I once referred to Virginia Roeder as “Baltimore’s own Martha Stewart.” The statement is a little out of character for me, but I wanted to convey my impression of Roeder’s business savvy, the way her “immaculate home” was described in the Sun, her reputation for culinary acumen, and the sense that Roeder was one of…
“[The Eastern Shore’s] biggest booster lives in Chestertown,” wrote W.C. Thurston in the preface to his book The Eastern Shore (of Maryland) In Song and Story. She was “a fair daughter of the Shore who typed two stories for us when we needed only one.” Westcott contributed two odes to the book, one to the…
H. Fryankln Hall is another black chef whose contribution to our dining culture should be recognized. This recipe is essentially a seafood pancake made with crab.
[When referencing this research please cite this website or my book: Old Line Plate: Stories & Recipes from Maryland, Kara Mae Harris, 2022] Here in Baltimore, the ever-booming crab cake trade is propping up more than just restaurants and tourism. Advertisers make embarrassing attempts to appeal to our obsession. There’s documentaries about the search for…
I guess people do eat crabcakes in Maryland, occasionally. I have some opinions about crabcakes but I think I should leave them out of this. I do make crabcakes on occasion, particularly for special occasions, and often in miniature form so there is enough to go around. A pound of decent crabmeat will set you…