Created in the late 19th century in port cities, the evolution of both Boston Cream and Key Lime Pies were greatly influenced by the exchange of people, ideas, and goods. The initial version of these desserts are a far cry from the sweet treats that we enjoy today, but centuries of adapting and honing the baking of these delights are what make them so irresistibly delicious.

‍

THE BAKER’S BACK STORY

Boston Cream Pie: The first Boston Cream Pie was served at the 1856 opening of the Parker House Hotel in downtown Boston. The hotel chef at the time, M. Sanizan, is responsible for the creation of this now famous dessert.

Key Lime Pie: Local lore asserts that Key Lime Pie came from the kitchen of William Curry in the 1890’s at the hands of a Key West cook named Aunt Sally. In 2006 Key Lime Pie became the official state pie of Florida.

‍

UNIQUE BITES OF PIE

Boston Cream Pie: Many know the donut version of Boston Cream Pie, which from Dunkin is as close as some can get to a Boston experience. However the true Boston Cream Pie is a cake with a name of mysterious origins. A vanilla sponge and vanilla cream cake with a chocolate glaze, the Parker House still serves it with a decorative spiderweb design on top and a crust of crushed almonds. At the time of its debut, the chocolate glaze was a particularly inventive use for chocolate which was generally served in pudding or beverage form. As for the name, some may attribute it to the crust-like appearance of the almond coating, however, the name “pie” most likely comes from the early 19th century when cakes and pies were baked in the same tins.

Key Lime Pie: Despite the common belief that Key Lime Pie comes from the Florida Keys, it has recently come to light that the earliest recorded version of the recipe comes from the test kitchen of Borden Condensed Milk in New York City as a way to market their milk. The recipe was not the one we know today but called a Lemon Cream Pie. Therefore it can be argued that Key Lime Pie did not reach its true form until it was brought to Florida. Whatever your position on this hot button issue, I hope we can all agree on a good graham cracker crust.

‍

TASTY CHANGES

Boston Cream Pie: The Boston Cream Pie is now, after the advent of refrigeration, classically served cold to ensure the integrity of the cream. Since its inception, the pastry cream filling has become more commonly replaced with a vanilla custard. The cake layers have also evolved from a more dense pound cake-like consistency to a lighter sponge, but the rum brushing remains the same.

Key Lime Pie: The original recipe was a lemon cream pie, but the beloved Florida version used the citrus native to the region, giving the dessert that unmistakable tart-sweet Key lime flavor. These days, Key limes in Florida are scarce. Most of the staple citrus is grown privately due to aggressive hurricanes and a vegetal disease called citrus canker.

Summer is crab eating time in the Chesapeake region, and nowhere is this more celebrated than in Maryland. I hang out with several friends from Baltimore, so trust me when I tell you that few things excite a Marylander more than tearing into a bushel of steamed, red-shelled beauties encrusted with an aromatic seasoning — especially when accompanied by cold beer and an Orioles baseball game.

A distinct and unique mouthfeel occurs when sweet crab meat collides with the zesty burnt orange coating of spice that gets all over your fingers, clothing, ears of corn, beer bottles and just about anything else in the vicinity. Yes, it’s messy, but oh so tasty. And that’s just the way it’s supposed to be.

Except it wasn’t always that way. In the 18th and 19th centuries, the oyster was king of the Chesapeake. Crabs were abundant and cheap. Cooks used the meat for crab cakes or in creamy dishes such as crab bisque, deviled crab and crab imperial. Eating a steamed hard crab was considered a bit common, something that was fine over on the Eastern Shore but not in the big city. This all started to change around 1915 when refrigeration and transportation improved, and seafood purveyors began shipping hard crabs to city retail markets.

Fast forward to World War II. As fate would have it, two entrepreneurs – a German refugee and a Chesapeake waterman – left their homes and came to Baltimore looking for a new start. Through hard work and perseverance, the products they created helped elevate the reputation and demand for what we know today as Maryland-style steamed crabs. Although their names might not be familiar to most people today, their crab seasonings certainly are.

