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Maryland

The Chesapeake Bay, the largest estuary in the United States, carves a wide-mouthed smile into the center of Maryland that nearly cleaves the Old Line State in half. The nation’s capital, Washington, D.C., while technically not part of Maryland, is nevertheless completely contained within Maryland’s border just across the Potomac River from Virginia. Maryland’s nickname the Old Line State refers to the American Revolution, when General Smallwood’s Maryland troops held the line against the British at the 1776 Battle of Long Island. Another Maryland nickname, the Free State, harkens back to the days before Prohibition, when a newspaper editor railed against outlawing liquor sales in a supposedly free state. For many food-minded folks, Maryland means one thing: the blue crab. This fast-moving crustacean ("the beautiful swimmer") populates the waters of Chesapeake Bay and features prominently in crab cakes and soups. Often it is simply packed with dry spices and steamed whole in beer. Many crab houses prepare their own spice blends. These spicy seasoning blends were influenced by former slaves of the Caribbean, who brought a taste for island spices with them.

	Featured Cook Toni SundayEdwards Cooking Level: Professional Home Town: Silver Spring, Maryland, USA Living In: Maysville, Georgia, USA
About me: I am a mother of four with a fantastic loving husband. I was a personal chef and caterer prior to moving. Now I am that neurotic neighbor with too much time to cook and bake, I am constantly forcing food on the neighbors...At least it's good food. haha My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »