Cantler's Riverside Inn

I'm from France and I followed the "Guide du Routard" who said that it's one of the best restaurant of the area. Hard to find if you're not from the area or if you don't have a GPS, but it's worth searching for it ! Wonderful place, maybe too crowdy (but you'll understand it when you'll taste the crabs) you have to come early to avoid waiting. One hammer, one knife, lots of paper, the waitress explains you how to eat the crabs and be ready to ruin your hands and shirt ! But your mouth will thank you for the rest of your life ! Fresh products, so tasteful, delicious, the steamed crabs are spicy just enough (you have the taste of the crab and it's not too spicy) it's a real pleasure ! And that view is so wonderful. Under the terrasse, you can see the fishponds and the blue crabs before they end in your plate (well no you don't have a plate in fact with the "all you can eat crabs menu" as you eat directly on the paper tablecloth) I Highly recommend it and hope to come back there again... more

Really a great atmosphere. A VERY POPULAR restaurant and I can see why. They serve peel and eat shrimp, steamed crabs, crab legs, lots of Old Bay and other seasonings. The Crab Boil includes crab, shrimp, corn etc... It's legit! Not cheap, but worth it. I recommend this restaurant over all others in Annaoplis. more

Best crabs in MD. :-) more

Lewis Review Nothing says summer like an afternoon picking Maryland blue crabs on Cantler's patio overlooking Mill Creek. If you own a boat, you can arrive by water, but thejourney by car from downtown Annapolis is just a few minutes and a world away. The pace here is dictated by how long it takes to steam the crabs in giant kettles and how long it takes one to pick through the shells for the succulent meat. You can't be in a hurry for either. Cantler's is open year-round and offers a full seafood menu for those who don't want to get down and dirty crab-picking (there is a big wash basin out back). But then you'd miss the point for going to Cantler's in the first place. --Nancy Lewis, The Guide, April 26, 2007 more