‍

Old Bay Seasoning

Gustav Brunn was a successful Jewish German sausage spice maker by trade. In 1938, the Nazis destroyed his business, arrested him and sent him to the Buchenwald concentration camp. After his lawyer bribed the Gestapo to free him, the Brunn family escaped Germany and sailed for Baltimore where they had relatives among the city’s large German population. They arrived with little, but Gustav did bring along his hand-crank spice grinder.

He initially found work with McCormick & Company, then the world’s largest spice company. The job didn’t last long, so with help from Baltimore’s Jewish community and a contact in New York, Brunn opened his own business, The Baltimore Spice Co., across from the city’s busy fish market.

He soon noticed what spices the fishmongers ordered and decided to create his own blend for seafood. After much experimentation, Brunn landed on an unusual mixture, a blend of popular spices of the day – pepper, salt, celery seed and mustard – to which he added more exotic flavors like paprika, nutmeg, cloves, ginger and others he declined to identify. After a couple of false starts, he named his seasoning “Old Bay,” taking inspiration from the Old Bay Steam Liner, which sailed the Chesapeake between Baltimore and Norfolk.

The spice was a hit, and Old Bay thrived as a regional family company, often employing refugees. The McCormick Company purchased it in 1990, five years after Gustav Brunn died at the age of 92.

Today under McCormick’s brand management, the seasoning has never been more popular. You can find it on potato chips and peanuts, as well as in vodka and hot sauce. At Camden Yards, home of the Orioles baseball team, a fan favorite is a soft baked pretzel with crab dip, Monterey Jack cheese and Old Bay seasoning. Folks in Baltimore sprinkle Old Bay on fried chicken, shrimp, French fries, deviled eggs, chicken wings and even on caramel ice cream. In some bars, they’ll serve you a beer or a Bloody Mary in a glass rimmed with the seasoning. I’ve even seen a t-shirt proclaiming, “I put Old Bay on my Old Bay.”

Old Bay’s popularity, however, extends well beyond Maryland and can be found in just about every grocery store in the country. In fact, one might say Old Bay is America’s favorite spice mix – unless you work for the competition.

‍

J.O. No. 1 Brand Seafood Seasoning

James Ozzle Strigle was born and raised on the slowly sinking and constantly eroding Tangier Island on Virginia’s side of the Chesapeake Bay. The island was settled first by Native Americans and then by Cornish fishermen and farmers in the late 17th century. The Strigle family worked the water for a living, as most of the island’s residents did and still do today. Over the years, each island family developed its own blend of spices for cooking the crabs, fish and oysters they caught.

In 1945, James (known as J.O.) and his wife Dorothy (aka Dot) moved to Baltimore to try their hand in the spice business. As a waterman, J.O. had created a special seafood spice mix he was convinced could be profitable. They opened a store on Pratt Street where J.O. and Dot mixed their seasoning by hand in porcelain basins and sold it at the nearby wholesale fish and seafood market. J.O.’s hunch was right, and the J.O. Spice Company grew as the steamed crab industry grew. His seasoning blend was especially sought out by crab houses and restaurants.

The company eventually outgrew its Baltimore venue, so the Strigles moved it south into Baltimore County where it remains today, a business run by third and fourth generation family members Don and Ginger Ports and their three children Bethany, Tyler and Brittany. In addition to its signature crab spice, J.O. today produces several alternative crab seasonings, a steak rub, shrimp batter, crab mallets and stainless-steel steamer pots.

Unlike Old Bay, you won’t find J.O. in grocery stores. Staying true to its roots, J.O. sells directly to crab houses and restaurants. In fact, J.O. customizes special blends for small independent crab houses up and down the East Coast. Consumers can buy it at the company outlet and in select Maryland tourist shops and hardware stores.

