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    Two creative crab dishes from Capsize for the true Marylander
    Story by Sarah Ensor | Photos by Caroline J.
    • Jul 26, 2019
    • 3 min

    Two creative crab dishes from Capsize for the true Marylander

    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
    91 views0 comments
    Local Flavors: Scallops Over Truffled Mushroom Risotto
    Admin
    • May 6, 2019
    • 3 min

    Local Flavors: Scallops Over Truffled Mushroom Risotto

    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
    62 views0 comments
    Fisherman’s Inn Chef Dennis Walz Shares a Shellfish Steampot to Savor
    Photos by Caroline J. Phillips
    • Mar 15, 2019
    • 1 min

    Fisherman’s Inn Chef Dennis Walz Shares a Shellfish Steampot to Savor

    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
    114 views0 comments
    A Friendly Gathering Place: St. Michaels Crab and Steak House
    Story by Amelia Blades Steward | Photos by Arden
    • Aug 2, 2018
    • 2 min

    A Friendly Gathering Place: St. Michaels Crab and Steak House

    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
    234 views0 comments
    Carried Away with Caraway cakes prepared by Chef Mike Roberts of Harris Crab House
    Photos by Henley Moore / Recipe by Chef Mike
    • Jun 15, 2018
    • 2 min

    Carried Away with Caraway cakes prepared by Chef Mike Roberts of Harris Crab House

    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
    34 views0 comments
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