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Cooking Instructions for our Famous Crabcakes

Our crabcakes can be cooked fresh or frozen! To cook fresh: Bake in a conventional oven at 425°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown. No need to turn over, they will brown on top and bottom. Enjoy! To cook frozen: Cook crab cakes directly from the freezer, no need to defrost. Bake in a conventional oven at 375°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown. No need to turn over, they will brown on top and bottom. Enjoy!

How To Cook Mussels

Place in pan with butter, garlic and white wine. Cover and steam until mussels open. Discard any unopened mussels.

Preparing Snow Crab Legs

In one 9x12x 2" deep pan - pour about 8-12 ounces of beer into pan with couple tbsp old bay. Add crab legs and cover, place on grill on med-high until steamed. About ten minutes

Cooking Live Lobsters

Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook 1 ½-2 lb lobsters for approx 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked

Delicious Steamed Clams

Ingredients: 3 tbsp. butter 1/4 cup minced garlic 1/4 cup chopped green onion 2 doz. clams 1 1/2 cups white wine 1 1/2 cups chicken broth 1/2 cup cream or half and half Parsley, to garnish Bread for serving Directions: In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add minced garlic and chopped green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add 2 doz clams and cook for another 5 minutes. Add the white wine and chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in juice of half a lemon. Add the remaining 1 tbsp of butter and cream or half and

Shrimp Fajitas in Foil

Ingredients: 1 1/2 lbs shrimp, peeled and deveined 1 ea. red, orange, and green pepper- thinly sliced 1 onion, thinly sliced 2 tbsp olive oil 2 tbsp fajita seasoning (or taco) Lime juice Directions: Preheat a gas or charcoal grill over high heat. (*This can also be baked for 12-15 minutes at 400 degrees) Cut four sheets of foil, about 12-inches long. Divide shrimp, red, orange, green pepper, and onion, into 4 equal portions and add to the center of each foil in a single layer. Bend foil at the sides of each packet to create a well. Drizzle the 2 tbsp olive oil, 2 tbsp fajita or taco seasoning and lime juice over each packet; gently toss to combine. Fold the sides of the foil over the shrimp

Seafood Arrabbiata

Italian for "angry," arrabbiata is a spicy tomato sauce. For true fury, use 1/2 teaspoon crushed red pepper in this delicious seafood dish. Ingredients: 8 oz linguine pasta 2 tbsp olive oil 1/2 lb fresh, dry sea scallops 1/2 lb shrimp 1/2 c. chopped onion 1/4-1/2 tsp. crushed red pepper 3 cloves garlic, imnced 2 tbsp tomato paste 1 (14.5 ounce) can petite-cut diced tomatoes, drained 1/2 c. clam juice A dozen little neck clams A dozen mussels Directions: Cook 8 oz linguine pasta according to package directions. Meanwhile, heat 1 tbsp oil in a lg nonstick skillet over med-high heat. Add scallops and shrimp to pan; cook approx 3 min. Remove scallop mixture from pan; keep warm. Heat 1 tbsp oil i

Summer Tomatoes, Corn, Crab and Avocado Salad

1/3 cup chopped red onion 2 limes, juiced 1 tsp olive oil Pinch of salt and pepper 12 oz lump crab meat 1 avocado, diced 1 pint grape tomatoes, halved 2 jalapeno peppers, finely chopped with seeds removed 1 1/2 cups roasted corn kernels 2 tbsp finely chopped Cilantro In a small bowl combine red onion, lime juice, olive oil, and pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. Meanwhile, in a large bowl combine lump crab meat, avocado, grape tomatoes, jalapeños and roasted corn kernels. Combine all the ingredients together, add cilantro and gently toss. Adjust lime juice, salt and pepper to taste.

Asparagus and Smoked Salmon Salad

Bring a pot of water to a boil. Place 1 lb fresh asparagus, trimmed and cut into 1 inch pieces in the pot, and cook 5 min, just until tender. Drain, and set aside. Place 1/2 cup pecans, broken into pieces in a skillet over med heat, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, 2 heads red leaf lettuce, 1/2 cup frozen green peas, thawed, and 1/4 lb smoked salmon. In a separate bowl, mix 1/4 c olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper. Toss with the salad or serve on the side.

Garlic Crusted Salmon Topped with Fresh Tomato-Basil Relish

Ingredients: Marinade: 2 garlic cloves, minced 1/2 tsp sea salt 1/2 tsp fresh pepper 1/2 tsp paprika 1 tsp lemon zets 1 tsp lemon juice 1 tbsp olive oil Fresh Salmon Filets Relish: 1/2 cup cherry tomatoes, quartered 2 garlic cloves, minced 1 tsp lemon zest 1 tsp lemon juice 1/4 tsp sea salt Pinch of fresh pepper ¼ c. fresh basil, chopped 2 tbsp olive oil Preheat oven to 400 degrees, line baking sheets with parchment or foil. In a small dish, combine all of the marinade ingredients, and whisk with a fork to combine; place the salmon fillets on baking sheet, and rub garlic­-oil mixture evenly onto each fillet; set aside to marinate for 35 minutes (meanwhile make the relish) then broil for 8-­9

Honey-Mustard Broiled Rockfish

Ingredients: 1 tbsp mayonnaise 1 tbsp lime juice 2 tsp honey 2 tsp mustard 1 tsp dried dill Panko bread crumbs Margarine or butter Salt & Pepper, to taste Fresh Rockfish filets Directions: Combine mayonnaise, lime juice, honey, mustard and dried dill. Spread over fish and place on a broiling pan. Sprinkle the fish lightly with salt and pepper. Pat panko bread crumbs on top of the fish and dot with margarine or butter. Broil about 5 inches from the heat source under a hot broiler, 12 minutes per inch of thickness, or until the fish is done.