Like Old Bay, J.O. seasoning includes salt, black pepper, red pepper, mustard and celery seed. The rest of the ingredients are kept secret. But here’s the big secret: Most Maryland crab houses use J.O. seasoning and not Old Bay. It’s primarily because J.O.’s salt flakes and spices are a tad larger and adhere better to the crabs during the cooking process, thereby providing more of the intense briny flavor that crab consumers crave.

So, if you happen to find yourself behind a big messy pile of steamed crabs this summer, feel free to lick your fingers and raise a beer — or whatever libation you prefer — in honor of Brunn and Strigle. Their unique origin stories and the iconic seasonings are as American as apple pie and certainly worth our recognition. And if you’re feeling adventuresome, go ahead and sprinkle a little bit on your apple pie. It's kind of tasty.

Local seafood is the centerpiece at 10 hot waterfront spots!

“An Orange Crush and Miller High Life, please!” Those are usually the first words out of my mouth when we arrive at a dock bar on the Chesapeake Bay. The Crush, which should be heralded as Maryland’s official state drink, eases me into a getaway state of mind. The ice-cold bottle of Miller tells my husband he’s living the good life on the water.

After a celebratory clink of glasses, we start eyeing up the tables around us. The waiter handed us menus, but years of hanging around Chesapeake eateries has taught us to watch what the locals eat to get the best pick of the day. They just seem to know when crabs get plumb and sweet, when rockfish and bluefish are running, and what local watermen delivered to the kitchen that morning.

Starting with a dozen just-shucked Bay oysters is always a treat, thanks to aquafarmers who can harvest them year-round. When a platter of steamed crabs and shrimp are presented at our table, we raise another glass to the delectable bounty of the Bay and dig in. This summer, if you’d like to enjoy a similar seafood feast while gazing out across the Chesapeake waters, cruise over to these new or recently revamped waterfront dock and dines.

‍

MARYLAND DESTINATIONS

‍

POV Restaurant

Ridge

At Maryland’s southernmost point where the Chesapeake Bay greets the Potomac River awaits a getaway destination only two hours from Washington and Baltimore. On the former grounds of a 1940s fishing camp called Scheible’s is now Pier 450, a luxury hotel, restaurant, bar, retail boutique and beach. When you work up an appetite from kayaking or biking around the gorgeous waterfront, step into POV Restaurant for gourmet meals made from locally grown ingredients. Menu highlights include dishes from rockfish and Bay scallop ceviche to crab cakes and rack of lamb.  

Where to Dock: Point Lookout Marina

‍

Stan & Joe’s Riverside

Galesville

Located on a steamboat pier where passengers, livestock and freight were dropped off from the late 1800s to the 1930s, Stan & Joe’s opened in 2018. This seaside dock bar is a boater’s dream with 26 transient slips for vessels up to 45 feet. Add a dog- friendly deck, live music on weekends and a relaxed vibe on the West River, and you’ll want to tie up here as often as possible. The seafood-heavy menu features fish tacos, crab cakes, local oysters, prime rib, chicken alfredo and burgers.  

Where to Dock: Stan & Joe’s Riverside Marina

‍

‍

The Choptank Annapolis

Annapolis

Grab a front row seat on the waterfront deck or second floor rooftop to watch the big boats cruise in and out of Ego Alley on Annapolis’s Town Dock. You can choose from six types of crushes or 20+ cold brews at this bustling restaurant that opened in 2022. The menu pays tribute to classic Maryland seafood — crab cakes, fried oysters, steamed clams and peel-and-eat shrimp — yet doesn’t overlook other local staples such as Eastern Shore fried chicken and thick steaks. Bands strumming tunes add to the festive atmosphere.  

Where to Dock: Annapolis Town Dock

‍

Sam & Maggie’s Dockside Grill

Pasadena

Established in 2022 at Fairview Marina on the shore of Rock Creek, this new eatery caters to boaters and their four-legged crew. It’s named after two beloved family pups and has a casual atmosphere that toasts sunsets over the water. The menu focuses on classic Chesapeake fare spiced up a notch with Caribbean and Latin flavors. Shrimp and mango ceviche is a refreshing summer favorite, while meat lovers sink their teeth into smoked brisket or braised pork tacos. Be sure to save room for a spiced brownie or island bread pudding.  

