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Kent Island is the largest island in the Chesapeake Bay and a historic place in Maryland.To the east, a narrow channel known as the Kent Narrows barely separates the island from the Delmarva Peninsula, and on the other side, the island is separated from Sandy Point, an area near Annapolis, by roughly four miles (6.4 km) of water.
The restaurant sells over 1,000 of its signature crab cakes weekly. [2] They were first served in 1987. [5] Faidley's also ships them nationwide. [6] The crab cakes are made from 1 lb (0.45 kg) of crab meat, saltine crackers, Old Bay Seasoning, and dry mustard. [3]
Traditionally, crabs are steamed in rock salt and Old Bay Seasoning, a favored local spice mixture manufactured in Baltimore for decades. Southern State cooks, Marylanders insist, boil crabs and along with it, boil away all the true flavor. [5] Marylanders steam blue crabs, usually in water, beer and Old Bay Seasoning.
The A.E. Phillips packing plant processed seafood from many of the watermen in the region. In 1956, after a surplus season of crabs, son Brice Phillips and wife Shirley opened the first “crab shack” in Ocean City, Maryland. Brice and Shirley began building a new dining room each year at Phillips Crab House until it finally seated 1400 people.
Faroe Island salmon: pan-sauteed salmon with Champagne-Dijon vinaigrette and fresh rosemary ($34) Grilled sea scallops: served with asparagus, creamed corn, cauliflower-goat cheese puree and ...
Johnson Island: Crab Alley Bay: Queen Anne's County: Kent Island: Chesapeake Bay: Queen Anne's County: Little Island: Crab Alley Bay: Queen Anne's County: Long Marsh Island: Eastern Bay: Queen Anne's County: Parson's Island: Eastern Bay: Queen Anne's County: Philpots Island: Eastern Bay: Queen Anne's County: Wye Island: Wye River: R Somerset ...
In Maryland gathering for steamed crabs is a popular tradition. Terms like "crab boil" and "seafood boil" are not used, due to a different cooking method. The cooking technique is steaming rather than boiling, but the event is similar enough. Crab pots have a raised bottom that keeps a fitted basket above the liquid.
What's on the Cooper's menu? Clams on the half shell: Florida middleneck clams ($10 for 6, $18 for 12) Oysters on the half shell: From Sebastian or Florida west coast ($13 for 6, $25 for 12); blue ...
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