Baked shrimp stuffed with crabmeat keeps regulars coming back to Crisfield. Photograph by Stacy Zarin-Goldberg.
Lined with beer steins, photos of local personalities, and antique oyster plates, this fish house hasn’t changed in more than six decades. You can wait in line for a table in the cramped dining room, but the place to be is amid the regulars enjoying bowls of clam chowder at the horseshoe-shaped bar. As the guys behind the counter crack open oysters and pour icy Millers, they’ll whiz by to take your order. We go for anything crab-centric—lump meat sautéed Norfolk-style in butter, crab imperial, or a cold seafood platter heaped with chilled crabmeat, lobster, and shrimp.