“WHEN YOU’RE BASED in Charleston, it’s hard to ignore the many wonders that come out of the sea,” said chef Mike Lata. This recipe, his final Slow Food Fast contribution, pays tribute to that awesome haul.
“We have so many species available to us,” said Mr. Lata. “Crabs are coming in from North Carolina. And there are fresh shrimp, clams and oysters, which are at the height of their season right now. I use all of it in this purloo.”