Savannah Crab Cakes with Herb Mustard Aioli

Savannah Crabcakes

Makes 8 Servings I learned to make crab cakes while training under Chef Robert W. Lee at the Harrisburger Hotel in the mid 1960’s. I created this version for the Baltimore Fishmarket in 1988, which sold 500 pounds of the delicacy a week. [box type=”shadow”]Ingredients: 1/4 cup butter (1/2 stick) 1 small onion minced 4 egg yolks 2 teaspoons Coleman’s …

Oyster and Shrimp Purloo

The Geechee-Gullah Influence Some of the strongest influences on US cuisine came from African slaves, the people who least intended to be here. American food is inconceivable without barbecue in its many variations, all kinds of fritters and a mess of greens. Indeed Africans brought with them important techniques including smoking meats, frying grains and legumes into fritters, boiling leafy …

Hoppin’ John

Hoppin’ John is one of the dishes that Chef Lee exposed me to when I was at the Harrisburgher Hotel in Harrisburg, PA as a young cook in the mid 1960’s. He had learn to make it from a black lady while he working in Charleston South Carolina. He said she was very clear that you should never uncover the …

Sea Island Smothered Shrimp and Creamy Stone Ground Grits

Sea Island Smothered Shrimp and Creamy Stone Ground Grits

[box]Shrimp Stock Makes 1/2 Quart 1/8 cup peanut oil 3/4 pound shrimp shells 1 rib celery (coarsely chopped) 1 small carrot (coarsely chopped) 1 small onion (coarsely chopped) 2 cloves garlic (chopped) 1 quart water 1/8 cup dry white wine 1 tablespoon tomato paste 1 sprig parsley 1 sprig thyme 2 each black peppercorns 1 each bay leaf [/box] [box]Heat …