Chilled meat offal of sea lions

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. a marylander's rendition of "bushel and a peck" from guys and dolls growing up not far from the eastern shore of maryland, summertime meant crabs!

on many sultry august nights, against the chorus of chirping crickets, we'd cover the citronella-lit tables in my backyard with a week's worth of old newspapers (ah yes, the days before kindles, ipads and other ereaders). we'd then decorate the table with crab mallets, heaps of individual saltine cracker...

https://www.myjudythefoodie.com/2011/08/its-ok-to-be-crabby/

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chef interview: oldřich sahajdák of michelin-starred la degustation bohême bourgeoise, czech republic feedback search × global english select menu global | english restaurants hotels magazine events subscribe to newsletter feedback experience the michelin guide selection restaurants in croatia restaurants

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