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CELEBRATE THE LOWCOUNTRY’S CULINARY HERITAGE
With Chef Amethyst Ganaway, a native of our hometown, North Charleston, South Carolina. Amethyst is a renowned chef, food writer, and recipe developer who champions Southern, African American, and African Diaspora food traditions.
Seafood has long been a cornerstone of African American and Gullah culture, deeply woven into the history, economy, and culinary traditions of coastal areas like the Lowcountry. Oysters and crabs, in particular, hold a special place—not just as beloved ingredients but as vital parts of the region’s ecosystem. Oysters act as natural water filters, improving the health of coastal waters, while crabs help maintain balance in marine habitats. For generations, Black people have harvested these shellfish sustainably, using time-honored techniques that reflect both respect for the environment and a deep connection to the tides, marshes, and waterways that define the Lowcountry.
In creating these Oyster and Crab Scallion Pancakes, I wanted to honor those traditions while drawing inspiration from another coastal food culture—Southeast Asia. The technique of making scallion pancakes, a dish found across Chinese and other Asian cuisines, is surprisingly similar to the way we work with dough in Southern cooking. The layering of dough and oil, the crisping of the edges in a hot pan, and the deeply savory flavors are all points where these culinary traditions meet. Much like the Lowcountry, many parts of Asia have long relied on shellfish as a primary protein source, and both cultures understand the beauty of balancing simple ingredients to let the seafood shine.
This recipe is flexible, just as cooking has always been. While all-purpose flour provides the classic chewy texture, most gluten-free flours can be swapped in, making the dish accessible to all. Likewise, the choice of oil—benne seed oil for a nutty depth, neutral oil for a milder taste, or even coconut or peanut oil for a different twist—allows for customization. And while oysters and crab are the stars here, feel free to substitute shrimp, fish, or even mushrooms for a vegetarian take. The dough can also be made 24 hours ahead and stored in the refrigerator, just let it come back to room temperature before rolling it out.
Ultimately, this dish is a celebration of the water, the land, and the people who have shaped the food of the Lowcountry. It’s a reminder that foodways are fluid, constantly evolving and blending across cultures, yet always rooted in history. Whether served as a snack, an appetizer, or a main dish, these pancakes bring together the best of two seafood-loving traditions, one crispy bite at a time.
Seafood has long been a cornerstone of African American and Gullah culture, deeply woven into the history, economy, and culinary traditions of coastal areas like the Lowcountry. Oysters and crabs, in particular, hold a special place—not just as beloved ingredients but as vital parts of the region’s ecosystem. Oysters act as natural water filters, improving the health of coastal waters, while crabs help maintain balance in marine habitats. For generations, Black people have harvested these shellfish sustainably, using time-honored techniques that reflect both respect for the environment and a deep connection to the tides, marshes, and waterways that define the Lowcountry.
In creating these Oyster and Crab Scallion Pancakes, I wanted to honor those traditions while drawing inspiration from another coastal food culture—Southeast Asia. The technique of making scallion pancakes, a dish found across Chinese and other Asian cuisines, is surprisingly similar to the way we work with dough in Southern cooking. The layering of dough and oil, the crisping of the edges in a hot pan, and the deeply savory flavors are all points where these culinary traditions meet. Much like the Lowcountry, many parts of Asia have long relied on shellfish as a primary protein source, and both cultures understand the beauty of balancing simple ingredients to let the seafood shine.
This recipe is flexible, just as cooking has always been. While all-purpose flour provides the classic chewy texture, most gluten-free flours can be swapped in, making the dish accessible to all. Likewise, the choice of oil—benne seed oil for a nutty depth, neutral oil for a milder taste, or even coconut or peanut oil for a different twist—allows for customization. And while oysters and crab are the stars here, feel free to substitute shrimp, fish, or even mushrooms for a vegetarian take. The dough can also be made 24 hours ahead and stored in the refrigerator, just let it come back to room temperature before rolling it out.
Ultimately, this dish is a celebration of the water, the land, and the people who have shaped the food of the Lowcountry. It’s a reminder that foodways are fluid, constantly evolving and blending across cultures, yet always rooted in history. Whether served as a snack, an appetizer, or a main dish, these pancakes bring together the best of two seafood-loving traditions, one crispy bite at a time.
