Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
I love to try local foods when I’m traveling. This summer, my husband, Rob, and I went on a vacation to Maine. I was determined to eat some fresh seafood while we were there—especially lobster. We ended up staying on a tiny island without too many food options. There was one main crossroads in the middle of the island with a few shops and restaurants. Somehow, we overlooked a little food cart until our last day there.
When I spotted the unassuming food cart, I walked briskly toward it, trying to see the menu.
Her menu was as simple as could be:
• Hot Dogs
• Lobster Rolls
• Local Sodas
I asked if her lobster was local. She pointed to a boat a hundred yards away in the bay. She said, “I get my lobster from that fisherman and pick it fresh daily.” I didn’t need any more convincing. Rob, however, opted for one of his favorite things—the hot dogs—dyed unusually hot pink, but with the same great taste.
I took a huge bite of my lobster roll. I hate mayonnaise and was worried that the mayo taste would overwhelm the succulent lobster. Not so. The mayo was so light that it added a bit of moisture, but let the lobster flavor still sing.
I glanced at Rob who had already downed hot dog number one and was on to number two. I noticed he was eyeing my lobster roll closely. “Can I have a bite?” he asked sheepishly.
“I told you these looked great. You should have gotten one for yourself,” I said, as I carefully handed him the loaded roll.
One bite was all he needed. “Let’s get these for dinner tonight!” he exclaimed. I raced back over to the kind woman at the food cart and requested four more lobster rolls (3 for him and 1 for me) for our dinner. She kept them disassembled so our bread wouldn’t get soggy.
Come dinner-time, we pulled out the lobster, carefully laid it on the toasted rolls and dug in. Sitting on the sofa of our rental cottage, we had a great view of the water. “It doesn’t get much better than this—fresh lobster by the water!”
What’s the best local fare you’ve tried?
The next time I’m craving seafood, I’m going to try this recipe. The canned crab and shrimp are an easy and affordable substitute for fresh seafood, and produce a very tasty result. If you have access to local seafood, however, this dip becomes truly remarkable. Use 1 ½ cups chopped crabmeat and ½ cup broken shrimp, cooked, peeled, and deveined.
Fix-It and Forget-It Christmas Cookbook, page 18
Makes 5 cups
Prep Time: 10 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 2-qt.
3 8-oz. pkgs. cream cheese, softened
2 6-oz. cans crabmeat, drained
1 can broken shrimp, drained
6 Tbsp. finely chopped onions
1 tsp. horseradish
½ cup toasted almonds, broken
Assorted crackers and/or bread cubes
1. Combine all ingredients, except crackers and/or bread cubes in slow cooker.
2. Cover. Cook on Low 2 hours.
3. Serve with crackers or bread cubes.