by Dave Cathey Published: January 30, 2013
A Ravenous Choice

Few cities can claim an affection for a single dish than Baltimore, and the whole of Maryland, has for its crabcakes. And why not? Chesapeake Bay blue crab is a national treasure. If only Lake Hefner could be converted into a haven for crustaceans, the future would, as the poets Timbuk3 suggested, be so bright we'd all be going to Thunder games in shades.

Chesapeake Bay has long been the East Coast's main source of blue crabs with Baltimore becoming a hub of the crab industry. Steamed hard shell crabs, soft shell crabs, and lump back fin crabcakes are as thick in Baltimore as June bugs on a porch-lit screen door on a hot summer night in Pott County.

So you can bet folks within catapulted car of Chesapeake Bay will be eating crab or crabcakes during the Super Bowl. And if they're not, it'll likely be Pit Beef on a kaiser roll, fried Atlantic whiting commonly referred to as Lake Trout or Chicken box, which is takeout wings and fries.

For dessert, they'll probably munch Berger Cookies, and you can be sure the National Bohemian, or Natty Boh as it's known locally, will be consumed en masse. Natty Boh was originally brewed in Baltimore, but is now a part of the Pabst Blue Ribbon family.

— Dave Cathey

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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