Oysters Chesapeake Recipes

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.

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.

OYSTERS CHESAPEAKE

Steps:

• Preheat broiler. Combine first 7 ingredients in a medium bowl; stir gently. Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl. Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are browned and oysters are done. Serve with lemon wedges and garnish with chives, if desired.

JIMMY'S OYSTERS

Steps:

• Preheat oven to 375 degrees F.
• For the creamed spinach: Heat a skillet over medium-high heat. Add the olive oil. Sweat diced onions but don't brown, 1 to 2 minutes. Add the spinach, salt and pepper. Cook for 4 to 5 minutes, stirring occasionally. Add the amaretto and stir for 1 minute. Add the chicken stock, then stir for 1 minute. Add the heavy cream and bring to a boil, about 4 minutes. Add the cheese and stir constantly. Let it reach a boil and reduce for 2 to 3 minutes. Set aside.
• For the crab mix: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together. Set aside.
• For the imperial topping: Whisk together the egg yolks and whole eggs in a bowl, then whisk in the lemon juice, seafood seasoning, mustard and mayo. Shuck the oysters and stuff them with the creamed spinach and crab mix and bake until the crab mix is golden brown, about 10 minutes. Remove the oysters and put a tablespoon of the imperial topping on each oyster. Bake until the topping becomes a brown color, about 2 minutes.

CHESAPEAKE OYSTER STUFFING

Steps:

• Preheat over to 350 degrees. Butter a deep 3 quart casserole and a large section of aluminum foil and set aside.
• Add and mix everything together.
• Cook for at least 45 minutes covered. remove top and let it brown/crust up.