"Of course, crabs are a must, even if for the nostalgia factor alone: I learned how to properly pick a Chesapeake Bay blue crab before my motor functions fully developed. Also, there’s something so satisfying about cracking open those bright red-orange claws, dunking the sweet, luscious meat into a ramekin of drawn butter, and washing it all down with a cold Natty Boh that will never get old for me. Cantler's Riverside Inn, a decades-only, family-owned restaurant about 25 minutes outside of the city is my go-to spot." - Nat Belkov
