A weekend of crab-filled hush puppies & puppy drum.

Crispy wok-fried Chesapeake Bay soft shells coated in a sticky, spicy, gingery sauce are a perfect storm of hyper-regional ingredients and imported techniques. This is what food is all about: blending cultures, time and places.

The method for grilling softshell crabs is simple: high heat to get the shells crispy, seasoning & some fat. You can use any fat you want, but the butter added a bit of welcome richness, I highly recommend it. As for seasoning, salt and pepper if you want to keep it minimalist. Old Bay if you know what's up.

This green curry recipe has become a recurring dish after long and hot days on the water. It’s spicy, creamy without being too heavy, and refreshing yet comforting.

It couldn’t be simpler. All you need is a pair of scissors.

These little handheld crab poppers are divine.

Tempura fried and rolled with cucumber, avocado, and old bay mayo, these soft shell crab rolls were light, with a filling crunch, and the most satisfying thing I’ve eaten this June.

Soft shell crabs might be nature’s most perfect food. Fried up, with a slice of ripe tomato and crispy bacon, it’s the essence of summertime on the Chesapeake.

Crab fat possesses a subtle briny sweetness that pairs beautifully with creamy soups.