There?s no better position for Benjamin Erjavec to be than as the executive chef of The Oceanaire Seafood Room in Baltimore. Erjavec was introduced to seafood at a very young age. “I grew up in Cleveland, so we were always fishing on Lake Erie,” he said. “We would catch perch, steelhead and bass.” Erjavec started as executive chef at The Oceanaire in November 2001 and was promoted to operating partner in February 2006. The restaurant is serving freshly caught stone crabs, which are at the peak of their season, through Feb. 18.

Q What?s the deal with the stone crabs?