Spring for a mid-Atlantic foodie is all about asparagus, baby greens and fresh crab! Chef Jimmy Snead has been buying his crabmeat from the same fisherman since 1987, and now he brings Virginia’s best to The Boathouse.

Snead found his secret source when he was working with the Virginia Institute of Marine Science. A crab specialist there steered him toward a particular fisherman, from whom Snead has been buying ever since. The Boathouse has been using local frozen crabmeat during the off season, but the end of March marks the first shipment of fresh spring crab, with its superior texture and flavor.

The Boathouse combines this seasonal delicacy with Rockfish – a spiny grey fish long considered one of the Chesapeake Bay’s great seafood treasures. The two together are a classic Mid-Atlantic pairing of local, seasonal ingredients to enjoy on the waterfront.