JUMBO LUMP CRAB CAKES (for the true Marylander or southerner) Few Maryland items are as common on menus in other states as a Maryland crab cake, perhaps only rivaled by Chesapeake chicken. Attempts to reinvent the crab cake, to spice it up, or to change its size never seem to live up to expectations. A true Marylander seeks a crab cake: 1. made of jumbo lump blue crab meat from Maryland; 2. broiled or lightly fried; and 3. held together with little but magic. Messing with a r

This dish highlights the buttery, briny characteristics of scallops fresh from the ocean. At The Kitchen, Chef Steve Quigg uses large shrimp (opt for less than 10 shrimp per pound, commonly labeled “U10”) and dry scallops that are caught and delivered within 36 hours. Quigg recommends spending the extra money for dry scallops if they are available. YOU’LL NEED: 6 quarts homemade or low-sodium vegetable stock ¼ cup olive oil 2 tablespoons finely diced shallots 2 minced garlic

Fisherman’s Inn Shellfish Steampot 6 easy-peel Gulf shrimp (16-20/pound count) 6 Prince Edward Island mussels 6 middleneck clams 1 tsp minced garlic ½ c white wine ¼ c – olive oil 1c – clam or chicken broth 1 tsp – chopped parsley pinch red pepper flakes 2 tsp cornstarch Method: Pre-heat medium size sauté pan, rinse and clean shellfish and add to sauté pan with olive oil and garlic. Cook over medium high heat. As shrimp begin turning pink, add white wine and cover pan. Look

St. Michaels Crab and Steak House delivers seafood with a comfortable, welcoming flair. Eric Rosen, chef and owner, greets those who enter with a huge smile. Guests feel the love and are hooked. Proximity to the water and marina, with a service bar and pool for marina guests, give St. Michaels Crab and Steak House a unique setting. Guests can choose to dine in the tavern, which is the oldest part of the restaurant and said to have been an oyster shucking shed; a waterfront di

Caraway Cakes 1 Large Egg ½ cup Heavy Mayonnaise (Hellmans) 1 Teaspoon Grain Mustard 1 Teaspoon Fresh Lemon Juice 1 Teaspoon Ground Caraway Seeds 1 Teaspoon Old Bay 1 Lb. Jumbo Lump Crab Meat ½ Cup & 1 Cup Fresh Rye Bread Crumbs (use a nice Jewish Rye, not a Dark Rye, Crumble in a Food Processor) Mix egg and mayonnaise until well blended; add mustard, lemon juice, caraway seeds and Old Bay. Mix again. Carefully pick through crab meat for shells and fold into dressing. Fold