When we think of Thanksgiving, we think about turkey, corn, green beans and pumpkin pie. But did you know that seafood is also a traditional component? It’s believed that seafood was served at the first Thanksgiving.
An extra bonus: it’s protein. I don’t know who had the bright idea of having Thanksgiving dinner in the late afternoon but if you’re like me, by the time the turkey is finally ready, you’re HUNGRY. If you offer an appetizer, soup or early first course of seafood, not only is it unexpected and elegant, it also staves off hunger pangs that can cause grouchiness.
Much of it is also easy to prepare. Oyster stew, for example, takes just minutes.
Just keep in mind: turkey will keep, but seafood won’t. So, let people fill up on shirmp cocktail, crab dip or oyster stew. It won’t be good the second day like turkey will.
In Virginia and Maryland, crabs are still in season in November and oysters are also in season. Maryland restaurants offer crabs along with their carry-out Thanksgiving feasts. Nantucket Bay scallops and Atlantic Little Neck clams come into season in November. The biggest hauls of Canadian lobsters are also in November. Here are some regional recipes to try for your first course/appetizer…let me know if you have made any of these before!
Old Bay Hot Crab Dip Recipe (tip: add a teaspoon of lemon juice and a dash of Tabasco to this recipe, garnish with chopped chive)