The Eastern Shore. Here in Pennsylvania we await your early strawberries, and corn and particularly your melons! We stop at the roadside stands to carry away your produce as we drive home from the beach. Last week we spent three lovely days on the Eastern Shore as guests of SAT – 7. We do volunteer work for this company who produces TV shows for Christians in the Mid East and North Africa. We were treated like heads of state, like some one really important, like family. It was a great three days. My first big treat was lunch at the Tide Water in Easton.
While my husband was fishing and eating meat salad (what we call pork and pickle) and crackers, I was breaking into the largest crab cake I have ever seen. I had to ask, “where’s the filling?” Because there was none! It was all crab and it was delicious! I ate three quarters of it before I remembered to take a picture. My plate is the one on the bottom of the photo. Oh Yea!!
It was server on a roll with lettuce and tomato. I just made a sandwich out of them and ate the crab cake as is.
Then desert: Smith Island cake, can you believe this cake, a lot of people around here know about it, but this is my first. After that crab cake, we split the cake three ways. This is the lemon variety, so light and yummy.
Another day another restaurant, this is the Town Dock at Saint Michael’s with waterfront outdoor seating. I boxed half of my sandwich to share with Dick later. Enjoyed lunch with these two lovely gals on a beautiful warm day.
The horse’s name is Peter the Apostle and he is a story all his own.
Next is an evening picking hard shell crabs, I mean who wouldn’t want to. We love picking crabs, these were the large variety and very full of meat. We enjoyed them at The Suicide Bridge restaurant in Hurlock. I looked up the history of the place and sure enough it is a place where several people have come over the years to jump off the bridge. The local people have always referred to it as suicide bridge.
The setting of the place is so beautiful, I can’t imagine having that purpose in mind when coming here.
The crabs are the real draw today, and they are worth the drive to this place in the country side.
On the way back to Easton, we watched deer grazing in the fields and saw that if we hurried we could catch a sunset on a dock in the little town of Choptank. We made it.
Not all the eating took place in the restaurants, in the office we were treated to a marvelous hot crab dip and Ruth shared the recipe. Serve it with crackers or bread chunks. I could have made my whole lunch on the dip. Thankfully I didn’t, but I had my share.
Hot Crab Dip
oven at 375 bake 25 – 30 minutes
1 8 oz block cream cheese (softened)
2-3 Tbs butter
1-2 Tbs heavy cream
1 Tbs old bay seasoning
1 tsp lemon juice
salt and pepper
1/2 lb Crab meat
top with cheddar cheese and paprika
optional additions: parsley, red pepper, Green onion
Hope you have a very crabby summer.