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YE' OLD SEAFOOD RECIPES

[OYSTERS] [FISH] [CLAMS] [CRABS] [SCALLOPS]

[MANINOSE] [LOBSTER]  [SHRIMP]

[SAUCES] [BREADS]

The recipes in this little book were selected from those sent to the Commission of Fisheries by good cooks from various parts of Virginia, or taken from cook books, credit being given in either case. We want to thank every one who sent a recipe. We regret that space will not permit us to publish all the recipes received.

In all of the recipes that follow, we have tried to give definite quantities to be used and to suggest the best possible combinations of seasonings to bring out the natural flavor of Virginia's seafoods. We have tried to make the recipes simple and "fool-proof" for the "Newly-wed" and yet of interest to the experienced housewife. This book will fulfill its purpose, if it helps to increase the number of people using Virginia seafoods, which are not only delicious when properly cooked, but highly nutritious.

Compiled and edited for the Commission of Fisheries by Mrs. Rooker J. White, Keller, Virginia.

NOTE: In 1968, the Commission of Fisheries became the Virginia Marine Resources Commission (VMRC)

For more recipes and other seafood marketing information visit the Marine Products Board web site.
 

 

OYSTERS

STEWED OYSTERS

1 qt. oysters

1cup sweet fresh milk

Butter, size of an egg

Salt and pepper to taste

Heat oysters until they plump (smoking hot), seasoning with salt and pepper. Heat milk (with butter dropped in it) to boiling point. As you take off fire, pour the two together. Serve at once in heated bowls. This makes a tasty stew. Serves 6

Mrs. B. B. Fitchett, Franktown, Va.

BOSTON BOX OYSTER STEW

1 tbsp. butter

12 large oysters

Salt and pepper to taste

Melt butter in a pan, wipe oysters and drop in hot butter. Salt and pepper to taste. Make two slices brown toast, butter, cut cross-wise. Cook oysters 5 mins., pour in a hot soup plate and lay toast around edge of plate. A few dashes of Sherry wine will improve flavor. One serving.

Mrs. J. B. Murray, Ambassador Hotel, Colonial Beach, Va.

PLAIN OYSTER STEW (with meat)

1 qt. oysters

2 slices fat meat

Salt and pepper to taste

Drain liquor from oysters and save. Wash oysters and put back in strained liquor. Cut meat into very small pieces and fry. Add to oysters and stew until oysters begin to curl. Put oysters in hot covered dish, but let liquor boil 2 or 3 mins. longer. Pour over oysters and serve at once. Serves 6.

Mrs. W. B. Marchant, Colonial Beach, Va.

CURRY OF OYSTERS

1 pt. oysters

1 tbsp. butter

1 tbsp. flour

1 tbsp. Curry Powder

1/2 pt. oyster liquor

Salt and pepper to taste

Melt butter in stew pan, add the flour and curry powder, when smooth, add the oyster liquor gradually, stirring constantly, then add the oysters and simmer 4 mins. Season and serve. Serves 3.

Mrs. Wm. N. LeCato, Quinby, Va.

BROILED OYSTERS

1/4 lb. butter

1 qt. oysters

Melt butter in a deep, heavy sauce pan, taking care not to scorch. Drop into the butter the well drained oysters, and cook until the edges curl. Serve at once in hot ramekins or saucers, with crackers, pickle, and coffee. Or serve on thin slices of toast. A delightful Sunday night supper. Serves 6.

Mrs. Mason Johnson, Norfolk, Va.

ROASTED OYSTERS (indoors)

30 oysters

Butter, salt, pepper

Wash oyster shells thoroughly by scrubbing with a brush. Place with deep side down in shallow baking pans. Bake until shells open. Remove the upper shell, loosen oyster from lower shell, add a little butter, salt and pepper to each oyster. Serve immediately in the under shell.

Miss Martha Bonnewell, Saxis, Va.

RAW OYSTERS, WITHOUT COCKTAIL SAUCE

It is to be regretted that so many of us have sold out our oyster taste to the cocktail sauce. We order, with our raw oysters, a two or three ounce glass full of cocktail sauce, so heavily flavored that it kills the taste and tang of the oyster. It is a sin and a shame to prepare the oyster so that it is eaten minus its true flavor.

Fine fresh oysters need only a few drops of lemon juice, or good vinegar, with pepper, to bring out their full flavor. Select oysters not too small - not too large - so that each makes a nice mouthful and can be eaten slowly to appreciate their zestful, salty taste - accentuated only by the drop or two of lemon juice or vinegar. Even this slight addition is omitted by some connoisseurs.

Mrs. Madeline L. Barrow, Keller, Va.

RAW OYSTERS, WITH COCKTAIL SAUCE

Remove from oysters any particles of shell. Thoroughly chill. Serve in small glasses in cocktail sauce, 5 or 6 oysters to a person. If the oysters are served on the half shell, place on top of crushed ice in a soup bowl with the glass of cocktail sauce in center of the ice. For sauces, see last pages of book.

Mrs. James T. Walkley, Belle Haven, Va.

FRIED OYSTERS, FRIED SINGLY

Drain the oysters. Beat eggs. Add a little milk, pepper, and salt. Dip the oysters in the egg and roll in cracker-meal: dip in the egg and roll in the cracker-meal a second time. Fry in deep boiling fat until brown. Serve hot.

George C. Bonniwell, Harborton, Va.

FRIED OYSTERS

1 qt. oysters

1 lb. crackers

Pinch red pepper

1 tsp. baking powder

Salt and black pepper

1/2 cup evaporated milk

Roll crackers fairly fine and season with red pepper and salt, and add baking powder. Drain oysters slightly and season to taste with salt and black pepper. Add about 1/2 cup evaporated milk. This makes them brown quickly and the cracker crumbs to stick to the oyster batter. Roll them in crumbs and press tightly with hands so that they will not come apart. Fry in deep fat. This has been an outstanding recipe at church suppers and has been greatly complimented. Serves 6.

Mrs. Edward F. Cox, Colonial Beach, Va.

