Pete takes on blue crab country on this episode of Moveable Feast with Fine Cooking when he joins chefs Duff Goldman and Bryan Voltaggio in Frederick, Maryland. After gathering crabs from the J.M. Clayton Seafood Company, the oldest crab-picking house in the U.S. the group visits the small specialty store of Hex Ferments in Baltimore to purchase the best sauerkraut in the area. Pete starts the feast with Thai-style deviled eggs with crab mayo and kraut, while Brian serves a true Maryland blue crab feast and the Ace of Cakes aces it with the classic Smith Island Cake for dessert. Get ready for the crab and cake feast of your dreams, right here on Moveable Feast.
Frederick, Maryland (405)
Recipes from this episode
This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.
As Cheddar ages, its flavor sharpens. The mildest are aged for only 2 to 3 months, but Cheddar can be aged for upwards of 2 years or more.
In 2008, the Smith Island Cake became the official dessert of the state of Maryland. This decadent, buttery cake mile-high cake layered with fudge frosting is known to have been made with up to 15 layers (though this version has just 8 to 10).
Serve Maryland blue crab with other summertime classics like corn on the cob and potato salad. For dessert, make watermelon extra special in a simple way: Cube it and toss with a little chiffonade of fresh mint.