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2014-8

savor — guide to food & dining on the azalea coast Ask ten people how to cook hard shell blue crabs and you will hear ten different variations on the theme. We talked to a Marylander; a Maryland transplant now a Wilmington chef; and a native Wilmingtonian. by Kassidy Sparks & Shawn Best Photography by Joshua Curry 87 www.wrightsvillebeachmagazine.com WBM


2014-8
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