Out at Ozello, at the end of a wonderfully twisty road through the salt marsh, Peck's serves whole soft-shell blue crab caught and farmed on site. They keep their own crab tanks behind the restaurant — molting blues that are pulled the moment their shells go soft and fried whole with garlic butter.
The setting is rough — a wood-frame building with screens for windows and an outdoor deck over the inlet — and the wait can be long on weekends. Worth it for the soft-shell. Closed Mondays.