O ne of the Crystal Coast's grandest resources and pleasures is seafood. Local cultural history is frequently woven with recipes unique to our part of the world. Clam chowder, Down East light rolls, stewed blue crabs, collards and dumplings are the tastes and smells that speak of home in Morehead City, Salter Path and Down East. Generations of Crystal Coast families and summer visitors were raised on the traditional seafood dishes of Morehead City's waterfront restaurants that, until the last decade, fried just about everything but the coleslaw. 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.
They are made with cornmeal, flour, eggs and sugar. To create a unique taste, some folks add chopped onion, and others add sweet milk. 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 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.