Seafood the Southern Way

Crabs, Shrimp and Hospitality

Low Country (South Carolina) Seafood Specialties

Nothing says “Southern Comfort Food” quite as well as some traditional, home-cooked Low Country seafood, especially from the people that do it the best: South Carolinians. While “Low Country” cuisine shares plenty of features with home-style Southern cooking, the definition lies in the marine base.Seafood, and tons of it… however you can’t have just the seafood without a good base!

Shrimp’n’Grits

Many “Low Country” dishes are served with rice and/or grits, which is a Southern classic in-and-of-itself. Shrimp’n’Grits (I posted the recipe earlier) may perhaps be the most classic of all classics. Although it can be prepared in hundreds of ways, it is typically served with another meat such as Andouille sausage, mouth like bacon, or most prominently, Tasso ham. Tasso ham is a specialty of south Louisiana cuisine, and is a peppered, slightly spicy version of smoked pork made from the shoulder butt. Tossed in with a well-prepared Shrimp’n’Grits dish, this is the perfect addition.

*Grits can be anything from stoneground to Byrd mill, yellow or white, but the only requirement is that they are of quality. A delicious creamy sauce tops it off, and altogether makes for a fantastic, highly sought after Low Country classic.

Crab Cakes

Crab cakes (recipe also posted previously) are also high up on the list of the most demanded Low Country Seafood specialties. Lump crab meat and claw crab meat are specified mixed together (or independently) and perhaps mashed up with a few other minced vegetables for taste and then “skillet-grilled” to perfection. The main thing to avoid filters South when buying or making crab cakes is any sort of breading as “filler”.

Side dishes that go excellently well are mashed potatoes, sautéed spinach, and of course, fried green tomatoes.

She-Crab Soup

A rich, bisque-like soup, She-crab soup typically has a milk or heavy cream base and is made with crab or fish stock, Atlantic blue crab meat, and typically a small amount of dry sherry. It is then thickened up via a heat reduction and makes for the most perfect appetizer to your perfect Low Country meal.

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