Today on DelmarvaLife –
The artist selected to paint a community-themed mural in Salisbury joins us today. Paul “Sketch” Boyd‘s mural depicts the history of the African American community in Salisbury. Boyd talks about his career that includes art projects for Curtis “50 Cent” Jackson and Chris Brown.
Do you ever stop and think about your feet? They are the unsung heroes of your body. They hold the body up and get you wherever you want to be. Unfortunately, we don’t always give our feet the love they deserve, especially in the summertime. Today, we visit Thomas Podiatry and Associates to talk about summertime foot care.
This summer, the YMCA of the Chesapeake is offering Camp Racing Moon. It’s an overnight camp that includes trained and certified counselors who will create an awesome experience for your little campers. WOBC’s Heidi Werosta stops by the camp at the Lower Shore Family YMCA to see what’s in store for your kids this summer.
We’ve been telling you for the past month now, that Ryder, Chase, Marshall, Rocky, Skye and the rest of the Paw Patrol are coming to Salisbury to perform at the Wicomico Youth and Civic Center, but not before stopping by the Mid South Audio Stage.
Sautéed Soft Shell Crabs
Soft shell crabs
To clean soft-shell crabs, hold the crab in one hand, and
using a pair
of kitchen scissors, cut off the front of the crab, about 1/2
behind the eyes and mouth. Squeeze out the contents of
located directly behind the cut you just made. Lift one
pointed end of the crab’s outer shell; remove and discard
the gills. Repeat on the other side. Turn the crab over and
snip off the small flap known as the apron. Rinse the
entire crab well and pat dry. Once cleaned, crabs should
be cooked or stored immediately. To sauté crab dust in
Wondra flour seasoned with salt, paprika, and garlic
powder. Shake off excess flour. Preheat large sauté pan or
cast iron skillet on medium high heat. Add cooking oil and
then a pat of butter. When butter stops foaming, add
crabs to pan topside down. Cook on each side for 3
minutes. Drain on a resting rack and season with salt.
Garnish with vegetable and sauce of choice. Enjoy!
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