From the dock to the dinner table.

One pot, one big newspaper-covered table, zero stress. Serves 6.

You'll need

• 2 lbs fresh local shrimp (shell-on)
• 1 lb smoked sausage or kielbasa, in 2" pieces
• 6 small red potatoes, halved
• 4 ears corn, halved
• 1 onion, quartered · 1 lemon, halved
• 3 tbsp Old Bay (plus more for serving)

Method

1. Fill a large pot with water, add Old Bay, lemon, and onion, and bring to a boil.
2. Add potatoes; boil 10 minutes.
3. Add sausage and corn; boil 5 minutes more.
4. Add shrimp; cook just 2–3 minutes until pink. Don't overcook.
5. Drain, dump onto a newspaper-lined table, shower with Old Bay, and serve with butter, cocktail sauce, and cold drinks.

Caught off the dock with a chicken neck and a net? This is the payoff. Serves 4.

You'll need

• 1 dozen live blue crabs (the more the better)
• 1 cup water + 1 cup white vinegar
• ¼ cup Old Bay, plus more for layering
• Melted butter, for dipping

Method

1. Set a steamer rack in a tall pot above the water-and-vinegar mix.
2. Layer crabs in the pot, dusting each layer generously with Old Bay.
3. Cover and steam 20–25 minutes, until shells turn bright orange-red.
4. Pile onto a paper-covered table, hand out mallets, and pick away with melted butter.

Tip: keep live crabs cool and damp (not in standing water) until cooking. Cook the same day you catch them.

Works with whatever's biting — mahi, trout, flounder, drum. Serves 4.

You'll need

• 1.5 lbs fresh white fish fillets
• 2 tbsp olive oil · juice of 1 lime
• 1 tbsp chili powder · 1 tsp cumin · ½ tsp garlic powder · salt
• Corn or flour tortillas
• Shredded cabbage, pico de gallo, avocado, lime crema

Method

1. Toss fish with oil, lime, and spices; let sit 10 minutes.
2. Grill or pan-sear 3–4 minutes per side until it flakes.
3. Warm the tortillas, flake the fish, and build tacos with cabbage, pico, avocado, and a squeeze of lime.

Lime crema: stir lime juice and a pinch of salt into sour cream or plain yogurt.

Crispy, golden, and dangerously snackable. Makes ~24.

You'll need

• 1 cup cornmeal · ½ cup flour
• 1 tsp baking powder · ½ tsp baking soda · 1 tsp salt
• 1 small onion, finely grated
• 1 egg · ¾ cup buttermilk
• Oil for frying

Method

1. Whisk the dry ingredients; stir in onion, egg, and buttermilk to a thick batter.
2. Heat 2" of oil to 350°F.
3. Drop in batter by the tablespoon; fry 2–3 minutes until deep golden, turning once.
4. Drain on paper towels, salt lightly, and serve hot.

The perfect dock appetizer while the boil comes together. Serves 6–8.

You'll need

• 8 oz cream cheese, softened
• ½ cup mayo · ½ cup sour cream
• 1 lb lump crab meat
• 1 tsp Old Bay · 1 tsp Worcestershire · juice of ½ lemon
• ½ cup shredded cheddar · crackers or bread to serve

Method

1. Heat oven to 375°F.
2. Mix everything but the cheddar, folding the crab in gently to keep big lumps.
3. Spread in a baking dish, top with cheddar, and bake 20–25 minutes until bubbly and golden.
4. Serve hot with crackers, toasted bread, or celery.

A classic Carolina breakfast (or dinner). Serves 4.

You'll need

• 1 cup stone-ground grits · 4 cups water · salt
• ½ cup shredded cheddar · 2 tbsp butter
• 1 lb shrimp, peeled
• 3 slices bacon, chopped
• 2 cloves garlic · juice of ½ lemon · green onions

Method

1. Simmer grits in salted water 20–25 minutes, stirring; finish with butter and cheddar.
2. Crisp the bacon in a skillet; set aside, leaving the drippings.
3. Sauté garlic, then shrimp, 2–3 minutes until pink; add lemon.
4. Spoon shrimp over the grits; top with bacon and green onions.