There, Executive Chef Zack Mills works his magic with Chesapeake Bay blue crabs. “The meat is sweet, buttery, delicate and delicious,” he says. “It is the best-tasting crabmeat there is.”
Chesapeake Bay blue crab is a quintessential part of Maryland. – Zack Mills, Executive Chef, Wit & Wisdom
Crabbing season on the Chesapeake lasts from April to December.
“The further you get into the summer, the better and better it gets,” says Mills. “What makes that so great is being able to go back, time and time again, and seeing how much bigger and sweeter they get as the year progresses.”
A perfect trifecta
His signature dish, the Crab Trio, proves there’s more than one good way to eat crab. The three parts: a spicy tomato-crab stew, a pan-seared crab cake over a charred corn succotash, and a battered and fried soft-shell crab accented by an avocado purée and marinated cherry tomatoes.
“The Crab Trio definitely evokes the spirit of Maryland in the summer,” Mills says. “We keep it light. All the accoutrements highlight the crab.”
Watch Chef Mills prepare the Crab Trio
Four Seasons Hotel Baltimore
How to properly pick Maryland blue crabs
“There is nothing better than picking crabs and drinking beer,” Mills says. “It draws people in because it’s delicious. But there’s also a sense of community and family when picking crabs. It’s as much of an event as it is a sit-down dinner.”
Picking crab may look complex, but the reward is succulent meat. Before you sit down at Wit & Wisdom, see how Chef Mills turns crab-picking mystery into crabmeat mastery with the step-by-step guide below.
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