05/29/2012 11:48 am ET

Blue Crab's Rebound In Maryland Sparks New Chef Interest

Born and raised in Los Angeles, chef Ben Small had an outsider’s view of the Maryland blue crab. It came in a little plastic bucket, all meat and no claws, the shell ripped away long before it was shipped to the front door of the restaurant. But on a recent Friday, Small’s perspective changed.

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