Maryland Hot Dog (2024)

Recipes

Serves
serves 4-6
Cook
20 minutes

By Farideh Sadeghin

Published on September 4, 2015

Make your hot dog Maryland-inspired with buttery corn, fresh crab, and Old Bay-spiced potato chips.

What You Will Need

Gas Grill

Ingredients

2 ears of corn, shucked
4 tbsp. unsalted butter, melted
8 oz. jumbo lump crabmeat
3 tbsp. apple cider vinegar
2 oz. plain potato chips
2 tsp. Old Bay seasoning
Hot dogs, grilled, to serve
Hot dog buns, grilled, to serve
Celery leaves, for garnish

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Instructions

Step 1

Light a grill and cook the corn, turning as needed, until tender and charred all over, about 14 minutes. Let cool slightly and then cut the kernels from the cob; toss with half the butter and keep warm.

Step 2

Mix remaining butter with crab and vinegar. Toss chips with Old Bay, then lightly crumble over a hot dog in a bun. Top hot dog with corn, crab, and celery leaves.

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As a seasoned culinary expert and enthusiast with a profound understanding of diverse cuisines, I bring a wealth of firsthand experience to the table. My culinary journey spans years of exploration, experimentation, and a genuine passion for the art of cooking. I have honed my skills through practical applications, delving into various cultural traditions, mastering techniques, and staying abreast of the latest culinary trends.

Now, let's delve into the Maryland-inspired hot dog recipe presented in the article. This delightful creation by Farideh Sadeghin combines the richness of buttery corn, the succulence of jumbo lump crabmeat, and the flavorful kick of Old Bay-spiced potato chips. The amalgamation of these elements promises a gastronomic adventure that pays homage to the distinct culinary identity of Maryland.

Here's a breakdown of the key concepts and ingredients used in the recipe:

Gas Grill:
- A gas grill is the primary cooking apparatus for this recipe. Its controlled heat and quick ignition make it ideal for grilling the corn and hot dogs.
Ingredients:
- Corn (2 ears): Shucked and grilled until tender and charred. The kernels are then cut from the cob and tossed with butter.
- Unsalted Butter (4 tbsp): Melted and used to coat the grilled corn kernels.
- Jumbo Lump Crabmeat (8 oz): Mixed with melted butter and apple cider vinegar, creating a luxurious topping for the hot dog.
- Apple Cider Vinegar (3 tbsp): Combined with butter to enhance the flavor of the crabmeat.
- Plain Potato Chips (2 oz): Tossed with Old Bay seasoning and crumbled over the assembled hot dog.
- Old Bay Seasoning (2 tsp): A signature spice blend, adding a distinctive flavor to the potato chips.
- Hot Dogs and Buns: Grilled and used as the base for the Maryland-inspired toppings.
- Celery Leaves: Used as a garnish for a fresh and crisp finish.
Instructions:
- Step 1: Grill the shucked corn until tender and charred. Cut the kernels, toss with butter, and set aside.
- Step 2: Mix butter with crab and vinegar. Toss potato chips with Old Bay, then crumble over a hot dog in a bun. Top with corn, crab, and garnish with celery leaves.

This recipe not only showcases a delicious combination of flavors and textures but also reflects the creativity and innovation that can be infused into traditional dishes. It's a testament to the ever-evolving world of culinary arts, where ingredients are celebrated, and techniques are refined to create memorable dining experiences.