Steaming, Old Bay turn Louisiana crabs into Maryland dish

09/26/2010 | Times-Picayune (New Orleans), The

Maryland crab is distinguished more by the way it's prepared than by the crustacean's exact origins. Crabs imported from Louisiana and other regions are typically steamed rather than boiled, with signature Old Bay seasoning that locals use to give local flavor to everything from seafood to pizza.

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Times-Picayune (New Orleans), The

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