With all the time we’ve spending at home, we’ve done a lot more eating. We’ve gotten a bushel of crabs twice since the season has opened, and it’s not even Memorial Day. First world problems, right?

A bushel if blues usually constitutes one meal for our family, followed by a bunch of picking of the leftovers in the following days. We usually will take the legs and top shell off – making them easier to store in the fridge, as well as less mess and trash on your hands once picking commences.

I usually go for the standards when I have copious amounts of crab on my hands – my favorite crab cakes, cream of crab soup, creamy crab dip, Maryland crab soup. Sometimes I’ll go a little more out on a limb with something like crab pizza or a crabby Bloody Mary.…but crab pie? That’s a first for me.

I love savory pies – whether it’s a juicy tomato pie, or a quiche that’s chock full of roasted veggies and goat cheese. So, I was definitely down with the concept of a crab pie. Freshly picked crabmeat baked in a cheesy creamy custard base? Okay.

I’m happy to report it turned out to be a winner. If a crab cake and a bowl of crab dip were to have a lovechild – it would be this crab pie. It’s rich and filling, and super impressive. I served it warm, with a nice green salad to lighten and brighten – and it was a perfect meal.

Now that the holidays are over with and winter has REALLY set in – I’ve been having a hard time finding inspiration and energy…for anything! I have been trying to keep my spirits up, currently de-cluttering my studio room where I store all my props for the blog.

It’s a good idea to do a cleanse once in a while. I mean, how many shrimp cocktail dishes can one person possibly need? I have accumulated so many things over the last couple years at yard sales and the Op Shop, I didn’t even know what I had in there.

I came across a stash of some of my favorite cookbooks, cracked a few of the bindings, and felt instantly inspired to get in the kitchen. Which, I hadn’t felt in a while. It felt good. So, I went with it. And, this delectable Chocolate Chiffon Pie is what resulted from my efforts.

Chiffons are a rich, yet light and airy concoctions. Traditionally made by egg whites being beaten until stiff, then folded into a gelatin based mixture. In this case chocolate is the additive (although fruit chiffons are also divine), and it’s poured into a gingersnap crust and refrigerated until set. A dollop of fresh whipped cream on top, and a sprinkle of chocolate shavings finish each piece off just before serving.

Shoutout to Martha Hall Foose and both of her wonderful books (“Screen Doors and Sweet Tea” and “A Southerly Course“), which managed to light a fire in my heart and under my ass this week. Gonna try to keep it up, guys! Stay tuned.

Source: A Southerly Course by Martha Hall Foose

I made the first batch of chili this season last Sunday. Usually the first night we eat it, we’ll have tortilla chips and all the fixings to go along with. But on the second night I always make cornbread. And the third night we usually make chili dogs, but I digress.

The cornbread. I’ve been making this recipe for as long as I can remember – it’s delicious and moist, and holds up well extremely well when dunked in thick chili or soups. Cornbread is one of those things that is fun to experiment with additions – cheese, chilis, different herbs and spices. Mix it up a little bit.

You guys know me, usually my favorite way to mix it up is by adding Old Bay – and it was a good call on my part. The savory spicy flavor of the seasoning was a wonderful contrast to the sweet nature of the cornbread. And it always looks so pretty sprinkled on top of anything.

I’m ashamed to admit that this is the first cornbread post here on Tide & Thyme – kinda embarrassing, right? If you’re looking for the dense, sweet “wet” cornbread commonly found here on the Shore (also known as spoonbread) – I’m working on it, but not quite there yet. If anyone has any favorite recipes for that style, I’d love to see them.

But for now here is my go-to sturdy staple, enjoy!

One of my favorite things in this world is a soft chewy pretzel. Sadly, most of the pretzels you find commercially these days are just sub-par excuses for what a pretzel should be – doughy twists of sadness. Sure, they’re edible dunked in mustard or cheese sauce, but I’m trying to live my best life y’all. Life is too short to eat shitty pretzels.

I’d made pretzel buns a few years ago, and they were surprisingly easy. Not to mention that they turned out absolutely delicious, and gorgeous. I was worried about the whole boiling process, but it was no big thing  – it’s as easy as cooking pasta.

These pretzel bites use the same process. There isn’t much rising time for the dough, so they can be made in a relatively short timeframe – perfect for snacking/munching/party purposes. They’re addicting, and you can’t help but eat “just one more”.

Then, there’s the sauce. Beer and cheese are awesome together to begin with, but in liquid form – kicked up with a little mustard and Old Bay? Pure heaven in a bowl. Do yourself a favor and pick up a six-pack on your way home one night soon, make these pretzels, and enjoy someone’s company – or Netflix and your couch. No judgement.

Source: adapted from Sally’s Baking Addiction