Blue crab populations hit a record low in the Chesapeake Bay last year. Now they are rebounding slightly, according to the latest crab survey.

The latest report card on the health of the Chesapeake Bay shows mixed results, including good news for oysters, and bad news for blue crabs.

The all-outdoor Chesapeake Crab Shack comes from the team behind Duke’s Grocery and Gogi Yogi.

For the first time ever, the state is limiting how many male blue crabs can be hauled daily.

What could be better than year-round, all-you-can eat blue crab buffet?

It is now at some of the highest levels seen in two decades.

This year’s haul of blue crabs from the Chesapeake Bay is set to be the best in two decades, according to a joint press release from Virginia Gov. Bob McDonnell and Maryland Gov. Martin O’Malley.

The heat has certainly arrived in the nation’s capital, but a summer in D.C. would not be complete without the taste of steamed or boiled crabs — Chesapeake Bay blue crabs, to be exact.

As a native Marylander, it’d be impossible for me to not write about blue crabs as the dish of the week once every summer. They are one of my favorite foods, and as we’re starting to enter August, they’re getting cheaper, larger, and more plentiful. It also helps that due to a ban on the crabbing of females in the Bay, they’re making a resurgence in the Chesapeake. (Most of the ones we see come from the North Carolina and Gulf coasts.)

Adams Morgan mainstay closing For over 15 years, San Marco has been an Italian mainstay in Adams Morgan. It had long been rumored that it would close, but tomorrow night they will be closing their doors for good. So stop by for a last plate of lasagna and wish owners Pino Mele and Roberto Massarin well. Dish of the Week: Blue crabs I’m a little crab obsessed, and I know soft shells have been the…