Tyler's Crab House

George Klein, owner of Tyler's Tackleshop and Crab House, catches many of his own fish within a few miles of the dock, which is within sight of the Crab House. At the right time of year, George will have a complete variety of finfish and shellfish available in his seafood case.

Shrimp, steamed and consumed hot or cold, with or without cocktail sauce, can be a delicious appetizer or the main course for dinner. Ask George to steam you up a pound and see for yourself. These are 26/30 count.

Oysters -- if you've never tried fried oysters, you don't know what you're missing. In a stew oysters can be awesome, and for some people, oysters on the half shell can't be beat. And these are local oysters, so you know they're fresh.

Rockfish, king of the Bay. We usually have a good selection of smaller stripers around 20 inches in length, just the right size to fillet for dinner. Their tender white meat can be baked, broiled, grilled, fried, poached, even done in the microwave.

Hard clams, little necks, top necks, cherrystones, quahogs, chowder clams -- it all depends on size and/or where you live. Clams on the half shell, clams casino, or chopped up for chowder, these tasty morsels are welcome guests for dinner.

Smoked fish, both salmon and bluefish, are prepared locally. If you've never tried it, take home a piece. Normally consumed cold, some of these packages never reach home...

Routes 260 & 261 in Chesapeake Beach (410) 257-6610

	George Klein, owner of Tyler's Tackleshop and Crab House, catches many of his own fish within a few miles of the dock, which is within sight of the Crab House. At the right time of year, George will have a complete variety of finfish and shellfish available in his seafood case.
	Shrimp, steamed and consumed hot or cold, with or without cocktail sauce, can be a delicious appetizer or the main course for dinner. Ask George to steam you up a pound and see for yourself. These are 26/30 count.
	Oysters -- if you've never tried fried oysters, you don't know what you're missing. In a stew oysters can be awesome, and for some people, oysters on the half shell can't be beat. And these are local oysters, so you know they're fresh.
	Rockfish, king of the Bay. We usually have a good selection of smaller stripers around 20 inches in length, just the right size to fillet for dinner. Their tender white meat can be baked, broiled, grilled, fried, poached, even done in the microwave.
	Hard clams, little necks, top necks, cherrystones, quahogs, chowder clams -- it all depends on size and/or where you live. Clams on the half shell, clams casino, or chopped up for chowder, these tasty morsels are welcome guests for dinner.
	Smoked fish, both salmon and bluefish, are prepared locally. If you've never tried it, take home a piece. Normally consumed cold, some of these packages never reach home...
Routes 260 & 261 in Chesapeake Beach (410) 257-6610