Where to Dock: Fairview Marina

‍

Raw & Refined

Baltimore

For an ultimate urban dock-and-dine experience, come to Raw & Refined. At this waterfront destination in Baltimore’s Canton neighborhood, you can watch boats chug around the harbor and into the marina, cool down at the swimming pool, and grab a bite to eat. While a DJ spins songs, take a seat on the large outdoor deck and peruse the eclectic menu. Starters range from fried calamari and roasted oysters to honey jerk shrimp and spiced hummus. Main plates include burgers, crab cakes and lobster rolls. Major renovations in spring 2023 added upgraded docks and a new dock bar.  

Where to Dock: Oasis Marinas at Lighthouse Point

‍

McFaul’s Oyster & Reel

Essex

Maryland’s summer tradition of picking steamed crabs with family and friends is alive and well at McFaul’s. The essentials are all here: wooden picnic tables covered with brown paper, a busy marina, an expansive outdoor deck and the briny aroma of Old Bay drifting in the breeze. Opened in 2022 along Sue Creek, this classic seafood house showcases a raw bar with an impressive array of oysters from around the Bay and offers seafood specialties such as cream of crab soup, steamed mussels and a crab margherita pizza with fresh pesto.  

Where to Dock: McFaul’s Marina

‍

Libbey’s Coastal Kitchen

Stevensville

From Libbey’s upper deck, you gain the seagull’s view of boats sailing into the marina or cars racing east and west across the Bay Bridge. Down below, you can chillax on the patio or in a grassy area on Adirondack chairs to see the sun set over the Bay’s waters. Wherever you land, traditional Eastern Shore cuisine will fill your plate. From crab dip and fried green tomatoes to lump crab cakes, rockfish Reuben and fried chicken, this iconic eatery welcomes guests with the best of the Bay.  

Where to Dock: Bay Bridge Marina

‍

‍

Blu Miles Seafood & Grill

St. Michaels

When you visit Blu Miles, take a little time to stroll around its charming hometown. Victorian homes hug the shores of the Miles River, the main street hums with quaint shops and the Chesapeake Bay Maritime Museum unveils the region’s nautical heritage. Blu Miles is housed in one of the area’s oldest oyster-shucking buildings, and from the outdoor patio, you watch watermen cruise by as they have for centuries. The menu echoes this sense of history with timeless dishes ranging from fried oysters and soft-shell crabs to chicken Chesapeake and shrimp po’ boys.  

Where to Dock: St. Michaels Marina or Chesapeake Bay Maritime Museum

‍

VIRGINIA DESTINATIONS

‍

Ice House Brewery & Kitchen

Colonial Beach, VA

A building that originally was the ice plant for the town of Colonial Beach is now a new brewery with casual dining. Sip on a beer or wine while choosing appetizers such as beer cheese with spicy mustard, crab cake sliders or fried pickles. Popular entrees: lobster rolls, burgers, jerk chicken flatbreads and an array of sausages including beer-braised bratwurst in a pretzel roll topped with sauerkraut. Dogs are welcome on the patio overlooking a marina that accommodates boats up to 30 feet. Live music and year-round activities generate a lively atmosphere.  

Where to Dock: Ice House Marina

‍

Stony’s Dockside Bar & Grill

Norfolk, VA

Tucked away from the huge Navy ships and urban bustle of downtown Norfolk lies a quieter boaters’ haven at Stony’s Dockside. Flanked by several marinas along Little Creek near the mouth of the Bay, this family-run restaurant brings the craftmanship and wood-working skills of nautical vessels into the décor of its dining area. Chefs integrate the nautical flare into scrumptious dishes out of local crab, oysters, flounder, clams, scallops, shrimp and mussels. Sunday brunch pulls it all together with buttermilk pancakes and seafood omelets that make an afternoon nap on the boat irresistible.  

Where to Dock: Stony’s Dockside Marina