FRIED OYSTERS

1 qt. oysters

1 tsp. celery seed

1 tsp. salt

1/2 tsp. pepper

3 boxes soda crackers

2 eggs

Drain oysters well. Grind crackers and sift (I prefer crackers to cracker-meal), and add to them salt, pepper, and celery seed. Beat the eggs well and mix with oysters thoroughly. Place two large or three small oysters in one pad, press tightly together in palm of hand and spread as much cracker-meal mixture over them as you can get to stick to the oyster. Fry in deep fat, but do not put in oysters until the fat is hot enough to sizzle and smoke a little. Serve hot. Serves 6.

Mrs. F. L. Garrett, Sr., Centre Cross, Va.

FRIED OYSTERS

1 qt. oysters

2 eggs

1/4 tsp. pepper

Salt

Select medium or large oysters. Drain well and rinse in cold water, unless they are perfectly clean. Beat eggs lightly and season to taste. The amount of salt determined by oysters used. Dip the oysters into the egg, then roll in cracker-meal and shape into a patty using both hands and firmly pressing together, two or three oysters to a medium size patty. If the oyster are large, a single one will do. Do not allow the patties to stand long before frying as they become soggy. Fry quickly in deep hot fat. About 15 to 18 patties can usually be made from one quart of oysters. Serves 6 to 8.

Mrs. T. W. Marsh, Reedville, Va.

BROILED OYSTERS

Heat butter or bacon fat in pan (iron frying pan preferred), add oysters from which liquor has been drained. Place under broiler flame in oven or on top of stove, broil until brown, serve while hot.

Mrs. C. C. Chewning, Urbann, Va.

HOW TO FRY OYSTERS

Oysters

2 eggs

Cracker-meal

2 slices bacon

2 large tbsp. lard

Pepper and salt

Beat the eggs for 5 mins. Dip the oysters in the egg, then in the cracker-meal. Sprinkle a little pepper and salt on them. Fry in very hot fat (the bacon fried out and the lard), until a golden brown. Serve on lettuce leaves with tomato catsup.

Mrs. L. M. Callis, Seaford, Va.

PANNED OYSTERS

1 pt. oysters

Butter

Place in sauce pan over fire enough butter to cover bottom of pan when melted. When butter is hot, add oysters and shake until oysters curl. Serve on hot buttered toast. Serves 4.

Miss Margaret Walkley, Belle Haven, Va.

SCALLOPED OYSTERS, EASTERN SHORE STYLE

1 pt. oysters

1 cup bread crumbs

1 cup cracker crumbs

1/2 cup oyster liquor

1/2 cup sweet cream

1/4 cup melted butter

Season oyster liquor to taste.

Combine bread and cracker crumbs, toast to light brown, add butter, mix thoroughly. Place thin layer crumbs, then of oysters, part of oyster liquor. Repeat. Cook in moderate oven 30 mins. This recipe is better if only two layers of ingredients are used. Serves 4.

Mrs. A. A. Arnold, Nassawadox, Va.

SCALLOPED OYSTERS

Drain oysters. Place a layer of cracker crumbs in the bottom of a buttered pan, then layer of oysters. Sprinkle with pepper and salt and little bits of butter. Moisten with milk. Alternate until pan is full, having crumbs on top. Cover and bake half an hour. Remove the cover and brown.

Mrs. John E. Nottingham, Franktown, Va.
Mrs. A. T. Johnson, Concord, Va.
Mrs. Cora L. Marchant, Urbanna, VA

SCALLOPED OYSTERS

1 pt. oysters

1 cup grated bread crumbs

1/2 cup coarse cracker crumbs

1/2 cup butter

1 cup oyster liquor

1 tsp. salt

1/8 tsp. pepper

Drain and clean the oysters. Rub a pudding dish thickly with cold butter, sprinkle the bottom with a layer of bread crumbs. Mix the rest of the bread and cracker crumbs and stir in the butter. Arrange the oysters and crumbs in alternate layers, season each with pepper and salt. Pour over the oyster liquor. Bake 25 to 30 mins. in a quick oven. Serves 4.

Mrs. Roy D. White, Accomac, Va.

SCALLOPED OYSTERS (WITH BACON)

1 qt. oysters

3 strips breakfast bacon, crisped and broken in bits

Fat from bacon

2 tbsp. butter

1 box soda crackers

Pepper and salt

Put oysters in a colander to drain, but save their liquor and strain thru a fine white cloth or strainer. Clean oysters, if necessary, and season wee to taste with pepper and salt. Put in a deep baking pan a layer of oysters, then a layer of coarsely crushed crackers, sprinkle with bits of bacon and add a little of the fat and bits of butter. Alternate layers, until a rather deep pan is nearly full. Add oyster liquor. Cook in moderate oven until oysters are well done and brown on top. Some people think the bacon fat brings out the oyster flavor, but I think scalloped oysters with butter and milk have a more delicate flavor. Serves 6 to 8.

Mrs. R. J. White, Keller, Va.

CREAMED OYSTERS

2 1/2 tbsp. butter

1/3 cup flour

1 cup milk

1/8 tsp. pepper, 1/4 tsp. salt

1/2 cup celery cut fine (boiled tender in water)

1 pt. oysters

Heat oysters in own liquor. Make cream sauce of butter, flour, milk. Season with pepper and salt, and add celery. Add oysters to cream sauce, taking great care not to curdle milk. Serve in patty shells or hot ramekins. Serves 4.

Contributed.

OYSTER PIE

Wash oysters and place in deep baking dish sprinkle with salt and pepper, and season with either butter or bacon drippings. Add a little water or milk. Cover with pastry in strips or blocks and bake in hot oven until crust is done.

Mrs. C. A. Showard, Chincoteague, Va.

OYSTER PIE

1 qt. oysters

1/4 lb. butter

1 cup milk

1 tbsp. flour

Cook oysters until they steam thru and thru. Add butter, salt, and pepper to taste. Thicken the milk with the flour and add to the oysters. Line a shallow pan with thinly rolled pie crust and bake. Pour the oysters on the crust and strip with thinly rolled crust. Bake until brown. Serve at once. Serves 6.

