Padded oysters (also occasionally called “patted” oysters) get their name both from the method–coating the oysters in crumbs– and the practice of binding two oysters together in a single patty. It’s a bit of an old fashioned technique but you still see it on the menus of more homey seafood joints in the DelMarVa. A few churches in the Baltimore area still hold padded oyster fundraisers in the fall. The oysters sold at Sterling’s were most often padded unless you lucked out and got one giant oyster.
A Baltimore Thanksgiving Traditon!
A classic cake from the Mid-Atlantic
A vegan take on the classic crab soup. I had come across some recipes that had you use hearts of palm to mimic seafood in lobster rolls or crab cakes. I have to say I was intrigued but was slightly less than convinced it would be as good as […]
The best truffles rolled in chocolate sprinkles, inspired by Baltimore’s Rheb’s Chocolates.
Restuarant-worthy Baltimore lump crab cakes with little filler and a secret ingredient–Ritz crackers!
Ingredients: for the dressing: 3 tablespoons finely grated parmesan 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil tiny pinch salt freshly ground black pepper for the salad: 2 heads romaine lettuce, chopped 1-pint cherry tomatoes, halved (I used an heirloom mix) 1/3 cup large Spanish pimento-stuffed olives […]
Ingredients: for the filling: 8 oz. cream cheese, at room temperature 1/3 cup sugar 1 beaten egg 6 oz. mini semisweet chocolate chips for the batter: 1 1/2 cups flour 1 cup sugar 1/3 cup cocoa 1 teaspoon baking soda 1 cup water 1/3 cup canola oil 1 1/2 teaspoon […]
for the dip: Ingredients: 1 cup blue crab claw meat 1 cup lump blue crab meat 1 cup cream cheese, at room temperature 3⁄4 cup sour cream 1⁄4 cup Frank’s® RedHot® Original Cayenne Pepper Sauce 2 1⁄2 tablespoons mayonnaise 1 1⁄2 tablespoons Chesapeake Bay seasoning (Old Bay) 1⁄2 tablespoon […]
Ingredients: for the oysters: 2 pints oysters 1 1/3 cup self-rising cornmeal mix 2/3 cup flour 1/4 cup Old Bay (low sodium okay) canola oil for frying for the Old Bay remoulade: 1/4 cup mayonnaise 1 1/2 tablespoons dill relish 1 teaspoon Old Bay 1/4 teaspoon dry mustard (powder) juice […]