After working in the seafood industry from their home state of Louisiana for over forty years, shipping Louisiana blue crab to Maryland, the McCarthy family presents the authentic flavors of Louisiana and Maryland together at the Blue Crab House in Mandeville.

Crabs are served traditionally or garlic steamed, char-grilled, fried or air-fried in combos and baskets with fries, on salads and sandwiches, in soups, or market price for a quarter dozen. You'll also find traditional Maryland classics on the menu, including crab cakes, cream of crab soup, crab pretzel with homemade crab dip, and crab-topped chicken breast on a Brioche bun, known as the Chicken Chesapeake.

While blue crabs are the specialty, the menu also features shrimp--in-shell, steamed or grilled, by the pound, as well as fresh Rockfish, po-boys, burgers, tacos, duck & andouille gumbo, chicken & sausage jambalaya, red beans & rice, some tasty sides, and a simple menu for the kids. Beer, wine and soft drinks are available. Open 7 days for lunch and dinner.

ABOUT THE CHEFS:

Theron McCarthy, owner of Maryland Blue Crab House, has over 40 years' experience in the seafood industry as a crabber and distributor. As a family owned and operated company, Maryland Blue Crab House strives to bring unique flavors to the local community; Theron has developed a unique blend of herbs and spices to create his own special seasoning, making mouths water with every bite.

Erick Clements is an experienced chef of 16 years, starting his training with the world-renowned chef Marcus Samuelson (The Food Network), at the Red Rooster in Harlem, NY. He also opened and ran several Burgerology restaurants in New York and traveled the globe from Budapest, Rome and more, on cruise ships and in fine dining establishments to cook and train. Erick is now a proud member and chef of the Maryland Blue Crab House.

Josh Kimble has trained under James Beard Award-winner Chef Hao Gong for a year, learning the arts and techniques of one of the top chefs in the area. In addition, Josh has worked and maintained several high-profile local restaurants such as New Orleans restaurants Manning's, the football family's sports bar, and Seed, a pioneering vegan restaurant.