Crab Imperial

Food historians believe that this recipe originated in Colonial Chesapeake Bay.  During the 18th century, Colonialist faced flour shortages resulting in extraordinary prices for flour.  Colonialists who served recipes which included flour in the sauce were considered to be part … Continue reading

A Cape Cod Classic: Baked Crab, Lobster and Artichoke Dip

A few years ago, Executive Chef Jeff White gave us his recipe for Baked Crab, Lobster and Artichoke Dip. Year after year, our Blog followers have made this recipe one of the most popular of all the hors d’oeuvre recipes found … Continue reading