| 1 |
Steamed Shrimp |
Classic Eastern Shore. |
2 lb shrimp; ½ cup beer; 2 tbsp cider vinegar; 2 tbsp Chesapeake |
Steam 4–6 min; toss with spice. |
| 2 |
Crab Cakes |
Mustard & celery seed shine. |
1 lb lump crab; 1 egg; 2 tbsp mayo; 1 tsp Dijon; 1 tbsp Chesapeake; ½ cup crumbs |
Gently fold; form cakes; sear 3–4 min/side in butter. |
| 3 |
Bay Chicken Drumsticks |
Crispy, spicy skin. |
12 drumsticks; 2 tbsp oil; 2 tbsp Chesapeake |
Toss; roast 425°F 35–40 min. |
| 4 |
Boardwalk Fries |
Paprika/mustard + crispy potatoes. |
2 lb fries; 2 tbsp oil; 1½ tbsp Chesapeake |
Bake 450°F ~30 min shaking once; toss with spice. |
| 5 |
Bay Butter Corn |
Instant seafood-boil vibes. |
8 tbsp butter; 1½ tsp Chesapeake; lemon |
Melt butter; stir spice; brush corn; squeeze lemon. |
| 6 |
Creamy Bay Dip |
Perfect with pretzels/veg. |
¾ cup sour cream; ¼ cup mayo; 2 tsp lemon; 1½ tsp Chesapeake |
Stir; chill 30 min. |
| 7 |
Sheet Pan Seafood Boil |
All the flavor, no pot. |
1 lb shrimp; 12 oz andouille; 1 lb baby potatoes; 2 ears corn; 2 tbsp oil; 1 tbsp Chesapeake |
Roast potatoes 15 min @425°F; add rest + spice 12–15 min. |
| 8 |
Deviled Eggs |
Egg yolk loves Bay spice. |
12 eggs; ¼ cup mayo; 2 tsp Dijon; 1½ |
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