Maryland Crab Feast -
steven raichlen's project fire

This show focuses on my favorite food growing up (and still one of my all-time favorite periods): callinectes sapidus, better known as the Maryland blue crab Come springtime, Maryland seafood markets and restaurants come alive-literally-with soft shell crabs, eaten shell and all, traditionally deep-fried, here seared over live fire. And no trip to Charm City is complete without crab cakes at Faidley's at Lexington Market. Which brings us to the summum of the Maryland crab experience: a crab feast known as Maryland steamed crabs. The Project Fire version starts with a blazing wood fire. In this show a native son returns home to grill and eat crab! SOFT SHELL CRAB SANDWICHES WITH CHARRED LEMON TARTAR SAUCE; SMOKE-GRILLED MARYLAND CRAB CAKES, SRIRACHA COCKTAIL SAUCE; MARYLAND STEAMED CRABS OVER A WOOD FIRE.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 312

No future air times were found for this episode.

About Steven Raichlen's Project Fire:

In his groundbreaking Barbecue University television series, Steven Raichlen taught the world how to grill.

In the popular sequel Primal Grill, viewers were taken on a virtual tour of global grilling.

And in Project Smoke, Raichlen brought the arts of barbecuing and smoking from the competition circuit to the American home.

Deciding it was time to turn up the heat, Steven introduces his hottest series yet, PROJECT FIRE, a new and insightful exploration of how we grill today, and how we will grill and smoke tomorrow.

With a dynamic new format that includes on-set guests and off-road field trips, innovators of live fire cooking join Steven to share revolutionary new techniques that elevate the backyard barbecue experience - from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries.

STEVEN RAICHLEN'S PROJECT FIRE introduces new foods - from unfamiliar cuts of steak to eco-friendly seafood - and new twists on popular classics, such as entire meals cooked on the grill, from breakfast to paella to clambakes.

And, as usual, Steven features a collection of new tools and fuels for the avid griller.