IN THE EARLY TWENTIETH CENTURY, WHEN BALTIMORE boasted more than two dozen breweries, it became a practice in the city’s bars to offer free oysters

I’VE ALWAYS SAID THAT DEVILED CRAB CAN BE THE worst or most delicious Southern dish imaginable, depending on the quality of the crabmeat, the amount

FOR AS LONG AS I CAN REMEMBER, CRABMEAT au gratin has been considered the quintessential “fussy” appetizer in upscale restaurants, gracious homes, and country clubs

JOHNNY EARLES IS ONE OF THE MOST CREATIVE CHEFS in the South. At Criolla’s restaurant in Grayton Beach, between Pensacola and Panama City, Florida, my

RAVIGOTER IN FRENCH MEANS “TO INVIGORATE,” and the earliest Creole cooks took the word at face value when they came up with this fiery crab

IN THE SOUTH, ALL SORTS OF MINCED SHELLFISH, meats, and vegetables are stuffed into large mushroom caps, baked, and served as a first course, but

CREATED OVER A CENTURY AGO AT A MARYLAND YACHT club to commemorate Commodore George Dewey’s victory at Manila Bay in the Spanish-American War, Crabmeat Dewey

I’VE EATEN CRAB CAKES AT OBRYCKI’S IN BALTIMORE, Harris Crab House in Grasonville, Maryland, King Neptune’s in Gulf Shores, Alabama, The Wreck in Mount Pleasant,

I HAVE NO IDEA WHEN, WHERE, OR WHY THIS DELICATE canapé became a staple at stylish Southern cocktail receptions, but I suspect it’s been around