Mud City Crab House   

Although most of the fish, scallops, crabs, shrimp, and mussels served at the Mud City Crab House is freshly caught right here by the shore, some of it comes from New York City. This makes a perceptible difference, because all the seafood is prepared cleanly and lightly, letting the natural flavor speak for itself. Try the Maryland-style hot crabs, grilled swordfish with rosemary butter or the cheeky blackened mahi-mahi in plum-tomato salsa. All of this, plus the friendly, unpretentious atmosphere has made the Crab House a great success since it opened in 1998. During the peak season, people flock here from all around, sporting leathery perma-tans, with children in tow. They camp out in the sun at the outdoor tables and wait two to three hours for a table inside -- it's that good, and the restaurant takes no reservations. The staff will serve you hors d'oeuvres while you wait, and if you grow impatient, all the seafood, is for sale to go at the counter.