Maryland Hot Dog


  • 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


  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.
  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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