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Recipes
Blue Crab Beignets
This Blue Crab Beignets recipe from the new book, Cure: New Orleans Drinks and How to Mix ‘Em, is the perfect crispy snack for any occasion.
Recipes
Baked Pimento Crab Dip
Rich, creamy, and with essential seaside flavors like Old Bay seasoning and rich crab meat, this baked pimento crab dip is a summertime hit.
Recipes
Eastern North Carolina Seafood Gumbo
This shareable seafood gumbo from chef Ashley Hardesty Armstrong blends savory chicken stock, fresh veggies, and shrimp, oyster, and crab.
Recipes
Pink Bellies Soft Shell “Bun Mi”
At Charleston's wildly popular restaurant Pink Bellies, this double-fried soft shell sandwich is a seasonal special that sells out nightly.
Recipes
Tropicália Chilaquiles
Spicy, savory, and excitingly fresh; these Tropicália chilaquiles pack a delicious journey with every scoop and bite.
Recipes
Bibo Pils Chili Clams
These Bibo Pils chili clams are sweet and savory, mixing the saltiness of the sea with the earthiness of sausage and spice.
Recipes
Benne Cookies
Emily Meggett's recipe for benne cookies comes from her mother. The thin wafers use benne seeds for their deep, toasty flavor.
Recipes
Chicken Perloo
This chicken perloo from Emily Meggett is a true Lowcountry dish complete with tender chicken, ambrosial stock, and perfectly fluffed rice.
Recipes
Crab Cakes
Known as "the matriarch of Edisto Island," Emily Meggett shares her crab cake recipe, plus the secret ingredient to sharpen the flavor.