Oysters Chesapeake Recipes

CHESAPEAKE OYSTER STEW, CRISPY SOFT SHELL CRAB, MARYLAND JUMBO LUMP CRAB IMPERIAL EASTERN SHORE SWEET CORN PUDDING

Steps:

• For the Soft Shell Crab: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk. Place in refrigerator until chilled, about 10 minutes. Mix together flours and seasonings. Remove crabs from milk and drain excess. Dip into seasoned flour and shake off excess. Carefully lower into preheated oil. Fry for approximately 3 minutes until crispy and golden brown. Remove from hot oil, drain, hold for final assembly.
• Maryland Jumbo Lump Crab Imperial:
• In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly.
• Eastern Shore Sweet Corn Pudding: Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the "milk". Chop the cob into pieces. Heat butter in a saute pan and add shallots, garlic, corn, and cob. Saute briefly for 1 minute. Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute. Add cream and simmer for 2 minutes. Remove from heat and let mixture steep for a few minutes. Discard cob pieces and puree corn/crab mixture. Add 1/2 cup of heated mixture to the eggs and whisk continuously. Then whisk egg mixture back into heated liquid, also known as tempering. Strain and pour mix into 6 greased ramekins. Bake in preheated oven in a water bath until pudding sets, about 25 minutes. Remove from water and reserve warm for final assembly.
• Chesapeake Oyster Stew: Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek. Stir and cook for 1 to 2 minutes. Add vermouth and oyster liquor (or bottled clam juice). Reduce by half and add cream. Turn down heat and simmer until slightly thickened. Add seasonings and taste. Turn off heat and add oysters and herbs. Reserve for final assembly.
• Final Assembly: Preheat oven to 400 degrees F.
• Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial. Bake in preheated oven for a few minutes while completing the dish. Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl. Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving. Carefully place Maryland Soft Shell Crab on the pudding. Garnish with chives and corn shoots from your local Maryland farmers market, if using!

CHESAPEAKE OYSTER LOAF

Steps:

• Preheat oven to 350°F.
• Cut top crust of bread off and scoop out inside.
• Butter 1/3 of the scooped out bread and toast in the oven.
• Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
• Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
• Slice and serve hot.

CHESAPEAKE BLUE CRAB CAKES WITH FRIED OYSTERS

Steps:

• Pulse bread in a food processor until finely chopped. (You should have 1/2 cup.)
• In a large bowl, toss together celery, pepperoncini, parsley, breadcrumbs, and crabmeat to combine. Add mayonnaise, Dijon, 1/4 teaspoon cayenne, egg, and 3/4 teaspoon salt; gently stir to combine. Form mixture into eight 2 1/2-inch-diameter patties (about 1/3 cup each). Refrigerate at least 15 minutes or, covered, up to 1 day.
• In a shallow bowl, whisk together flour, pinch of cayenne, and a pinch of salt. In a large, heavy-bottomed skillet (preferably cast iron), heat 1/2 inch oil over medium-high. Add a pinch of flour mixture; if it sizzles, oil is ready. Working in batches, gently add crab cakes to oil, reduce heat to medium, and fry, flipping once, until golden and crisp, about 4 minutes a side. Drain on paper towels; sprinkle with salt. Strain oil into a small saucepan until you have 1 inch (adding more oil, if necessary) and heat over medium-high to 350 degrees.
• Pat oysters dry. Dredge in flour mixture, shaking off excess. Fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels. To serve, place a few lettuce leaves on each plate; top with crab cakes, a few fried oysters, and relish. Squeeze lemon wedges over top if desired.