Coastal Eats

Seth finds crab cake perfection at Silver Spring, MD's All Set restaurant. Chef Edward walks him through every step, from gently folding the crab to preserving those precious jumbo lumps, and preparing a vibrant corn puree, fingerling potatoes, and bell peppers to complete the dish. The result? A flavor-packed crab cake that’s crispy on the edges, juicy in the middle, and absolutely irresistible.

What makes the Salt Line's Dancing Molly oysters so delicious? Seth Tillman finds out with a trip to Ferry Cove, one of the most high-tech hatcheries in the country. There he learns about the meticulous process of oyster farming, from the gentle waters of Harris Creek to the rough, tumbling waves of the Chesapeake Bay, which shape these oysters to perfection.

Seth pays a visit to Del Mar in D.C.'s Wharf neighborhood where Chef Josep reveals the artistry behind crafting the perfect seafood paella. From the sofrito and bomba rice to the perfectly grilled seafood toppings, Chef Josep breaks down each step of the process—highlighting the importance of the paella pan, the soul of the seafood stock, and the magic of the socarrat.

Host Seth Tillman kicks off season 3 with a celebration of Mid-Atlantic seafood classics. First, he hops into the Chesapeake Bay to harvest and sample the Dancing Molly oysters from The Salt Line in Navy Yard, D.C. Next up, a flavorful jumbo lump crab cake at All Set in Silver Spring, MD, and the journey ends with an extravagant seafood paella at Del Mar in The Wharf, D.C.