LIBBY WIERSEMA: Dreaming of deviled crab and Scrap Iron
While summer begins its wind-down and fresh vegetable bins are at peak capacity, I am thinking of one thing: deviled crab.
Obviously, I am feeling a disconnect between the season and the local culinary landscape. I have good reason, though, as I make preparation to head off to Daufuskie Island for a few weeks of secluded work.
If you’ve ever spent any time there, you already know the deviled crab is legendary. The Lowcountry waters surrounding the quirky little island are the perfect environment for growing the crafty, crusty critters. In another time, they signified much more than good eating for the Gullah community that called this sea island home.