Mrs. Ernest Ashburn, Weems, Va.

OYSTER PIE

1 qt. fresh oysters

Biscuit dough, rather short

Butter

Roll dough thin and line baking dish. Bake in a quick oven until done. Heat oysters slowly, bringing to the boiling point. Pour the oysters into the crust and some of the liquor in which they are cooked. Add several small lumps of butter, salt and pepper to taste. Crisscross the top with strips of the dough, add a few more lumps of butter to make it brown nicely. Return to the oven and bake until the top strips are brown. Serves 6.

Mrs. J. C. Drewer, Saxis, Va.

OYSTER TURNOVERS

Yeast bread dough

Oysters

Butter

Pepper and salt

When yeast bread dough is ready to make off into rolls, roll out in small pieces, spread the oysters on thick, sprinkle with a little salt, pepper and dot with bits of butter. Roll up and bake in hot oven until they are brown. These are delicious. A little sage adds to the flavor if one likes sage.

Mrs. C. L. Thompson, Cobbs Creek, Va.

OYSTER BREAD

1 pt. oysters

1 cup corn meal

1/3 cup flour

1 level tsp. salt

1 tsp. baking powder

1/3 cup sour milk

1/3 tsp. baking soda

1 egg

1/2 cup fresh cracklings

Sift meal and flour into a bowl. Add cracklings, soda, dissolved in sour milk, salt, and a little pepper, baking powder, and egg, oysters and their liquor. Use enough water to make a medium stiff batter. Mix well and bake in a well greased 9 in. pie tin. Serves 4.

Mrs. C. L. Thompson, Cobbs Creek, Va.

DEVILED OYSTERS

1 qt. oysters

1/2 tsp. celery seed

2 tsp. green pepper (after cut)

1/2 tsp. red pepper (after cut)

1/2 cup fine crumbs

2 tsp. Worcester sauce

Salt, black and red pepper to taste

1 tbsp. butter, melted

Drain oysters well, cut up fine or put thru food chopper. Add to oysters all of above ingredients, except a few crumbs to sprinkle on top when baking. These are nice baked in sea shells and served with meal or as an entre .

Mrs. S. N. Weaver, Saxis, Va.

PICKLED OYSTERS

1 gal. oysters

1 tbsp. salt

1 tbsp. whole mace

1 tbsp. whole allspice

2 pods red pepper (chopped fine)

3/4 pt. apple vinegar

Strain oysters from liquor; wash in cold water, being careful not to pierce with a fork. Add 1 pint cold water, and all other ingredients to oysters. Cook until sides are well curled. Strain oysters and put on a platter. Save liquor. Let stand several hours. Add vinegar to the oyster liquor and when thoroughly cold, pour over the oysters. Let stand 24 hrs. before serving.

Geo. H. Curtis, Jr., Norfolk, Va.

OYSTER DRESSING TO STUFF A TURKEY

1 pt. oysters

4 cups dry bread in small pieces

2 tbsp. butter

1 tbsp. lard

1 egg

Sage or celery seed, pepper, salt

Soak bread in just enough water to soften, and beat in egg. Season bread highly with salt and pepper, and either sage or celery seed. Melt lard in a heavy frying pan and cook bread until it begins to brown, stick together, and leave pan. Fold oyster into bread, stuff turkey, and sew up securely with coarse threads.

Contributed

PIGS IN BLANKETS

Oysters, desired number

Thin slices bacon

Toast

Dry oysters and wrap in bacon, fastening the ends with a tooth pick. Brown very quickly in a hot frying pan. Put two pigs on a square of hot toast. There will be a delicious thin gravy in the frying pan, pour a little on each piece of toast. Serve at once.

Recipes for Fish and Seafood, U.S. Fisheries Association

OYSTER BROTH OR SOUP

1 cup full sweet milk

Lump of butter

Salt and pepper

1 small piece mace

Small portion flour on tip of teaspoon

12 fat oysters

Add milk all ingredients except oysters, and bring milk to a steam heat, stirring all the time. Add oysters and let come to a boil. Serves one.

Mrs. John Curlett, Bowlers Wharf, Va.

 

FISH

FRIED FISH 

Fish cut in medium sized pieces, or small whole fish

Flour or meal

Sweet country lard

Salt and pepper to taste

Dust well with flour or meal (meal preferred). Let deep fat get smoking hot, and drop in fish. Watch so as not to burn. The quicker the fish fries not to burn the better it is.

Mrs. B. B. Fitchett, Franktown, Va.

FRIED FISH

Fish fried, as the Eastern Shore people fry it, is a very delicious dish. First, after dressing the fish, dip it in milk - either fresh or canned. Then in corn meal and fry in bacon drippings or in deep fat. The milk keeps the fish moist.

Mrs. S. James Turlington, Accomac, Va.

BAKED FISH - TROUT, CROAKER, OR ANY FISH OF YOUR CHOICE

5 or 6 Irish potatoes

3 or 4 onions

1 tbs. Butter

2 or 3 slices bacon

Place fish in pan, after it has been well salted and peppered. Put the sliced onions and peeled potatoes around the fish, and sprinkle them with salt and pepper. Put the strips of bacon (salt pork will do) on both. Add a little water and a tbs. Butter, but do not cover fish with water. Bake with cover on pan until potatoes are tender. Remove cover and brown. Serve at once. Serves 4.

Mrs. C. L. Thompson, Cobbs, Creek, Va.

BAKED TROUT

1 good sized trout

3 or 4 onions

3 stripes of bacon

Fry sliced onions in butter of bacon fat. Add a little water and cook a few minutes. Salt and pepper the trout and place in a shallow pan and put the onions on it, and then the bacon strips. Cook until well done and serve with creamed potatoes. Serves 4.

Mrs. C. L. Thompson, Cobbs Creek, Va.

