Crab Cakes, Hush Puppies, Key Lime Pie & More...

Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!

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PREVIEW TEXT GOES HERE Maryland Crab Cakes with Quick Tartar Sauce When you live in Maryland, eating Chesapeake blue crabs is practically a religion—and, in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to the Eastern shore, where you can look out over the bay and put your feet in the sand. I'd never attempt making steamed blue crabs at home. Live crabs, giant steamers—yikes! But I do often make crab cakes, which are just as delicious and easier to prepare (not to mention eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together... READ MORE Hush Puppies No seafood feast is complete without a big pile of hush puppies, the crispy, bite-sized fritters made from a cornmeal-based batter. There are many unproven theories as to how hush puppies got their name, but my favorite story is that back in the day, hunters and fishermen would fry cornmeal batter for their howling dogs to "hush the puppies" during cookouts and fish-fries... READ MORE Peel-and-Eat Boiled Shrimp with Cocktail Sauce Boiled shrimp are incredibly quick and easy to make. My favorite way to prepare them is Maryland-style: simmered in beer and Old Bay seasoning with homemade cocktail sauce on the side. You'll be amazed by how much cooking shrimp in the shell maximizes flavor and helps retain moisture (it's also less work for the cook!)... READ MORE Chesapeake Corn, Tomatoes & Basil Old Bay seasoning is typically used on seafood, but here it infuses sweet summer corn and tomatoes with a subtle kick of flavor. Add fresh basil and you've got the perfect summer side dish. READ MORE Key Lime Pie I use ordinary supermarket limes to make my "Key lime" pie. Unless you live in the Florida Keys, key limes are hard to find. Furthermore, they're so tiny that you'd need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal – plus it's easier to make. READ MORE
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