Hot, fresh Maryland crabs, steamed to order.

Maryland Crabs

A hearty seafood pot featuring a variety of fresh seafood.

New England-style Steam Pot

A southern-inspired dish featuring shrimp served over creamy grits.

Shrimp and Grits

A classic southern dish of breaded and fried green tomatoes.

Fried Green Tomatoes

Famous crab cakes crafted from jumbo lump crab meat.

Jumbo Lump Crab Cakes

A decadent pot filled with fresh Maine lobster.

Maine Lobster Pot

A regional favorite made with the freshest ingredients.

Crab Pretzel

A refreshing crush made with ruby red grapefruit juice.

Ruby Red Grapefruit Crush

A hand squeezed drink made with fresh orange juice and premium spirits.

Orange Crush

A selection of raw oysters, clams, peel and eat shrimp, king crab, jumbo lump, and steamed crabs.

Cold Seafood Platter

A tart and refreshing crush made with fresh lemon juice.

Lemon Crush

A creative and refreshing crush made with mango juice.

Mango Crush

In a large pot, fill with 4 quarts of water, 1 cup of apple cider vinegar, 2 tablespoons of salt, and add Old Bay seasoning. If using, place the crab boil bags in the pot.

Prepare the Steamer

Cover the pot and bring the mixture to a rolling boil over high heat.

Bring to a Boil

Once the water is boiling, carefully place the live Maryland blue crabs into the pot. Make sure to layer them if necessary. Cover the pot with a tight-fitting lid.

Steam the Crabs

Steam the crabs for about 15-20 minutes, or until they turn a vibrant orange color and are cooked through.

Cooking Time

Carefully remove the crabs from the pot using tongs and serve hot with additional Old Bay seasoning on the side.

Serve

Live Maryland Blue Crabs

Water

Old Bay Seasoning

Apple Cider Vinegar

Salt

Crab Boil Bags (optional)

In a large stockpot, bring water to a boil over medium-high heat. Add the Old Bay seasoning and stir well.

Prepare the Pot

Add the baby potatoes and corn to the boiling water. Cook for about 10 minutes, or until the potatoes are tender.

Cook the Vegetables

Carefully add the shrimp, mussels, clams, and lobster tails to the pot. Add the minced garlic and stir gently. Cover the pot and cook for an additional 5-7 minutes, or until the mussels and clams have opened and the shrimp are pink.

Add the Seafood

Remove the pot from heat. Discard any unopened clams and mussels. Drizzle the melted butter over the seafood and vegetables. Garnish with fresh parsley and lemon wedges. Serve hot.

Finish and Serve

Large shrimp, peeled and deveined

Mussels, cleaned

Clams, cleaned

Lobster tails, halved

Corn on the cob, cut into thirds

Baby potatoes, halved

Garlic, minced

Old Bay seasoning

Lemon, cut into wedges

Butter, melted

Fresh parsley, chopped

In a large pot, bring 4 cups of water to a boil. Stir in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally until the grits are thick and creamy.

Prepare the Grits

Once the grits are cooked, stir in the heavy cream, butter, and shredded cheddar cheese. Season with salt and pepper to taste. Keep warm.

Add Cream and Cheese

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the skillet.

Cook the Bacon

In the same skillet with bacon grease, add minced garlic and sauté for about 1 minute. Add the shrimp, paprika, and season with salt and pepper. Cook until shrimp are pink and opaque, about 3-5 minutes.

Sauté Shrimp

To serve, spoon the creamy grits into bowls, top with sautéed shrimp, and sprinkle with crispy bacon and chopped green onions.

Combine and Serve

shrimp, peeled and deveined

grits

water

heavy cream

butter

cheddar cheese, shredded

bacon, chopped

garlic, minced

green onions, chopped

paprika

salt

black pepper

Wash the green tomatoes and slice them into 1/4 inch thick slices. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture.

Prepare the Tomatoes

In one bowl, place the all-purpose flour mixed with black pepper and cayenne pepper. In another bowl, whisk together the buttermilk and egg. In a third bowl, place the cornmeal.

Set Up Breading Station

Dip each tomato slice first into the flour mixture, then into the buttermilk mixture, and finally coat it with cornmeal. Ensure each slice is well-coated.

Bread the Tomatoes

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded tomato slices in batches. Fry for 3-4 minutes on each side or until golden brown.

Fry the Tomatoes

Remove the fried tomatoes from the skillet and drain on paper towels. Serve hot, optionally with a side of remoulade or dipping sauce.

Drain and Serve

Green tomatoes

Cornmeal

All-purpose flour

Buttermilk

Black pepper

Cayenne pepper

Vegetable oil

In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and chopped parsley. Be careful not to break up the crab meat too much.

