While the briny tang of a raw oyster slipping across the tongue is a distant memory come summertime (for those who still abide by those rules), it’s high time to turn your thoughts to other seasonal delectations. Enter the softshell crab for an all-too-short visit: Flavor and texture are at their peak from now until August, and, as usual, the simplest recipe is the best with the freshest seafood.
There’s something to be said for grilling or eating fresh food aboard. But sometimes, thanks to a late arrival to an anchorage due to challenging conditions, or better yet, too-good-to-leave-on-time conditions at your last stop, it’s good to have an easy backup plan for a great meal—you know you can do better than hot dogs or a can of Dinty Moore. What better dish to have on hand than a frozen pot pie?
While the briny tang of a raw oyster slipping across the tongue is a distant memory come summertime (for those who still abide by those rules), it’s high time to turn your thoughts to other seasonal delectations. Enter the softshell crab for an all-too-short visit: Flavor and texture are at their peak from now until August, and, as usual, the simplest recipe is the best with the freshest seafood.
There’s something to be said for grilling or eating fresh food aboard. But sometimes, thanks to a late arrival to an anchorage due to challenging conditions, or better yet, too-good-to-leave-on-time conditions at your last stop, it’s good to have an easy backup plan for a great meal—you know you can do better than hot dogs or a can of Dinty Moore. What better dish to have on hand than a frozen pot pie?
