakes were in second place, behind Wisconsin and its cheese curds.
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ENTERTAINMENT
By Donna M. Owens, For The Baltimore Sun | June 17, 2014
The recipe is familiar, but with a fresh twist. Mix the salty, crunchy goodness of traditional munchies with the spicy kick reminiscent of Maryland's steamed crabs - and add the power of several professional Baltimore athletes for good measure - and you've got a new line of snacks with hometown flavor. Crab-inspired cheese curls, buttery popcorn and sunflower seeds are some of the product offerings from Home Team Snacks, headquartered in Carroll County. Launched in 2012, the company is the brainchild of Marc Heyman and Jeff Hinton, 49-year-old Baltimore-area natives who grew up in Mount Washington and Catonsville, respectively.
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NEWS
By Raymond L. Sanchez and Raymond L. Sanchez,Evening Sun Staff | December 6, 1990
Most Baltimoreans love to devour steamed crabs, but a local woman found a novel use for the tasty crustaceans.Beatrice Jones, 27, concealed 460 vials of "crack" cocaine in a bag of steamed crabs. Yesterday she pleaded guilty in Baltimore Circuit Court to possession with intent to distribute the drug."It was different," Assistant State's Attorney David Copperthite said outside court. "It's the first time I've ever seen anybody carry the dope in steamed crabs.""This is truly a crime against the city," the prosecutor said.
NEWS
May 8, 2014
As summer draws near, Americans anticipate coming delights - a cabin in the woods, a blanket on a beach, a boat on a river. In Maryland, that iconic image is a table laden with steamed crabs. Thus has it been for generations in the "land of pleasant living. " It was with heavy hearts, then, that Marylanders took in the news last week from the Smithsonian Environmental Research Center in Edgewater that they could expect another season of relatively scarce, and therefore expensive, blue crabs.
FEATURES
By ROB KASPER | August 7, 1996
It is a sign of summer when your coffee changes color. On warm afternoons you drop ice cubes in your coffee and add a shot of cream. The cream cloud descends on the ice cubes, like an ocean wave rolling over rocks at the beach. The color of the coffee changes from black to mocha, and the personality of the drink changes from a hot, start-your-engine beverage to a cool, indulgent companion.It is a sign of summer when you find yourself lingering in a neighborhood restaurant, Kelly's, in the 2100 block of Eastern Ave., on a Friday night waiting for your order of carryout crabs.
NEWS
By Joe Nawrozki and Joe Nawrozki,SUN STAFF | April 28, 2000
As a teen-ager, Michael Pangalis fulfilled a childhood dream, running away from home to become a clown in the circus. But his parents had other ideas. They drove nonstop from their Essex home to the Ringling Bros. and Barnum & Bailey Clown College in Sarasota, Fla., grabbed their son and said, "Michael, you're going to run the restaurant." "And so I ran the restaurant," Pangalis said yesterday, sitting at one of his tables drinking black coffee. "Now, I don't run the restaurant." After 54 years, Pangalis and his family will serve their final Greek salad and the last pile of steamed crabs today at his A-1 Crab Haven at Old Eastern Avenue and Stemmers Run Road.
NEWS
By Tim Craig and Tim Craig,SUN STAFF | June 21, 2000
As the number of visitors to Baltimore surges, so does the appetite for steamed hard-shell crabs. Hordes of tourists are descending on the city in search of the fabled Baltimore crab house and its specialty, steamed hot `n' spicy and traditionally served in heaps on papered tabletops with this town's equally famous how-ya-doin'-hon hospitality. "We ate them yesterday in Silver Spring, but I want Baltimore's - the super crab," said Silke Hensel, 37, a visitor from Germany who toured the Inner Harbor recently with her family.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | September 17, 2000
People like to eat steamed crabs on the waterfront. The concept is so obvious you wonder why more crab houses don't open near the water in the first place, instead of, say, in windowless dining rooms on Bel Air Road. Of course, Bo Brooks, the Bel Air Road crab house in question, was a neighborhood institution and did very well just where it was. But times change, as do neighborhoods. This summer, to the delight of Baltimoreans and tourists alike, the crab house moved to spiffy new quarters in Canton.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special to the Sun | August 2, 2007
Whump, whump, thwack! Whump, whump, thwack! There we were, smacking our steamed crabs with wooden hammers at Reter's Crab House and Grille in Reisterstown, when my 9-year-old daughter started singing, "We will, we will rock you." Poor:]
ENTERTAINMENT
June 5, 2003
Last week's question: How often do you go to the beach during the summer? 5.6 percent Weekly (2 votes) 13.9 percent Twice a month (5 votes) 2.8 percent Monthly (1 vote) 41.7 percent A few times (15 votes) 36.1 percent Never (13 votes) 36 total votes This week's question: What is your favorite summer treat? Anything grilled Boardwalk fries Ice cream Italian ices Snowballs Steamed crabs Vote at www.sunspot.net / live. Post your answer and see what others have to say, then look for the results (and a new question)
