Oyster Chowder

The watershed of the Chesapeake Bay has more than 400,000 hectares of land and thousands of miles of open bay, rivers and streams, making Chesapeake the largest estuary in North America. The region is famous for the sea, including blue crabs , oysters , clams and fish.

The following selections of traditional recipes of seafood from the Chesapeake Bay include examples of crabcakes, crab, oyster dressing, oyster fritters, clam chowder and fish.

Oyster Dressing

Ingredients

1 pint shucked oysters
1 / 2 cup chopped celery
1 / 2 cup chopped onion
1 / 4 cup butter
4 cups bread crumbs
1 tsp soup. chopped parsley
1 tsp tea. wise
1 / 2 c.. salt
1 / 8 tsp. poultry seasoning
1 / 8 teaspoon pepper

Instructions:

Preheat oven to 325 degrees F. Drain oysters, reserve liquor. Remove any shell and chop the oysters.

Cook celery and onion in butter until tender.

Add oysters and oyster liquor and cook vegetables for 10 minutes.

Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl, mix thoroughly.

Add oyster liquor with additional needs.

Bake the dressing in a greased pan for 30 minutes or until edges are brown.


Clam Fritters

Ingredients

12-18 shucked clams and chopped according to the size
1 egg
dash of baking powder
1 / 4 c.. yellow mustard or spicy brown
2 v. soup. milk
breading mix, seafood or flour with a pinch of salt and pepper

Instructions:

Shuck clams, catching the juice in the bowl. You should find yourself with a pint of clams or more. Rinse the clams in their juices. Use scissors and remove the stomachs of clams. The remaining portions of clams can be cut into small pieces with scissors or chopped in a food processor.
Add clams, eggs, baking powder, 2 tablespoons milk and mix.

Stir in bread crumbs and seasoned flour and stir until the dough becomes thick as pancake batter.

Heat a cast iron skillet heat relatively high and add enough cooking oil to cover bottom of pan.

Pour batter into the oil when the pan is hot enough.

Bake until brown and then carefully flip the donuts.

Serve immediately on hamburger buns with ketchup and mustard, or just eat them as is.

Crabcakes

Ingredients

1 lb. crabmeat
1 / 2 cup bread crumbs
2 eggs
1 / 4 cup mayo
1 tsp tea. mustard or mustard yellow
1 tsp tea. crab seasoning
1 / 4 c.. pepper
Dash Worcestershire sauce

Instructions:

Mix eggs, mustard, mayonnaise, seasonings and Worcestershire sauce.

Stir in crabmeat and breadcrumbs.
Form patties and place on a tray lined with waxed paper. Refrigerate crab cakes for 30-60 minutes before cooking for best results.

Fry in skillet in hot melt until golden brown, or broil in oven until Brown, flipping once.

Soft fried crabs

Ingredients

6 soft-shell blue
Mix bread crumbs, seafood
salt and pepper to taste
1 / 4 cup peanut oil

Instructions:

Preheat the grill.

Shake crab and breading mix in a plastic bag.

Saute crabs soft in the MOU.