Asian Sesame Grilled Tuna Steak

Ingredients: 1 clove garlic, grated 1 tbsp lemon juice 1/4 cup soy sauce 1-2 tbsp. sesame oil 1 tbsp sesame seeds 1 scallion, chopped Fresh Tuna Steaks Salt & Pepper, to taste Directions: Mix garlic, lemon juice, soy sauce, sesame oil, sesame seeds, and scallion in a medium bowl. Rinse tuna steaks, pat dry and season with salt and pepper on both sides. Add tuna steaks to marinade, marinade (turning once or twice) no more than 30 minutes in the refrigerator. Heat grill to medium-high heat and oil the grates. Grill tuna steak for 3 minutes on each side or to desired doneness and serve

Grilled Softshell Crabs

Heat your grill and make sure it is clean and oiled. Brush the crabs with olive oil, season with salt & pepper and place them on the grill at a 45 degree angle so that the claws and legs are not hanging down below the grate. Grill the crabs for about 4 minutes per side. Remove to a platter and serve with lemon wedges

Eastern Shore Oyster Fritters

Ingredients: 1 pint shucked Maryland standard oysters ½ cup evaporated milk 1 cup dry pancake mix 2 tablespoons cornmeal 1 teaspoon salt ¼ teaspoon pepper ¾ cup oil Directions: Drain oysters, reserving liquor. In a bowl, mix milk, pancake mix, cornmeal, salt and pepper. Gently fold in oysters. (Batter will be thick). Heat oil in a 10-inch fry pan. Drop batter into hot oil by tablespoonful, making sure to include 2 oysters in each portion. Cook until brown on 1 side, 1 to 2 minutes. Turn carefully and brown the other side. Yield: 18 fritters NOTE: If batter becomes too thick, thin with oyster liquor.

Beer Battered Fried Oysters

Ingredients: 2 cups bisquick mix 2 teaspoons parsley ¼ teaspoon seafood seasoning 1 cup beer 2 large eggs, beaten ¼ cup oil 2 pints shucked Maryland oysters or soft shell clams, drained ½ cup oyster liquor ¼ cup oil for frying Directions: Mix bisquick and seasonings in a small bowl. Add beer, eggs and oil and mix well. Cover with plastic and allow mixture to stand at room temperature for 1 hour. Add ½ cup oyster liquor to beer batter mixture. Heat oil in an electric skillet at 275 degrees. Dip oysters in batter and drop onto hot skillet. Fry several at a time until golden brown on both sides. Drain and serve. Yield: 6 servings.

Mussels and Clams: FAQ's

Storage and Preparation: Mussels and clams can survive a day or two in the refrigerator stored in a colander set in a bowl of ice and covered with a damp towel. To prepare them for cooking, scrub the shells with a nylon brush and wash in several changes of cold water. Mussels have a beard that must be removed- pull it off with your fingers or pliers just before cooking. And as with all shellfish, discard any that won’t close or have broken or chipped shells. Cooking: Mussels and clams need only the steam created by poaching to cook. Once done, they’ll pop open. Any that don’t open are inedible- toss them

Coconut Fried Shrimp

Ingredients: ½ pound peeled, medium-size fresh shrimp ¾ cup pancake mix ¾ cup beer Vegetable oil ¼ cup all purpose flour 1 cup flaked coconut Directions: Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mike and beer in a small bowl; stir until smooth. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350 degrees. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels. Yield: 4 appetizer servings.

Lobster FAQ's

How many live lobsters make a pound of meat? On average, approximately six 1-pound live lobsters equal a pound of meat. How many cups of lobster meat are in one pound? Approximately two cups of meat. How to steam lobster: Put about 2 inches of salted water in a large pot. Bring water to a rolling boil. Put lobster in pot, bring to a boil again. Allow 18 minutes for 1 to 1¼ pound lobster and 20 minutes for 1½ pound lobster. If lobster is soft shell, reduce cooking by 3 minutes. How to boil lobster: Fill a large pot three-quarters full of salted water. Bring water to a rolling boil. Put lobster in pot, bring to a boil again. Lower heat, cover and simmer about 15 minutes for 1 to 1¼ pound

Imperial Crab Stuffed Potatoes

Note: This is hearty enough to be served as a main dish, along with a salad. Ingredients: 3 large baking potatoes ½ cup milk ½ pound crabmeat ¾ teaspoon OLD BAY seasoning ¾ cup sour cream ¼ cup mayonnaise ¼ cup chopped green pepper ½ teaspoon salt ¼ teaspoon black pepper 2 beaten egg whites ¾ cup grated cheddar cheese, divided Green pepper for garnish Directions: Preheat oven to 400 degrees. Wash Potatoes and bake at 400 degrees for 1 hour or until done. Cut potatoes in half lengthwise and carefully scoop put potato. Set shells aside. In a large mixing bowl, put potato and milk and mash well. Stir in crab meat and OLD BAY seasoning. Add sour cream, mayonnaise, green pepper, sa

Crab Regal

Ingredients: ½ lb. Maryland Backfin crabmeat Sauce: ¼ cup plain yogurt 3 tbs. ketchup ½ tbs. lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon salt Dash white pepper 1/8 teaspoon seafood seasoning 2 tablespoons fresh parsley, chopped 1/2 tablespoon seasoned bread crumbs Conventional Oven: Pack crabmeat into 40 cleaned littleneck clam shells. In a small bowl, mix together sauce ingredients. Spoon about 2/3 teaspoon of sauce over each hors d’oeuvre, covering all crabmeat. Sprinkle each with parsley and bread crumbs. Place under preheated broiler for 2-3 minutes, just until hot. Microwave: Follow directions except for cooking method. Place ½ (20) of recipe on plate. Microwave o

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