Whitey Schmidt is the dean of all things Blue Crab. In fact, he has published so many cookbooks based on the foods of the Chesapeake Bay’s Eastern Shore that if you tried one recipe every day, you would never have the same dish for years.
I met Whitey at his home in Crisfield, Maryland. His coffee pot was fired up, and there was a saucepan of his delicious chicken soup warm on the stove. All afternoon we ate and chatted about the Shore, the Bay, oil painting, and independent publishing. I think he has forgotten more than most chefs of the region will ever know. Whitey is the most generous of hosts.
There is no need to feel that you missed out. Just log onto www.Crablab.com and a personalized copy of The Crab Cookbook can be yours. Amazon has even more of his titles ready to go. Every volume is filled with powerful images, little known historical anecdotes, and many mouthwatering recipes.
Please, don’t sit there slavering! Call, or start clicking!
Tell them Whitehill sent you.
– Crab Lab –