♪ ♪ ♪ ♪ My mother's from the Tidewater of Virginia.

I started eating crabs at two.

LAUREN: Mm-hmm.

LAURITA: And then Lauren said she started eating crabs at five.

LAUREN: I think I was younger than that.

I have a picture... LAURITA: You were probably like two or three.

LAUREN: Of me and Dad.

I was sitting at the table and he was doing crabs.

LAURITA: Yes.

LAUREN: And I was picking my own crabs, too, so we've been crabbin' for... LAURITA: A long time.

LAUREN: The majority of our lives.

Yeah.

LAURITA: A long time.

LAUREN: The majority of our lives.

LAURITA: And we are professional crab pickers.

LAUREN: I would say so.

SINA: Hi, ladies.

How we don' today?

LAUREN: Good.

LAURITA: Hi.

LAUREN: How are you?

LAURITA: How are you?

SINA: Great.

Welcome to The Crab Claw.

LAURITA: Thank you.

LAUREN: Thank you.

SINA: We have a table set up right over here for you.

Have a seat.

I got a drink list here for you.

LAUREN: Thank you.

SINA: And I'll go ahead and grab some waters.

WAYNE: The Crab Claw started in 1965 by Bill and Sylvia Jones.

Before it was a restaurant, it was actually a shucking company called the Eastern Shore Clam Company.

And, matter of fact, the restaurant is built around the original plant.

They canned oysters and clams and they bought crabs, also, across the pier.

And once that turned into The Crab Claw, that's when Bill and Sylvia Jones said, "We want to make sure this has everything to do with local rockfish."

You know, local crabs, the soft-shell clams, the soft-shell crabs, anything that we can possibly get from these waters and support our watermen as well, that's what the restaurant's about.

Laurita and Lauren, they're going to be starting with a little smattering of appetizers.

I'm gonna get some of the large steamed shrimp, and then we're gonna work 'em into a fried seafood sampler which is... We call it the Bounty of the Bay.

LAUREN: What are these?

LAURITA: These are clams.

LAUREN: Okay.

And I know this is the shrimp.

LAURITA: Yep.

This is our fish.

LAUREN: Right.

LAURITA: Obvi.

LAUREN: Flounder.

Yeah.

LAURITA: These are fried oysters, so you might wanna try these and see if you like 'em fried.

LAUREN: Okay.

What are you starting with?

LAURITA: I've already had an oyster.

I'm gonna have another.

LAUREN: A true testament of a good crab cake is if it has a lot of crab meat and not a lot of filling.

And you just see so much meat.

LAURITA: Mm-hmm.

LAUREN: And that is what this is.

LAURITA: Whoo.

SINA: Right, I've got the corn here.

LAUREN: Yum.

LAURITA: That looks so good.

SINA: Let me know if you need a little more butter for that.

LAURITA: Ah, baby.

LAUREN: Look how big he is.

SINA: So these are actually, um, Wye River monsters.

LAUREN: Wow.

LAURITA: Oh, my.

SINA: As you can see, they are like dinosaurs.

LAURITA: They're monsters.

LAUREN: Huge!

LAURITA: They're massive.

SINA: So...

This is what I do for all my customers who order crabs from me.

LAURITA: Thank you.

SINA: Whether it be the Maryland crabs, snow crabs or lobsters.

Okay?

One, two, three, pose.

Perfect.

LAURITA: Thank you.

LAUREN: Thank you.

SINA: You're welcome.

Enjoy.

LAUREN: I'm going straight for the crab meat.

LAURITA: Mmm.

LAUREN: All right, so what are these, Mom?

The monuments are the?

LAURITA: Males.

LAUREN: Males.

And the capitol is the females.

I don't think we have any females.

LAURITA: I'm, I'm all, I'm okay with that.

LAUREN: I like the males better.

LAURITA: But you've gotta try the corn.

LAUREN: I will.

I'm gonna eat this crab first.

LAURITA: It's really fresh and sweet, and you know what?

The farm to table and the bay to table... LAUREN: Bay to table.

LAURITA: Is amazing here.

(squawking) LAUREN: I hear you.

That's how I feel about these crabs too!

(imitates squawk) (laughs) WAYNE: I am proud of the amount of time I spend here at the restaurant and on this bay.

I was born and raised here, and I invite everyone else to come and see what I fell in love with and lots of other people have fallen in love with as well.