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 and crab cakes 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, 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 Hush puppies are crispy, bite-sized fritters made from a cornmeal-based batter, similar to cornbread. There are many theories about how they got their adorable name, but one popular story suggests that hunters and fishermen would fry up cornmeal batter to "hush the puppies" during cookouts and fish-fries... READ MORE Key Lime Pie I use Persian limes, otherwise known as ordinary supermarket limes, to make my "Key lime" pie. Unless you live in the Florida Keys, key limes are near impossible 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 9 Mediterranean Salads Brimming with Summer Veggies 16 Berrylicious Dessert Recipes For Summer Burger Night! 7 Juicy Burger Recipes WHAT YOU'RE SAYING "Made this as written with chocolate chips...Best zucchini bread recipe I've tried! —LORI Zucchini Bread
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