BOILED FISH

Salt trout, croakers, fat back, or spot heavily and let stand over-night or longer. (any of these can be brined in the fall and used until spring.) Rinse in cold water, cut in small pieces, place in a heavy iron frying pan, cover with cold water, and bring to a good boil. Take out of water and put on a flat dish, draining off all water. Pepper well and put over fish bacon or salt pork fat, and some strips of the fried out meat. Serve at once on hot plates with meal cakes, corn bread, or hot rolls, with plenty of good coffee. This is a good breakfast dish and a handy supper dish, when busy or out for the afternoon, as rolls can be all ready to bake and it takes only a few minutes to cook fish.

Contributed

BAKED BLUE FISH

1 large blue fish

1/3 cup melted butter

Juice of half a lemon

Salt, pepper, and 1 small onion

Split fish, wipe it well, and lay in a shallow, well-greased baking pan. Melt butter, add salt, pepper, lemon juice and onion, cut very fine. Pour a little of this mixture over the fish, put in a hot oven. Bake about 30 mins., basting with prepared butter every 10 mins. Serve at once on hot dish. Serves 4.

Mrs. E. B. Toleman, White Stone, Va.

BROILED FISH

Split rock, trout, or hard heads (croaker) into fillets. Place in a shallow buttered baking dish, add salt and pepper and dot generously with butter. In one corner of pan, cut one small onion, add 1 tbsp. Worcester sauce. 2 tbsp. catsup (home made best), enough water to prevent scorching, and bake in broiler or oven 20 or 30 mins., basting occasionally. Serve with essence from pan.

Mrs. W. B. Miller, Colonial Beach, Va.

BAKED PICKED UP ROCK

3 cups rock

1 cup crumbs

1/8 lb. butter, melted

1 cup rich milk

1 small onion, chopped fine (boiled in water few minutes, water drained off)

Pick up rock, after it has been salted and boiled (or boiled in salt water). Mix all ingredients, place in a baking pan, sprinkle with crumbs and butter on top. Bake in hot oven. Serves 4.

Contributed

TO BROIL FISH

Put enough fat in a deep pan to keep the fish from sticking. If fish is large, cut in one-piece-serving sizes. Sprinkle with pepper and salt and meal. Put a piece of thinly sliced breakfast bacon one inch square on each piece of fish. Cook until brown in a hot oven.

George C. Bonniwell, Harborton, Va.

BROILED SPOT

Dress spot, salt lightly and set aside several hours. Grease broiling irons (for wood, coal, gas or electric stove) or shallow pan for oil stove. For wood or coal stove cook on top with very hot fire, covering fish with lid, resting broiler on tin can tops. For all other stoves, cook inside oven. When done place on hot dish, season with melted butter and pepper, and serve with quartered lemons.

Contributed

FISH CAKES

Pick up any left over broiled fish, or boil fish that has been heavily salted. Mix well with about 1/4 as much mashed potatoes, salt and pepper to taste. Dust with flour and set aside an hour or more to dry. Cook in shallow hot fat.

Contributed

CROQUILE OF BLUE FISH

1 medium size blue fish, cut and boiled in salted water. Drain and when cooled, remove all bones. Mix with cream sauce and fill shells of ramekins with fish mixture. Cover the top with bread crumbs, bits of butter, and a little finely cut parsley.

Mrs. George H. Whiting, Baltimore, Md.

 

CLAMS

CLAM CHOWDER

1 pt. clams, ground or chopped

1 cup diced white potatoes

1/3 cup of onion

1/2 cup diced bacon fried to a crisp

All liquor saved when opening clams

Boil all ingredients together (except bacon) until potatoes are done. Add the bacon and gravy and let cook a few more minutes. Serves 4.

Mrs. John L. Rayfield, Pocomoke, Md.

CLAM CHOWDER

25 clams

6 potatoes chopped fine

A small piece of salt pork, cut fine

Butter size of an egg

Clam juice and equal amount of water

1 cup ripe tomatoes

2 red sweet peppers (may be omitted)

Cook all the ingredients, except clams, until tender, but not mushy. Add the clams, chopped fine, and cook one hour. Serves 8.

Mrs. Delancey Graves, Seaford, Va.

FRIED LITTLE NECK CLAMS

30 little clams

Flour

Butter

Drain off liquor from clams. Roll in flour and fry in butter. Serves 5. NOTE: The clam liquor, strained thru a fine cloth, will make a tasty bouillon, if warmed, and butter and pepper added.

Mrs. Mamye Jordan, Colonial Beach, Va.

CLAM FRITTERS

12 hard clams

2 eggs

1 cup bread flour

1/2 cup clam juice and milk

1/2 tsp. salt

1/4 tsp. pepper

1/2 tbsp. parsley

2 tsp. baking powder

Mix and sift flour, baking powder, salt, and pepper. Add clam juice and milk mixed, half and half, and eggs well beaten. Stir in the clams, which have been washed and cut in small pieces, and the parsley. Drop by tbsp. into hot fat, heated to 360F. Fry until golden brown on all sides. Drain on crumpled paper. Serves 4.

Mrs. W. T. Toleman, Irvington, Va.

HOW I FRY CLAMS

There are several ways to fry clams, but I think the best way is whole. Dip the clams in beaten egg and roll in flour or cracker meal. Have the frying pan one-fourth full of hot fat and fry clams nice and brown.

Mrs. M. E. White, Seaford, Va.

FRIED CLAMS

18 large or 25 small clams

2/3 cup flour

2 tbsp. clabber (sour milk)

Pinch bread soda

Wash clams and open. Drain free of all liquor. Put clams thru a meat chopper or cut on a plate. Pepper and salt to taste. Add to the clams the flour, clabber, and soda. Fry at once in shallow, hot fat, dropping by tbsp. into the fat. Have the fat hot and shallow if you want the cakes crisp. Serves 6.

Mrs. R. J. White, Keller, Va.

CLAM PIE

25 clams and their own liquor

Butter size of an egg

Rich pastry (1/3 cup fat to 1 cup flour, salt to taste, ice water to mix)

1 pt. milk

Chop the clams fine. Stew in their own liquor. Add hot milk and butter. Pour into a pan lined with rich pastry, and cover with strips of pastry. Bake in a hot oven until pastry is well done and brown. Serves 4.

