The Lower Shore has carved a distinct culinary niche over the last few centuries. Mixing a blend of influences from English, Native American, African American and other ethnic groups, the region offers food reflecting this varied heritage. Truly the words, "The Land of Pleasant Living" stretch into her abundance of food resources. Taste traditional foods at local restaurants or purchase local food in small town markets. Seafood is the culinary centerpiece of the Eastern Shore.
Blue Crabs, steamed or fried as soft shells, and oysters represent the most important regional seafood products. Try other local favorites such as stewed striped bass, fried croaker, sea trout or fresh caught flounder.
Order some crabcakes or clam fritters, served by many local restaurants. Expect to find fresh tuna, drumfish, raw oysters or muskrat on local menus. Wild ducks and geese stewed with dumplings have been served on Sundays for generations. Other seasonal delights are strawberries, peaches, corn and tomatoes. As the birthplace of the broiler industry, this region is one of the largest poultry-producing areas in the United States. A tasty variety of Eastern Shore cooking is best exemplified at the many festivals celebrating the region's bountiful seafood, agriculture or colorful lifestyles. They offer a culinary experience you will not soon forget.
Catch your own crabs, clams, or fish and have a cookout. All you need is some steamed corn, greens and Maryland fried chicken.
Sample some of the best seafood in Maryland at the J. Millard Tawes Annual Crab and Clambake held each July in Crisfield, or visit the annual Muskrat Dinner, held each spring in the town of Bivalve.
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