Prepare the Mixture

Fold in the breadcrumbs until the mixture holds together. Season with salt and black pepper to taste.

Add Breadcrumbs

Shape the mixture into 6-8 crab cakes. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Refrigerate the crab cakes for at least 30 minutes to firm up.

Chill

In a large skillet, heat the vegetable oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and crispy.

Cook the Crab Cakes

Remove from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.

jumbo lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

fresh parsley, chopped

breadcrumbs

vegetable oil

Fill a large pot with 4 quarts of water and add 1 cup of sea salt and 2 tablespoons of Old Bay seasoning. Stir to combine.

Prepare the Ingredients

Bring the water to a rolling boil over high heat.

Boil the Water

Add the red potatoes to the boiling water and cook for 10 minutes. Then add the corn on the cob and cook for an additional 5 minutes.

Cook the Potatoes and Corn

Carefully add the live Maine lobsters to the pot. Cover with a lid and cook for 12-15 minutes, or until the lobsters are bright red and cooked through.

Add the Lobster

While the lobster is cooking, melt the butter in a small saucepan. Squeeze the juice of the lemons into the butter and mix well.

Prepare the Butter and Lemon

Once the lobsters are cooked, carefully remove them along with the potatoes and corn from the pot. Serve hot with the lemon butter sauce on the side.

Maine Lobster

Sea Salt

Lemon

Butter

Corn on the Cob

Red Potatoes

In a mixing bowl, combine the cream cheese, lump crab meat, mayonnaise, Dijon mustard, garlic powder, Old Bay seasoning, and chopped green onions. Mix until well combined.

Prepare the Crab Mixture

Preheat your oven to 350°F (175°C). Place the soft pretzels on a baking sheet. Spoon the crab mixture generously over each pretzel, spreading it evenly.

Assemble the Pretzels

Sprinkle the shredded cheddar cheese on top of the crab mixture on each pretzel. Dust lightly with paprika for added flavor.

Add Cheese and Seasoning

Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and sprinkle with chopped parsley before serving. Enjoy your delicious crab pretzels!

Garnish and Serve

Soft Pretzels

Cream Cheese

Lump Crab Meat

Shredded Cheddar Cheese

Mayonnaise

Dijon Mustard

Garlic Powder

Green Onions

Paprika

Parsley

Start by juicing the ruby red grapefruits to obtain fresh juice. Strain the juice to remove any seeds or pulp.

Juicing the Grapefruit

In a large pitcher, combine the ruby red grapefruit juice with honey or agave syrup. Stir well until the sweetener is fully dissolved.

Mixing the Ingredients

Slowly add the sparkling water to the pitcher, stirring gently to combine without losing too much fizz.

Adding Sparkling Water

Fill glasses with ice cubes and pour the grapefruit mixture over the ice. Garnish with fresh mint leaves and serve immediately.

Serving

Ruby Red Grapefruit Juice

Sparkling Water

Honey or Agave Syrup

Fresh Mint Leaves

Ice Cubes

Cut the fresh oranges in half and use a juicer or your hands to extract the juice into a measuring cup until you have about 1 cup of fresh orange juice.

Juice the Oranges

In a cocktail shaker, combine the fresh orange juice, premium vodka, and simple syrup. Add ice cubes to the shaker.

Mix the Ingredients

Shake the mixture vigorously for about 15 seconds to combine and chill the ingredients.

Shake Well

Strain the mixture into a glass filled with ice cubes. Top with club soda and gently stir.

Strain and Serve

Garnish with an orange slice on the rim of the glass and serve immediately.

Garnish

Fresh oranges

Premium vodka

Simple syrup

Club soda

Ice cubes

Orange slice (for garnish)

Rinse the raw oysters and clams under cold water to remove any sand or debris. Set aside.

Prepare the Seafood

In a large pot of boiling salted water, cook the shrimp for 2-3 minutes until they turn pink. Drain and cool under cold running water.

Cook the Shrimp

If using frozen king crab legs, thaw them in the refrigerator overnight. Once thawed, crack them open for easy access to the meat.

Prepare King Crab

On a large platter, arrange the oysters, clams, peeled shrimp, king crab legs, jumbo lump crab meat, and steamed crabs in an aesthetically pleasing manner.

Assemble the Platter

Serve the platter with lemon wedges, cocktail sauce, and melted butter on the side for dipping.

Serve with Accompaniments

Raw oysters

Clams

Shrimp (peeled and deveined)

King crab legs

Jumbo lump crab meat

Steamed crabs

In a pitcher, combine fresh lemon juice and granulated sugar. Stir until the sugar is completely dissolved.

Make Lemon Syrup

Add cold water to the lemon syrup and stir well to combine.