Person holding plate of food while another person samples with a fork

Tips & Recipes From Tides Inn

The Tides Inn is known for wonderful Chesapeake Bay cuisine and a bounty of fresh, seasonal items sourced from local farmers and watermen. Guests are invited to re-create these simple recipes at home for a taste of The Tides.

Discover Recipes

  • 1 part vodka
  • 1 part lemonchello
  • 1/2 ea fresh lemon (squeezed)
  • Fill with ginger ale

Add lemon wheels to beverage, and garnish with fresh lemon balm and a lemon wedge.

  • 1 ea diced onion
  • 4 stalks diced celery
  • 2 ea minced carrots
  • 1 oz bacon grease
  • 1/2 cup Harvey’s cream sherry
  • 2 pint heavy cream
  • 1 pint milk
  • 1 pint water
  • 2-3 oz crab base
  • 1/2 tsp mace
  • 1/8 tsp nutmeg
  • 2 tsp kosher salt
  • 1 tsp white pepper
  • 4 oz roux (as needed)

For Sachet

  • 2 tsp fennel seed
  • 2 tsp white peppercorns
  • 2 ea bay leaves
  • 1 oz lump crab per cup

In a large kettle, sauté mirepoix in bacon grease. Deglaze with 1/2 of the sherry. Add milk, cream, water, crab base, seasonings and sachet. Simmer and thicken with roux. Continue cooking 30 minutes, stirring frequently. Remove sachet. Quickly cool by storing in shallow lexan containers. (Portion size 6 oz – Yield 1 quart)

  • 2 lbs lump crabmeat
  • 2 whole eggs
  • 1 tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco
  • 1 tsp Old Bay
  • 1/2 tsp dry mustard
  • 1 tbsp parsley, chopped
  • 1/2 cup cracker crumbs

Pick through the crabmeat to check for shell pieces. Be careful not to break up the lumps. Place in a bowl and add the Old Bay, dry mustard, parsley and cracker crumbs. Gently mix. In a separate bowl combine the eggs, mayonnaise, Worcestershire sauce and Tabasco. Whisk to mix and pour over the crabmeat mixture. Mix lightly and portion. Sauté to order.