Cellar Notes on WYPR
Conventional wisdom in Chesapeake Bay Country holds that September is actually the best month of all for crabs. After all, they've had all summer long to get fat and happy, and supplies are never more abundant. Chef Jerry Pellegrino has a few ideas about all this bounty from the bay. Here are a few recipes.
Cellar Notes on WYPR
Crab Cakes And Soft Shell Crabs
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