If you’re driving down toward the tip of Calvert County, you’ve probably seen it. Capt Smith's Seafood sits right there on Solomons Island Road, looking exactly like a seafood market in Southern Maryland should: unassuming, a bit weathered, and perpetually smelling like a mix of Old Bay and the Patuxent River.
It isn't a white-tablecloth kind of place. Honestly, if you’re looking for a candlelit dinner with a wine list that requires a degree to read, you’re in the wrong spot. But if you want crabs that actually feel heavy in your hand or a catfish basket that’s been fried by someone who doesn't believe in "light breading," then this is the local staple you need to know about.
Why Everyone Obsesses Over the Crabs
People get weirdly defensive about their crab spots in Maryland. You have the "I only go to the Eastern Shore" crowd and the "Annapolis or bust" folks. But Capt Smith's Seafood Solomons MD has survived for decades by serving the locals who actually live here year-round. That's a huge distinction.
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They use J.O. Seasoning. Most people outside the state think it’s all about Old Bay, but the real ones know that J.O. sticks better to the shell and provides that saltier, crustier kick that makes a blue crab legendary.
The Crab Size Reality Check
Let’s be real for a second. Crab prices change daily. It’s annoying, but it’s the nature of the bay. You might walk in on a Tuesday and see Jumbos for a price that makes you blink twice, and by Saturday, they're different.
- Male vs. Female: They usually carry both. If you want that sweet, rich roe, ask for the females. If you want the big, meaty claws, stick to the #1 Males.
- The "Heavy" Factor: Don't just look at the size. Pick one up. A "heavy" medium is always better than a "light" large. The staff here—shoutout to guys like Nick who’ve been there forever—will actually tell you if the catch is running light that day. That kind of honesty is rare in tourist traps.
It’s More Than Just a Steamer Trunk
While the steamed crabs are the headline act, the prepared food is where the kitchen really shines. Most people treat this place as a "carry-out and go" market, which it basically is. There’s no real seating to speak of, so you’re taking this stuff to the pier or back to your beach house.
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The catfish basket is surprisingly one of the best things on the menu. It's flaky, white, and actually seasoned. None of that bland, frozen-tasting stuff.
Then there’s the Crabby Eggs. Imagine a deviled egg, but someone decided to pile a mountain of spiced crab meat on top. It’s messy. It’s glorious. It’s $9 for a half-dozen (at least, last time I checked), and they usually sell out by mid-afternoon on weekends.
The Menu You Didn’t Know You Needed
Most visitors just point at the glass case, but you should look at the fryers and the "Crock Pot" specials.
- Crab Dip: It’s loaded with cheddar jack. If you want it hot, you gotta tell them to cook it ahead of time.
- The Crab Pretzel: This thing is a monster. It’s a soft pretzel smothered in that same crab dip and then baked until the cheese gets those little brown bubbles.
- Shrimp Salad: This is a "Captain’s Favorite" for a reason. They don't over-mayo it. You can actually taste the celery seed and the shrimp.
The "Local Secrets" for Visiting
If you show up at 5:00 PM on a Saturday in July, you’re going to wait. Period. The line often snakes out the door because every local in Lusby and Solomons is picking up their dinner at the exact same time.
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Pro Tip: Call ahead. Even for the steamed stuff.
They are located at 13944 Solomons Island Rd S. It’s right before you hit the main "downtown" boardwalk area of Solomons. If you’re coming from the bridge, it’s on your right.
What to Avoid
Don't expect "fast food" speed. Everything is steamed or fried to order. If you’re in a rush to catch a boat, you’re going to be stressed. Also, keep in mind that they are a seasonal business in many ways. While they stay open through the colder months, the variety of fresh-off-the-boat local fish (like Rockfish/Striped Bass) is much better in the fall and spring.
Is It Worth the Drive?
If you're already in Southern Maryland for the Calvert Marine Museum or the Annmarie Sculpture Garden, stopping at Capt Smith's Seafood is a no-brainer. It represents the "Old Solomons"—the version of the town that existed before the fancy condos and the yacht clubs took over. It’s gritty, it’s authentic, and the food speaks for itself.
Your Game Plan for the Best Experience
- Check the Facebook page: They often post daily crab prices and whatever "specials" they just pulled off the boat.
- Get the Smith Island Cake: They usually have slices of the official state dessert near the register. The yellow cake with chocolate fudge icing is the classic, but the lemon is a sleeper hit.
- Ask about the "Black Bottoms": They’re these little cupcake-muffin hybrids that are basically a local addiction.
- BYO Cooler: If you’re traveling back to DC or Northern Virginia, bring a cooler with ice. They’ll pack the fish well, but those Maryland summers are no joke for fresh seafood.
You basically can't go wrong with a pound of large steamed shrimp and a dozen crabs. Just make sure you have plenty of paper towels and a solid table to spread out the newspaper. That's the only way to eat at Capt Smith's.
Next Step: Call 410-326-1134 before you head out to see what size crabs they have in stock today, as the "Jumbos" often sell out by noon on Saturdays.