Mrs. C. D. Nottingham, Birds Nest, Va.

DEVILED CLAMS

24 clams

Bread crumbs

1/2 cup clam liquor

1 onion, finely cut

1 egg

1/2 cup tomato juice or Worcester sauce

Black pepper

Beat egg and add to all other ingredients, blending well, and using enough crumbs to make mixture stiff enough to hold shape. Stuff sterilized shells with mixture, or use sweet peppers. Sprinkle with crumbs, dot with butter, and bake in a slow oven one hour. Serves 6.

Mrs. Herbert Dix, Bide-A-Wee Tea Room, Hallwood, Va.

DEVILED CLAMS

1/2 pt. ground or well chopped clams

1/2 cup or more cracker crumbs

1/3 tsp. dry mustard

2 tbsp. cream or butter

Pepper and salt to taste

Mix thoroughly, pack in clam shells, dot with lumps of butter on each filled shell. Run in a hot oven and let brown. Serve on plate in shell. Serves 4.

Mrs. Geo. J. Fatherly, Weirwood, Va.

STEAMED CLAMS (SMALL)

Allow 6 to 7 clams to a person

Wash clams well. Place in a shallow pan, not touching, space to open up. When well open, put at once in hot ramekins, or saucers. Strain some liquor over clams, add pepper, and melted butter, very generously. Use a thin cloth to strain clam juice. Serve at once as an appetizer to entre .

Mrs. R. J. White, Keller, Va.

OLD-FASHIONED STEWED CLAMS

Thoroughly scrub the clams to be used, saving all liquor, and strain it. Cut the clams very fine (on plate with knife and fork, cutter makes them too mushy). Dilute liquor to taste, bring to a boil, and skim off the foam. Put in the clams, adding pepper, and season with butter or a little meat drippings. Bring to a boil and serve at once. The seasoning can be that drawn from boiled meat (more delicate flavor) or fried white side meat, and the meat itself, cut into small pieces, may be added. A little thickening of flour may be used. A variation is to put into the dish before pouring in clams, 2 or 3 biscuits, broken into small pieces. Clams thus prepare are equally good for gourmets and convalescents, being not only a delicate flavor but tender and digestible - bearing slight resemblance to the leathery pieces of clam found in some clam chowders.

Mrs. Madeline L. Barrow, Keller, Va.

CLAM SOUP

12 clams

1 pt. milk

1 large tsp. butter

1 dessert sp. flour

Pepper and a dash of nutmeg and mace

Open clams and put thru a meat chopper. Make a cream sauce with flour, butter and milk, cooking until the consistency of cream. Heat clams and their liquor and pour into cream sauce. Season with pepper, nutmeg and mace. Serve at once. Much cooking toughens clams. Serves 6 people in bouillon cups. Terrapin cooked just as this clam soup is delicious if a cup of cream is added. Both nutmeg and mace bring out the flavor of clams and terrapin.

Mrs. S. James Turlington, Accomac, Va.

CLAMS ON HALF SHELL

Allow 6 clams to a plate

Remove top shell, free each clam from remaining shell. Serve clams on crushed ice, evenly spaced around a small cup of cocktail sauce.

 

CRABS

DEVILED CRABS

2 cups crab meat

1 cup bread crumbs

1 tbsp. mixed mustard

1/2 tsp. salt (scant)

Cayenne pepper

1/4 cup heavy cream

Butter size of a walnut

Mix all ingredients and pack in shells. Cover with buttered crumbs and brown in hot oven. Crumbs and butter extra for covering. Serves 4.

Mrs. Will Badger, Marionville, Va.

DEVILED CRABS

1 qt. crab meat

1 stalk celery (cut fine)

3 eggs unbeaten

1/2 cup fresh parsley (cut fine)

2 tbs. Worcester sauce

2 tbs. mixed mustard

1/2 tsp. salt

Cayenne pepper to taste

2 cups cracker dust

Mix well first four ingredients. Mix in a separate bowl all other ingredients, except cracker dust. Combine these two mixtures. Add cracker dust, saving some to dust on top of shells when filled.. Dot with butter and bake in hot oven. Or fry in deep fat without adding cracker dust and butter. Serves 8.

Mrs. James Brown Richardson, Colonial Beach, Va.

DEVILED CRABS

1 cup cream sauce

Enough crab meat to make a soft ball

3 hard boiled eggs, chopped fine

A dash or cayenne

1/4 tsp. salt

Mix well all ingredients. Fill shells. Bake in hot oven. If shells are not available, use custard cups or ramekins.

Mrs. Jas. T. Walkley, Belle Haven, Va.

BAKED CRAB MEAT

1 lb. crab meat

1 ice tea glass cream

A little salt and red pepper

1 tbs. Worcester sauce

Butter the size of a walnut

3 tbs. flour

Make cream sauce of cream, flour and butter. Mix all ingredients well and bake. Serves 4.

Mrs. John E. Nottingham, Franktown, Va.

DEVILED CRABS

12 crabs

1 cup sweet cream

1 tbs. flour

2 tbs. butter

Salt, cayenne pepper

Lemon juice to taste

Pinch dry mustard

Prepare the crab meat and wash the shells, wiping them dry. Make a cream sauce of cream, butter and flour. Combine crab meat, sauce, and all seasonings. Cover with bread or cracker crumbs and brown in oven. Serve with lemon quarters, or fill lemon shells with sauce tartare, and put these around crabs. Serves 6.

Mrs. R. C. Lindsay, Severn, Va.

DEVILED CRABS

1 1/2 cups scalded milk

2 tbs. flour

2 tbs. butter

1 tbs. salt

1 egg

Dash of pepper

Dash of paprika

Dash of celery salt

1 lb. crab flakes (meat)

Crushed corn flakes

Make cream sauce in upper part of double boiler, and when thickened, add beaten egg, stirring all the time. Add crab meat, and allow to cool slightly. Fill crab shells and cover with crushed corn flakes and dot with butter. Cook 15 to 20 mins. in hot oven. Serves 4.

