Down East Western Carteret County O ne of the Crystal Coast's grandest resources and pleasures is its seafood. Local cultural history is frequently woven with recipes that are unique to the area. Clam chowder, Down East light rolls, hard stewed crabs, collards and dumplings are the tastes and smells that speak of home in the Promise Land of Morehead City, in Salter Path and Down East. Generations of Crystal Coast families and summer visitors were raised on the traditional seafood preparations of the Morehead City waterfront restaurants that, until the last decade, fried everything but the cole slaw. In the traditional waterfront restaurants, fried hush puppies are always served first, usually before the water glasses are on the table.
Hush puppies are a local cuisine tradition as well as a standard of quality measurement.
Hush puppies are made with cornmeal, flour, eggs and sugar. Once blended, the mixture is dropped by the spoonful into hot fat and fried to a golden brown. Old-timers say the name derived from cooks, who, while preparing meals, tossed bits of fried batter to quiet the dogs who were waiting for kitchen scraps. Most natives were raised on conch and clam chowders, and even the newest eateries include them among their soups and appetizers. Local conch chowder is made with whelk.