NEWS
By Benn Ray benn@atomicbooks.com | May 6, 2014
Here's a fun, "What If" type of game I like to play. I call it "Hampden Needs What?" And then I try to imagine what our neighborhood could use that it's lacking. In the past, I've said things like a barbeque joint (and when Blue Pit BBQ & Whiskey Bar opens at (1601 Union Ave., we'll have one). I've also suggested brick oven pizza, and now, we have one, with The Arthouse at 1115 W. 36th St. When Paulie Gee's opens at 3535 Chestnut Ave., we'll have two. I've said maybe a good ol' ashioned beer hall, and then De Kleine Duivel opened at 3602 Hickory Ave)
NEWS
Dan Rodricks | May 3, 2014
A couple of years ago, the governor of Maryland stood on a dock on South River, a bushel of steamed crabs at his feet, telling everyone it was OK to eat Chesapeake blue crabs again - sort of like the mayor in "Jaws" telling everyone it was OK to go back in the water. "I am glad to report that the population of the blue crab is now at a 19-year high," the governor said in April 2012. There was so much excitement about the comeback of the blue crab that the state launched a "True Blue" marketing campaign, identifying and promoting restaurants and markets selling Chesapeake lump.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 26, 2013
The 10Best website, a division of USA Today Travel, is running a readers' choice contest to determine the food that most defines a city or region in the United States. There are 20 food-place combos vying for the Best Iconic American Food title. So, is it San Francisco and its cioppino, Philadelphia and its cheese steak or Charleston, S.C., and its shrimp and grits. Or is it Baltimore and its crabs? The contest launched on Monday and runs through July 24. You can vote for one place, once a day. On the second day of voting, Baltimore and its crab cakes were in second place, behind Wisconsin and its cheese curds.
FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | May 29, 2013
For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please). These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture. But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.
FEATURES
By Kit Waskom Pollard,
For The Baltimore Sun
| May 21, 2013
My most vivid childhood memories involve crabs: checking the crab pots tied to my grandparents' pier in Annapolis, picking crabs for hours at a long table in my parents' backyard, listening carefully to my grandfather's instructions about how to capture every single bit of delicious meat out of a crab. And "helping" my father steam crabs at home, in our kitchen. Steamed crabs are readily available at many Baltimore restaurants and carryout seafood houses: You can buy them already cooked and seasoned, ready to toss on the table and pick.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 13, 2013
If you can find steamed crabs in Baltimore, consider yourself lucky. Bo Brooks in Canton has an outgoing voice message telling customers there aren't any crabs. A hostess confirmed the bad news. The crabs aren't coming in. The problem is on the supply side. The Maryland crab harvest doesn't begin until April 1, and the supply from the winter harvest from the Gulf of Mexico has dwindled. "This is the worst winter we've had in recent memory," said Dan Donnelly, general manager of Cantler's Riverside Inn in Annapolis, who said his suppliers simply don't have crabs to give him. "If they did, I'd be getting them," Donnelly said.
FEATURES
By Suzanne Loudermilk | July 5, 2000
A taste for crabs Even if you haven't grown up feasting on steamed crabs like many Marylanders, "Cooking with Crab: Best-Loved Recipes and Menus From Chesapeake Bay Gourmet," will turn you into a crustacean lover. The book (QVC, 2000) by Baltimore native Margie Kauffman features recipes such as Steamed Crabs Maryland Style, Crab Gazpacho, and Asparagus and Crab Quiche. Kauffman should know her stuff as co-owner of Baltimore-based Chesapeake Bay Gourmet, which sells crab cakes and other gourmet seafood products.
NEWS
Jacques Kelly | July 13, 2012
Catonsville's business district does not seem to change much. Large-scale development has skipped over Frederick Road and left the core of the 19th- and 20th-century shop fronts facing the old turnpike and streetcar route alone. It's clean and orderly, but not gentrified or given to a faux-Nantucket boutique treatment. The street has never surrendered its small-town feel, and the residents like it that way. I spoke with Lynn Tawney Street, who is a big believer in the small-town charms of the neighborhood where she has lived her entire life.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | November 5, 2011
S & J Crab Ranch opened up this September on a stretch of Pennsylvania Avenue that, give or take a burrito joint or an Asian carryout, is more or less Towson dining in miniature. S & J is definitely a departure from the previous few tenants of its restaurant space — Jade East, Olive & Sesame and most recently, Osaka Asian Fusion. S & J also stands out from its neighbors. It's got something different — steamed crabs. The S in S & J Crab Ranch is Steve Recher, owner of Towson's successful Recher Theatre , and the J is James Kahn, a Baltimore County native with 30-some years' experience in the restaurant business, much of it from the supply side.
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