Blue Coast Seafood Grill, Bethany Beach: Fried Baby Lobster Tails

Signature dish at Blue Coast Seafood Grill in Bethany Beach: fried baby lobster tails

At a place best known for steaks, crab has won the diners’ hearts. First, the crab bisque. Start with a traditional mirepoix of onions, carrots and celery and a seafood stock, stir in a roux, then simmer for two or three hours to remove the flavor of the flour. Add lots and lots of lump crab meat and—voila—a soup that sells 25 gallons a week, says executive chef Gary Callahan. Exhibit two: crab cakes. Callahan promises nothing but lump crab meat and imperial sauce. They are pan-seared until crisp and golden outside, then finished in the oven. You get two 3-ouncers per serving. Another impressive number: 250 servings sold each week. No wonder. 100 Continental Drive, Newark, 781-7000, brasseriegrille.com

Our Excellence in Nursing Awards event takes place on May 9!

Our Best of Delaware Elimination Ballot is open through February 22!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.