Like any region with a distinguished seafood heritage, our Chesapeake Bay has attracted national, even international attention. Chefs around the country have taken notice of our traditions and have found inspiration on the shores of the bay.
Here in Baltimore, an accomplished New York City chef has come to town to open a pair of restaurants. Rye Street Tavern and Rec Pier Chop House are under his supervision.
In order to incorporate local flavor into his menus, Chef Carmellini spent time on the Easter Shore absorbing ideas for his kitchen. He came away impressed with how versatile the blue crab can be, and how superb the Chesapeake Bay rockfish is. He intends to rotate new ideas into his menus on a regular basis to present Maryland seafood at its best. Here is one of Chef Carmellini's best crab recipes.