From Our Editors
Christopher Seafood serves up crab-happily scrumptious Chesapeake Bay fare and other varieties of sea- and land-food fashioned by the experienced hands of head chef Kahn Vongdara. Fill an empty bio-tank with a steamy cup or bowl of Maryland crab vegetable soup ($3.95 cup, $5.95 bowl), before savoring a sesame-seared ahi tuna salad served atop seaweed, cucumber, and pickled ginger drizzled with honey-soy vinaigrette ($12.95). The broiled blue jumbo-lump crab cakes, a restaurant specialty, feature a seasoned duo of crab spheres served over organic greens and mango salsa, topped with a citrus-butter chardonnay sauce ($25.95). Crispy fried options include the jumbo coconut-encrusted shrimp with orange-ginger dipping sauce ($8.95), and pastavores will appreciate a dish of seafood linguini marinara, featuring dapper pan-seared shrimp, sea scallops, and mussels that smoothly escort linguini down the throat carpet ($17.95).