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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

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• Previous Page

• Table of Contents
• Up Front
• Beach Bites
• Twenty Things To Do
• Advertising Section: Attorneys
• Beautiful Swimmers
• Advertising Section: Must Haves
• In View
• Controlled Chaos
• Lawler’s Loop
• Advertising Section: Health and Wellness
• Margaret Robison Works Hard for the Money
• Home of Distinction: Cottage Contemporary
• Savor: Red Hot Crab Pot
• Tide Chart

2014-8
To see the actual publication please follow the link above