Inside, a rendering of today's special - a fish-fry combination and crab soup - is etched across a blackboard by the bar. The spicy scent of Old Bay seasoning fills the air. "Revolution," by The Beatles, plays softly in the background.
Out on the deck, casually dressed diners crack open crustaceans on this sunny October afternoon.
This is Cantler's Riverside Inn, one of the area's quintessential crab houses. And it recently marked its 35th year of serving up the sweet buttery meat of the Maryland blue...
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Bay Crabs - 2009-11-08 10:55:49
I am a fan of Cantler's and of steamed crabs but it boggles my mind that it is a drawing point to serve crabs that come out of the Chesapeake. I wouldn't eat anything that comes out of that filth. If I wouldn't swim in it, I surely won't eat what lives in it.
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Thomas Frankowski - Annapolis, MD - Karma: Neutral
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