Recipe by Tavern & Table.

Ingredients

• 2 yellow onions
• 1 quart sour cream
• 16 ounces cream cheese
• 2 cups chopped clams, drained well
• 3 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 tablespoon malt vinegar powder
• 1 tablespoon Hondashi powder
• 4 tablespoons Maldon smoked sea salt
• 2 tablespoons worcestershire sauce
• 2 tablespoons fish sauce
• 4 tablespoons chives for garnish

Directions

1. Peel and quarter onions, then place under a broiler or char in a cast iron pan until “burned to hell.”
2. Wrap charred onions in foil and bake for one hour at 325 degrees.
3. Chop the charred onions in a food processor or by hand.
4. Place everything together in a food processor or a large bowl and mix until everything is smooth and thick.
5. Garnish with some green chives.
6. Enjoy with your favorite chips.

Recipe by Mount Pleasant Seafood.

Ingredients

• 4 tablespoons milk
• 1 pound fresh crab meat
• 4 ounces shredded mild cheddar cheese
• 16 ounces cream cheese, softened
• 1 small onion, grated
• 1 teaspoon Old Bay seasoning
• salt and pepper, to taste
• chopped parsley, to garnish

Directions

1. Preheat the oven to 350 degrees.
2. Combine softened cream cheese, onion, milk, Old Bay seasoning, salt and pepper.
3. Add crabmeat, stirring just enough to mix. Spread mixture into baking dish.
4. Top with shredded cheese (feel free to add more if you’re a cheese lover!) and bake for 15 to 20 minutes or until bubbly. Serve hot with crackers or crostini.

Recipe provided by Mount Pleasant Seafood.

Ingredients

• ½ tablespoon crushed dried thyme
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes

Remaining Ingredients

• 1 pound of shrimp, peeled and deveined
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 2 cups chopped onion
• 2 chopped green peppers
• 4 stalks celery, thinly sliced
• 4 cloves garlic, minced
• 2 (14 ounce) cans of beef broth, divided
• 1 cup water
• 1 pound of chopped okra
• 12 ounces of lump crab meat
• 3 cups hot cooked long-grain rice
• 1 bunch Scallions
• 1 dash of hot sauce

Directions

1. Mix together Cajun spice mix and set aside.
2. Rinse shrimp and pat dry, setting aside.
3. Cook flour in a skillet, stirring frequently for about 6 minutes until it is browned, put in a small bowl and set aside.
4. In a large Dutch oven or stew pot over medium-high heat, sauté onions, bell pepper, celery and garlic until tender.
5. Slowly whisk 1 can of beef broth into browned flour. Add this mixture, the other can of broth, 1 cup of water and spice mix to your Dutch oven or stew pot. Stir in okra. Bring a boil, then reduce heat and let simmer for 15 minutes.
6. Add shrimp and cook for 2-3 minutes until shrimp is pink, then gently stir in crab meat. Serve with rice and garnish with scallions.