Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding

  • Yield : 6 servings
  • Prep Time : 50m
  • Cook Time : 55m
  • Ready In : 55m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Roasted Carrots with Almonds and Olives

  • Breaded Pork Chops with Warm Apple-Cabbage Slaw

  • Pumpkin Soup with Chili Cran-Apple Relish

  • Allspice Gravy

  • Confetti Corn


  • Oil
  • 6 jumbo Maryland soft shell crabs
  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 1/4 cup masa (also known as corn flour, which is available in your local supermarket)
  • 1/2 cup all-purpose flour
  • Pinch seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup cream
  • 1 tablespoon sherry
  • 1/2 lemon, juiced
  • Hot sauce, to taste
  • Worcestershire sauce, to taste
  • Seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • 1 pound jumbo lump Maryland crabmeat
  • 1/2 tablespoon chopped chives
  • 1/2 tablespoon chopped parsley leaves
  • 1/2 cup mayonnaise
  • 1 ear Maryland Eastern Shore sweet corn
  • 1 teaspoon butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • 12 ounces heavy cream
  • 3 eggs
  • 1 teaspoon butter
  • 2 ounces country ham, diced small
  • 1 ear Maryland Eastern Shore sweet corn, kernels removed
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 leek, chopped
  • 6 ounces vermouth
  • 1 cup oyster liquor (juice from the oysters) or substitute bottled clam juice
  • 1 quart heavy cream
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 teaspoon seafood seasoning (recommended: Old Bay)
  • Hot sauce, to taste
  • 18 Chesapeake oysters, shucked (may be purchased shucked and ready to go), reserve liquid
  • 1 teaspoon chopped parsley leaves
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped thyme leaves
  • Chives, for garnish, optional
  • Corn shoots, for garnish, optional


Step 1

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.

Step 2

Maryland Jumbo Lump Crab Imperial:

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Final Assembly: Preheat oven to 400 degrees F.

Step 7

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!

Leave a Reply

Your email address will not be published. Required fields are marked *