Crab And Oyster Company Casserole Recipes

CRAB AND OYSTER BISQUE

Steps:

• In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
• Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.

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.

LOBSTER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
• Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
• To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

CRAB AND OYSTER COMPANY CASSEROLE

Steps:

• Drain oysters and reserve liquor.
• Cook oysters in melted butter till edges just begin to curl. Remove from heat.
• Add crab meat and fold gently.
• Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
• Gently sir in rice and wild rice. Set aside.
• In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
• Turn mixture into well greased 2 quart casserole.
• Pour liquid over mixture.
• Top with ham. Sprinkle with parsley. Dot with butter.
• Bake at 350 till heated through, approximately 25-30 minutes.

COMPANY CRAB CASSEROLE

Steps:

• Preheat oven to 375.
• Pour milk over bread crumbs to soften; add remaining ingredients except eggs.
• Stir in eggs.
• Pour mixture into a well-greased loaf pan or a 6x8 inch casserole.
• Set the dish in a container of hot water and bake for about 45 minutes or until an inserted knife come out clean.

OYSTER CASSEROLE

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.