Mrs. E. P. Tignor, Ingleside, Va.

DEVILED CRABS

12 crabs

1/2 cup butter

1/2 tsp. mustard

1 tsp. salt

Few grains cayenne pepper

Bread crumbs

Put crab meat in a bowl and mix with it an equal quantity of bread crumbs. Work the butter to a light cream, and add seasoning, stirring a little at a time into the crabs and crumbs. Fill the crab shells with the mixture, sprinkle buttered bread crumbs on top, brown quickly in a hot oven. Serves 6.

Mrs. Roy D. White, Accomac, Va.

DEVILED CRABS IMPERIAL

1 lb. crab meat

1 cup heavy cream sauce

2 tsp. Worcester sauce

1/2 tsp. dry mustard

1/2 tsp. salt

1/4 tsp. black pepper

1 tsp. vinegar

1 cup diced sweet pepper (red preferred)

1 cup moist bread crumbs

1 cup fine dry bread crumbs

Combine all the seasonings with the cream sauce. Add crab meat, moist crumbs, and peppers. Mix well and pack into well cleaned shells. Cover top with fine crumbs and bits of butter. Fry in hot fat with shell down until brown. Serve at once. Serves 4.

Mrs. E. W. Meekins, Irvington, Va.

DEVILED CRABS IN CREAM SAUCE

1 lb. crab meat

8 clean shells

3 tbs. Worcester sauce

Mustard and red pepper to taste

Celery seed, if desired

For Cream Sauce:

1/4 lb. butter

1/2 tsp. salt

1 cup milk

1 tbs. flour

1 egg

Make thick cream sauce. Pour this over crab meat and mix thoroughly, adding Worcester sauce and all seasonings. Pack in shells and cook in a hot oven until brown. Serves 4.

Contributed, Hampton, Va.

BAKED CRAB MEAT

1 stalk celery

1/2 green pepper

1 stick butter

1 pt. crab meat

1 pt. milk

1 tbs. flour

Sherry

Bread crumbs, butter

Chop the celery and green pepper very fine. Put the butter in a deep skillet and add celery, pepper, crab meat, milk, and flour stirred in smoothly. Cook until creamy and then add Sherry. Put into a baking dish with bread crumbs, dot with butter and bake.

Mrs. W. P. Bentley, Hampton, Va.

CRAB PATTIES

1 cup bread crumbs or 1/2 cup flour

2 eggs, beaten

2 cups crab meat

Salt and pepper to taste

Form in patties and fry in hot fat. Serves four.

Mrs. Joseph B. Moore, Arlington, Va.

CRAB CAKES

1 qt. crab flakes

2 eggs

1 small onion, cut fine

1 6 oz. Jar French's mustard

1 tbs. Kraft's mayonnaise

1/4 tsp. each salt and pepper

1 pt. bread crumbs

Blend the ingredients and shape into croquettes. Fry in deep fat a golden brown. Serves 8.

Mrs. Madolin Taylor, Colonial Beach, Va.

CRAB CAKES

1 qt. crab meat

3 eggs

1 pt. bread crumbs

1/4 tsp. dry mustard

1 tbs. Kraft's mayonnaise

Salt and cayenne pepper to taste

1 tsp. chopped parsley

Stir meat and crumbs with fork, add well beaten eggs and all other ingredients. Form into cakes and fry in hot fat. Serve at once. Serves 8.

Mrs. Helen R. Miller, Colonial Beach, Va.

CRAB SOUP

2 tbs. butter

2 cups milk

Dash red pepper

1 slice of onion (cut very fine)

2 tbs. flour

1 tsp. salt

1 cup thin cream

2 hard boiled eggs

2 cups crab meat

Make cream sauce of butter, flour, milk, salt, and pepper. When it begins to thicken, add onion, and eggs. Then add cream and crab meat. Garnish each service plate with a sprig of parsley. Serves 8.

Mrs. Avalon Drummond Bodley, Temperanceville, Va.

FRIED SOFT CRABS

Prepare the crabs. Sprinkle with salt, pepper, and flour. Fry in hot fat in a covered frying pan until well done.

George C. Bonniwell, Harborton, Va.

FRIED SOFT CRABS

Wash as many crabs as needed, and prepare to cook. Sprinkle with salt and pepper. Dip into flour and fry in deep fat, but not to cover crabs. Fried soft crabs make a delicious sandwith when made with lettuce and some kind of relish. (For pepper relish see back of book).

Mrs. Pearson Martin, Saxis, Va.

CRAB MEAT SALAD

1 lb. crab meat (the best white meat)

Pick thru meat to see that it is free of shells and chill two hours

1 cup finely cut celery, chilled

Mayonnaise

Salt and pepper the crab meat to taste

Mix with celery and marinate with mayonnaise. Serve on crisp lettuce leaves or in tomatoes. If the crab meat is kept very cold, it will mold from a small cup. It tomatoes are used, cut off about 1/3 of the tomato, scoop out, and chill. Serves 6.

Contributed

JELLIED CRAB MEAT SALAD

7 1/2 oz. can McMenamin's crab meat (or any good meat)

1 cup whipped cream

1 tsp. mustard and butter, each

2 tsp. flour

1 1/2 tsp. powdered sugar

Dash red pepper

1 egg yolk

1/3 cup hot vinegar

1/2 tbs. powdered gelatin

4 tbs. water

Crisp lettuce leaves

1 cucumber

1 tsp. salt

Mix salt, flour, sugar, and red pepper in double boiler, add butter, egg, and vinegar slowly. Cook over boiling water until thick, stirring constantly. Add gelatin mixed with water. Stir until gelatin is dissolved, then add half of the cream, beaten until stiff. Season the crab meat with salt, red pepper, lemon juice, and add it to the dressing, with the remainder of the beaten cream. Turn into wet individual moulds, and chill. Serve on crisp lettuce leaves with thin slices of cucumber. Serves 4.

