Maryland Oyster Recipes
The Chesapeake Bay and oysters are synonymous with great food. Try some of these modern and historic Maryland recipes that will give a taste of the Chesapeake to your local oysters!
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Quick and Easy Fried Oysters |
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Oyster Fritters |
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Skipjack Oyster Dressing |
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Creamy Oyster Casserole |
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Oyster Brie Courtesy Maryland Department of Agriculture Ingredients: 18 Maryland oysters in shell 3 ounces Brie cheese, sliced thin 2 tbsp. pimiento, finely chopped Instructions: Preheat oven to 450°. Open oysters leaving oyster in deeper half of shell. Lay thin slice of cheese on each oyster. Sprinkle with pimiento. Bake for approximately 10 minutes or until cheese is melted and oysters are plump. Serves with lemon wedges. |
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Patty's Oyster Stew Courtesy Pat Slowikowski A great version of the time honored stew made by generations of watermen. Ingredients: 2 quarts to 1 gallon standard oysters (reserving liquid) 1 gallon milk 1 can Pet milk or similar 1 bottle clam juice 1 lb. butter 1/2 stalk celery chopped salt to taste Instructions: Over medium low heat, melt butter in a large stock pot. Add celery and cook until soft. Add oysters and cook until edges of oysters curl up. Add oyster liquid and remaining ingredients and cook over low heat until hot, stirring frequently to prevent burning. Makes a big pot of stew. |
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Oyster Stew II Courtesy 100 Best Recipes For 100 Years by McCormick Another great version of this Chesapeake classic. Ingredients: 1 cup butter 2 quarts oysters, with liquid 1/2 tsp. ground black pepper 2 1/2 tsp. Bon Appetit 1 Tbsp. Worcestershire sauce 1/4 tsp. instant onion powder 1/8 tsp. oregano leaves 2 quarts milk 1 quart half and half or light cream Instructions: In 6 quart enamel or stainless steel kettle, melt butter. Add oysters with liquid and the next 5 ingredients. Simmer 5 minutes, stirring occasionally. Stir in milk and cream. Heat slowly. Do not let stew boil. Makes 5 quarts. This recipe can easily be halved. |
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Italian Oysters Courtesy Maryland Department of Agriculture Ingredients: 1 quart standard oysters (small) 1 stick butter 3/4 to 1 tsp. lemon pepper 1/8 tsp. onion powder 1/8 tsp. Italian seasoning Instructions: Drain oysters, put in frying pat at medium heat. Simmer approximately 5 minutes and drain off excess liquid. Add butter and spices and simmer for approximately 5 minutes. Serve on crackers, French or Italian bread rounds. Makes approximately 50 oysters. |
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Spicy Oysters with Bacon and Cheese Courtesy Dishing Up Maryland Cookbook by Lucie L. Snodgrass Ingredients: 1 dozen fresh oysters in the shell 6 strips bacon 6 slices Colby cheese Worcestershire sauce Hot sauce Old Bay or other seafood seasoning Lemon slices Instructions: Preheat the oven to 450°. Shuck the oysters, reserving the shells. Rinse and drain the oyster meat and clean and dry the shells. Put the oyster shells on a baking sheet. Place 1 oyster in each shell. Add 2 to 3 drops Worcestershire to each. Top each oyster with 1/2 strip of uncooked bacon. Add 3 to 4 drops of hot sauce to each. Cover each oyster with 1/2 slice of the cheese. Bake the oysters for 20 minutes, until the cheese is golden and bubbly. Remove the baking sheet from the oven and sprinkle lightly with seafood seasoning. Serve immediately with lemon wedges as a garnish. Serves 4-6. |
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Pastry Shell Oysters Pastry Shell Oysters An elegant and delicious meal! Ingredients: 1 chicken bouillon cube 1/4 cup butter, melted 3 Tbsp. flour 1/4 cup Smithfield Ham, coarsely chopped 1 (1/2oz.) can mushrooms 1 heaping tsp. dried chopped chives 1 Tbsp. soy sauce 1 tsp. instant minced onion 1/2 tsp. lemon and pepper seasoning 1/8 tsp. garlic powder 1 pt. shucked standard oysters with liquor 2 Tbsp. butter 8 patty shells, baked paprika Instructions: Dissolve bouillon cube in 1 cup boiling water. Blend the 1/4 cup melted butter and flour in a saucepan. Add chicken liquid slowly, stirring constantly to keep smooth. Cook over medium heat stirring constantly until mixture comes to a boil and thickens. Reduce heat. Add ham, mushrooms with liquid, and the next 5 seasonings to sauce. Simmer for 2-3 minutes, stirring constantly. In another pan simmer oysters and liquor and the 2 Tbsp. butter until edges of oysters just begin to curl. Add oysters to sauce and use the oyster liquor to thin sauce to desired consistency. Fill patty shells with oyster mixture. Sprinkle paprika over top of each shell. Place on cookie sheet and broil 4 inches from heat for 1-2 minutes or until hot and bubbly. Serve immediately. |