Crabmeat Dewey

Created over a century ago at a Maryland yacht club to commemorate Commodore George Dewey’s victory at Manila Bay in the Spanish-American War, Crabmeat Dewey has come down as one of the true wonders of Southern cookery. Served in handsome ramekins as the first course of a stylish meal, the dish is right up there with shrimp remoulade and hobotee. I also like to serve crabmeat Dewey in a large casserole as a main course with no more than cole slaw, pickled peaches, and hot biscuits.