"McMenamin's Crab Meat", Hampton, Va.

CRAB JACQUES

1/4 onion

1/2 green pepper

1/2 cup mushrooms (saute¢ in butter)

1 cup milk

1 tbs. butter

1 tbs. flour

1 cup crab meat

Worcester sauce and pepper to taste

Bread crumbs

Make cream sauce with butter, flour and milk. Add chopped onion and pepper to crab meat and mix with sauce and mushrooms. Put in a pudding pan. Sprinke with bread crumbs and a very little butter. Bake in a hot oven 15 to 20 mins. This is a very rich dish. It serves 4 people.

Mrs. R. J. White, Keller, Va.

FRIED HARD CRABS

Crabs needed to serve two around, boiled with little red pepper in water. Mustard, vinegar, pepper and salt. Prepare crabs as usual, but leave only about 1/2 in. on claws. Remove back shell, saving fat and all eggs. Scrape crabs with a knife and wash in three waters. Roll lightly with a rolling pin to slightly break shells. Salt and pepper crabs to taste, flour well, and fry in hot fat.

Put crab fat and eggs in small pan, add a little water and vinegar, dry mustard, pepper and salt. Mash fat as it simmers down, thicken with a little flour and a small portion of fat in which crabs are fried. Pour this gravy over crabs and run in oven a few minutes, or serve in gravy bowl. My family prefer to eat crabs with fingers, so we put gravy in bowl. This is not a company dish, but is plenty tasty.

Contributed

COCKTAIL SAUCE

1/2 cup catsup

3 tbsp. lemon juice

10 or 12 drops Tabasco

1/4 tsp. salt or 1/2 tsp. celery salt

2 tsp. Worcester sauce

Horse radish to taste

Mix and keep in a closed container.

Mrs. John G. Mears, Willis Wharf, Va.

CRAB MEAT COCKTAIL

Remove any particles of shell from crab meat. Chill well and serve with cocktail sauce.

Mrs. M. J. Duer, Jr., Exmore, Va.

SCRAMBLED CRAB MEAT

3 slices bacon cut in small pieces (fried slowly until brown)

1 pt. crab meat

2 tbs. chopped onion

1 tbs. chopped parsley

1 large green pepper, chopped fine

2 well beaten eggs

1/2 tsp. mustard

Salt and red pepper to taste

Mix all ingredients well and put in pan and cook for 30 mins., stirring constantly to get all to brown evenly. This is a delightful lunch or supper dish, served with hot biscuits, coffee, and pickle. Serves 4.

Mrs. Tom Hall, Hotel DeAtley, Colonial Beach, Va.

HOT CRAB MEAT IN BUTTER

1 lb. crab meat seasoned with pepper and salt

1/8 lb. butter, melted, and equal amount of water in a hot frying pan. Add crab meat and just before heated all the way thru season well with Worcester sauce. Serves 6.

Captain L. Seldon Taylor, Norfolk, Va.

CRAB MEAT AU GRATIN

1 pt. crab meat

1 cup white sauce (thin)

1/2 lb. American cheese

Pepper and salt to taste

Season crab meat with salt and pepper to taste. Place alternate layers of crab meat and cheese in a well greased baking dish, letting the top layer be of cheese (as you would for macaroni). Pour over this a thin white sauce (See recipe for white sauce, medium, adding a little milk if necessary). Bake in hot oven from 20 to 30 mins. Shrimp can also be cooked by this recipe and are delicious.

Mrs. S. C. Churn, Cape Charles, Va.

CRAB PIE

Crabs

Stale bread

Butter

Cream or milk

Salt, pepper, lemon

Boil the crabs with a little salt. Pick them. Slice bread very thin and butter on one side. Let it soak in cream or milk. Put a layer of this at bottom of baking dish, then a layer of crab meat, salt, pepper, bits of butter and very thin slices of lemon. On this first layer, place another layer bread and crab meat as before, and repeat until dish is full, ending with buttered bread. Just before putting in oven, pour over it a gill of milk.

Mrs. D. D. Curran, Hampton, Va.

 

SCALLOPS

SCALLOPS IN CREAM SAUCE

Boil scallops in their own liquor or water until they begin to shrink. Make a thick cream sauce (See last pages of book) and drop the hot scallops in this. Serve on thin slices of toast.

Contributed

SCALLOPS, FRIED

1 qt. scallops

2 eggs

Tartare sauce

Cracker crumbs

Pepper and salt

Pepper and salt scallops. Dip in beaten eggs and roll in crumbs. Fry in hot fat. Serve with sauce tartare. Serves 4.

Contributed

 

MANINOSE

MANINOSE, FRIED

2 eggs

1 tea cup flour

Maninoses

Make a batter of the eggs and flour. Open the maninoses, split snouts and wash the sand from them thoroughly. Salt and pepper to taste. Dip in batter and fry in deep fat.

Mrs. L. C. Mears, Keller, Va.

MANINOSE, FRIED

25 large maninoses

Flour

Crisco or butter

Open and skin maninoses, wash thoroughly, drain and dry in flour. Fry brown in either butter or Crisco. Serves 4.

Mrs. Mamye Jordan, Colonial Beach, Va.

 

LOBSTER

LOBSTER A' LA NEWBURG

2 small lobsters

1 cup cream

4 tbsp. butter

2 tbsp. brandy and sherry

Yolks of 4 eggs

1 tsp. salt

Few grains cayenne pepper

Few grains mace

Cut the lobster meat into small pieces. Cook them slowly in butter for five minutes, add seasonings, brandy and sherry and simmer five minutes longer. Combine the cream with the beaten yolks and pour slowly into the cooking mixture. Stir constantly for one and one-half minutes. Garnish with triangles of puff paste.

Mrs. Roy D. White, Accomac, Va.

