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As a child, nothing was more satisfying than slowly pulling strings with raw chicken legs out of the sun-kissed salt water. The hope and anticipation of crabs at the end of the line was a thrill that was often fed by the thought of a slow evening of picking crabs followed by Crab Cakes Benedict for breakfast!

With the creamy base of mayo, Dijon, and Worcestershire blended with Calicutts' Chesapeake Spice Blend's notes of sun-dried tomatoes, fresh lemon, celery seed, herbs, and a splash of vinegar; this traditional breakfast recipe has gotten its sea legs.