Chef Ryan Baird joins us for a wonderful night devoted to what can be done with fresh blue crab meat. Crab dip is the first dish out of the oven. Great flavor and texture!
and it's off to MD Style crab cakes.
Golden and delicious. Ryan gives the basics but says this is done very much by taste, and varies slightly from one day to the next. The crab itself can have a slightly different flavor from batch to batch in terms of sweetness.
We're also having a MD Crab Soup (vegetable based) along with Cream of Crab!
Soups are not very photogenic so we left them out.
Fresh strawberries over pound cake, served in a home-made grenadine glaze finish out the evening.
Chef Ryan will be back on our winter schedule with some more soups to satisfy the soul and the pallet!
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