Once you get the perfect Maryland Crab cake to your door, it’s important to make sure you treat it with the care it deserves. There is so much that goes into the process of creating our famous crab cakes, from the crabbers on the boat, to our culinary team, and straight to your door, we …
Ingredients 1 dozen top neck clams 1lb jumbo lump crab meat 1lb spaghetti 1/4 cup kosher salt 8 oz bacon, sliced (tip- freeze for one hour before slicing to make it easier) 8 cloves of garlic, sliced 1 egg + 5 yolks 1.5 cup Romano cheese (or Parmesan or pecorino) 1 cup extra virgin olive …
https://youtu.be/-MupvOIbasw A perfect Maryland summer dish! Ingredients Old Bay Sweet Corn 2 Tablespoon canola oil 6 Ears corn, kernels cut from the Cob 1 Small Yellow Onion, Small Diced 1 Small Jalapeño, Small Diced 1 Clove Garlic, minced 1 cup Heavy Cream Old bay and Sugar to taste 4oz butter Pan-Seared Scallops 2 tablespoon Canola …
The Inaugural Halloween Golf Classic will be a testament to the resiliency of our community! Despite COVID’s decimation of local businesses & charities, this event will shine a bright light on the power of unity. Benefiting Special Olympics Maryland & Show Your Soft Side, this gathering promises to be the talk of the town for …
Our recent golf tournament raised over $45,000 for local charities – including The Brigance Brigade Foundation and The Leukemia & Lymphoma Society. We are extremely humbled to be in a position to serve the community! Watch the video on Yahoo News
I am often asked the questions “What makes Maryland crabs the best” and “When is the best time to get crabs?” The answers are simple but complex at the same time. Maryland crabs are the best because of the “mustard” as we call it, that bright yellow liquid, that sweetens the meat of the crab. …
The Difference in Maryland and out of State Crabs Read More »
[youtube id=”nIqG6CSCUHc” width=”700″ height=”350″ autoplay=”yes” api_params=”” class=””] In this month’s newsletter Chef Tony shows you an easy and healthy way to prepare our famous crab cakes.
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