{"id":125429,"date":"2017-06-20T10:15:29","date_gmt":"2017-06-20T14:15:29","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=125429"},"modified":"2020-01-23T14:23:33","modified_gmt":"2020-01-23T19:23:33","slug":"maryland-crabs-with-zack-mills","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/maryland-crabs-with-zack-mills\/","title":{"rendered":"Chef Zack Mills Reveals Why You Can\u2019t Miss Maryland Blue Crab Season"},"content":{"rendered":"
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Ask anyone in Baltimore or on the Eastern Shore \u2013 or anywhere else in Maryland, for that matter \u2013 and most will have a strong opinion about the best way to eat crab.<\/p>\n

Mine? Surrounded by the unparalleled waterfront views at Wit & Wisdom, A Tavern by Michael Mina<\/a>, at Four Seasons Hotel Baltimore<\/a>.<\/p>\n<\/p><\/div>\n<\/div>\n

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There, Executive Chef Zack Mills works his magic with Chesapeake Bay blue crabs. \u201cThe meat is sweet, buttery, delicate and delicious,\u201d he says. \u201cIt is the best-tasting crabmeat there is.”<\/p>\n<\/p><\/div>\n<\/div>\n

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Chesapeake Bay blue crab is a quintessential part of Maryland. \u2013 Zack Mills, Executive Chef, Wit & Wisdom<\/span>\n <\/p>\n<\/p><\/div>\n

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Crabbing season on the Chesapeake lasts from April to December.<\/p>\n<\/p><\/div>\n<\/div>\n

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\u201cThe further you get into the summer, the better and better it gets,\u201d says Mills. \u201cWhat 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.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

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A perfect trifecta<\/h2>\n<\/p><\/div>\n<\/div>\n
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Chef Mills’ signature dish, the Crab Trio, is a great way to try a little of everything that Maryland Crab season has to offer.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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