Forget the white linen. Toss the silver. For blue crab lovers, fine dining means a table covered in brown paper and claw crackers. The only music they need is the pounding of mallets, as a centerpiece, only a roll of paper towels.
You can find the perfect setting in one of the many area crab houses. Some are seasonal, others open most of the year. Depending on the time you visit, you might be picking blue crabs from the Gulf of Mexico (Louisiana, Texas or Florida), the Carolinas, the Chesapeake and its tributaries, or the Delaware Bay.
Here are some favorites. Hold onto this list after Labor Day. Crabs are often at their heaviest in fall.