The blue crab, only found in the waters of the western Atlantic Ocean and Gulf of Mexico, is the Maryland State Crustacean and the subject of widespread fishery. Known for their extremely painful pinch and particularly aggressive nature, even out of the water, it has nonetheless become a local delicacy of the Old Line State.

The Chesapeake Bay, located in Baltimore, Maryland, is particularly well-known for the availability of blue crabs, and is the east coast's main source for the crustacean. Blue crabs are one of the most important economic items harvested from the Bay.

Baltimore is also an important hub of the crab industry in general. In 1993 the combined harvest of the blue crabs was valued at around 100 million U.S. dollars, but late in the 20th century, the Maryland Department of Natural Resources imposed stricter harvesting guidelines for blue crabs in order to increase its dwindling population. These guidelines included limiting the days and times during which they could be caught and increasing the legal size from 5 to 5.25 inches. By 2000, the combined harvest was worth around 45 million dollars. Still, blue crabs remain a popular food in the Bay area, with additional harvest shipped in from North Carolina, Florida and Texas to satisfy demand from local eateries.

Blue crabs are generally harvested by using a crabpot made out of wire mesh. The crabpot contains two to four entrances for the crabs, lured to enter with bluefish, eel or chicken as bait, that prohibit exit. This can be as simple as using hinged panels that draw close as the crabpot is raised from the water. Crabs can also be caught using a trotline, which, while more efficient, requires more equipment and effort from the fishermen, as each crab has to be netted when the line reaches the water surface. Other methods include wading through the water with a dip net and using a single baited line similar to fishing.

Blue crabs remain a popular dish in the Chesapeake Bay area, and are served at many restaurants, bars and hotels in Baltimore. Traditional Maryland preparation of crabs involves steaming them in Old Bay Seasoning, a local blend of herbs and spices, and rock salt. The meat is then extracted with the use of knives, wooden mallets and one's hands. The crabs are eaten on tables spread with brown wrapping paper or old newspapers and cold beer is considered the best beverage to accompany the meal, and is thrown on the crabs during the steaming process. Soft shell crabs and crabcakes are also available.