 

SHRIMP

SHRIMP SUPREME

2 lbs. shrimp

1/2 cup salt

1 bay leaf

1 pod red pepper

1/2 lemon

Salt, pepper

4 tbsp. butter

4 tbsp. flour

8 tbsp. tomato ketchup

Rice

1 1/2 cups milk

4 tbsp. Worcester sauce

Boil shrimp. Remove shells. Make cream sauce of butter, flour, milk and add Worcester sauce, ketchup, salt and pepper to taste. Add shrimp to the sauce and let mixture get very hot. Pour over a ring or mound of rice and serve. Serves 6.

Mrs. D. D. Curran, Hampton, Va.

CREAMED SHRIMP

2 cups fresh (or canned) shrimp

1/2 cup butter

1 cup cream

2 egg yolks

1 cup dried bread crumbs

1 small tsp. dry mustard

Salt, pepper

Mix the mustard with a little of the cream. Heat the butter and cream together in a double boiler, add very slowly the egg yolks, crumbs, seasonings, and then the shrimp. Cook 2 mins. and serve at once.

Contributed

SHRIMP COCKTAIL

Boil shrimp. Remove shells. Serve as oyster with cocktail sauce.

Contributed

SHRIMP IN BUTTER

Boil shrimp. Remove shells. Put in hot ramekins and pour plenty of melted butter over them, run in oven a few minutes, and serve.

Contributed

SHRIMP STEW

1 tbsp. flour

2 tbsp. fat

1 finely diced onion

2 slices bacon or salt pork dices

1 cup tomatoes

1 can shrimp

Brown flour in fat. Add bacon, tomatoes, onion, season to taste, and add 1 cup water. Boil 30 mins., adding more water if necessary. When like thick gravy, add shrimp, cook slowly 15 mins., adding water if needed.

Contributed

 

SAUCES

TARTARE SAUCE

1/2 cup mayonnaise

1 tbsp. minced pickles

1 tbsp. minced olives

1 tbsp. minced parsley

1 tsp. minced onion

From "Fifteen ways to serve Fresh Oysters"

MAITRE D'HOTEL SAUCE

1/2 cup butter

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. parsley, chopped fine

2 tsp. lemon juice

Cream the butter well. Add salt, pepper, and parsley. Just before serving, add the lemon juice very slowly.

Mrs. R. J. White, Keller, Va.

WHITE SAUCE (THICK)

2 1/2 tbsp. butter

1 cup hot milk

1/8 tsp. pepper

1/3 cup flour

1/4 tsp. salt

Melt butter in small sauce pan. Add flour mixed with seasonings and stir until blended. Pour hot milk very slowly over butter and flour. Stir until smooth and creamy.

WHITE SAUCE (MEDIUM)

2 tbsp. butter

1 cup milk

2 tbsp. flour

1/4 tsp. salt

Make as thick white sauce

DRAWN BUTTER SAUCE

2 tbsp. butter

2 tbsp. flour

2 cups water

1/2 tsp. salt

1/8 tsp. pepper

Melt butter and stir in flour mixed with seasonings. Gradually stir in water and cook until smooth. For egg sauce. Add 2 chopped hard boiled eggs.

PEPPER RELISH

3 carrots

9 green peppers

9 red peppers

3 pts. vinegar

2 1/2 pts. sugar

2 heads cabbage

8 onions

2 tbsp. celery seed

2 tbsp. white mustard seed

1/2 cup salt

Put carrots, peppers, and onions thru meat chopper. Chop cabbage. Mix all vegetables well. Sprinkle all with 1/2 cup salt. Let stand 3 hrs. Drain and squeeze well. Bring to a good boil the vinegar, sugar, celery seed, and mustard seed. Add vegetables, bring to a good boil and let simmer a few minutes, until done but not soft.

Mrs. Lottie Richardson, Keller, Va.

COCKTAIL SAUCE

1/2 cup catsup

3 tbsp. lemon juice

10 or 12 drops Tabasco

1/4 tsp. salt or 1/2 tsp. celery salt

2 tsp. Worcester sauce

Horse radish to taste.

Mix well and keep in a closed container.

Mrs. John G. Mears, Willis Wharf, Va.

 

BREADS

OLD FASHIONED PLAIN CORNBREAD

3 cups meal

2 cups fresh milk (or skimmed)

2 tsp. salt, level

1 tsp. baking powder, full

1 tbsp. lard

1 tbsp. butter

2 tbsp. sugar

1 or 2 eggs

Sift the meal with the salt and sugar. Scald the meal with hot but not boiling water. Beat in the egg yolks. Add baking powder. Melt lard and butter, but do not put in meal while very hot. Fold in well beaten whites. Cook in a hot oven until soaked and brown. Serves 6. This batter not thinned too much makes good muffins to serve with fish.

Contributed

SPOON BREAD

1 pt. sifted meal

1 qt. warm milk

2 tbsp. melted shortening

2 eggs well beaten

1 tsp. baking powder

1 tsp. salt

1 tbsp. sugar

Scald meal, pouring water very slowly, stirring all the time, until meal thoroughly wet. Then add sugar, eggs, baking powder, milk and shortening. Pour in well greased pan and bake in a quick oven. Serves 6.

Mrs. L. C. Mears, Keller, Va.

SPOON BREAD

2 cups meal

2 tsp. salt

2 tbsp. sugar

1 1/2 cups milk

3 eggs, well beaten

2 tsp. baking powder

Butter size of an egg

Lard size of an egg

Pour over the sifted meal enough hot water to make a soft batter. Add milk, eggs, baking powder, butter and lard melted. Put in hot oven and bake until brown. Serves 6.

Mrs. Mary White, Norfolk, Va.

CRACKLING BREAD

2 cups meal

1 tsp. baking powder

1 tsp. salt

1 cup sour milk

1/2 tsp. soda

1/2 cup hot water

1 cup cracklings

Add the soda to the hot water, pour into the sour milk, add meal which has been sifted with baking powder, and salt. Stir in the cracklings, more than a cup if you like "old fashioned cracklings bread". Put mixture in a small square pan, bake in a hot oven until brown and crisp. Cut out in small squares.

Contributed

 

Other Seafood Cooking Tips:
Virginia Seafood "How to Prepare Perfect Seafood"

 


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