Chincoteague Island Seafood Recipes

Chincoteague Bay Crab Cakes

Makes about 8 crab cakes

1 lb. lump crab meat
1 egg
2 slices shredded bread
1 teaspoon Old Bay seasoning
1/4 teaspoon. salt
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon baking powder

Lightly beat the eggs, condiments and spices in small bowl and set aside.

In a large mixing bowl, combine the bread and crab meat. Add the egg mixture and stir to combine. Fold in the crab meat gently, trying not to break up the lumps. Mold the crab mixture into cakes and place on a baking sheet covered with waxed paper. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Once chilled, fry in a hot skillet or broil at 350 F until brown.

Serve fried crab cakes immediately. Broiled crab cakes may be served up hot or may be left warm in the oven for up to 30 minutes. Serve with sandwich rolls and fresh tomatoes.

 

Chincoteague Island Clam Fritters

Ingredients

12-18 shucked and chopped clams depending on size
1 egg
dash of baking powder
1/4 tsp. yellow or spicy brown mustard
2 tbsp. milk
seafood breader mix OR flour with a dash of salt and pepper

 

Directions:

Use kitchen shears and snip the clams into small pieces. Remove the stomach sections and discard.
Add the clams, egg, baking powder, about 2 tablespoons of milk and mix.
Blend in the breader mix or seasoned flour and stir until the batter becomes thick like pancake batter.
Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.
Spoon the batter mix into the oil when the pan is hot enough.
Cook until brown and then carefully flip the fritters.
Serve immediately on hamburger buns with ketchup and mustard or just eat them as is.

 

Chincoteague Clam Chowder

Ingredients

12 large shucked clams and clam juice
2 cans diced tomatoes or about 8 medium fresh diced tomatoes
3 or 4 diced white potatoes
1 diced carrot
1/2 small diced onion (optional)

Directions:

Use kitchen shears and snip the clams into small pieces. Remove the stomach sections and discard.

Dice the vegetables.

Combine the ingredients, clams and juice in a sauce pan.

Season with pepper. Add water as needed to cover the ingredients and

simmer for 2 hours on medium heat.

 

Single Fried Chincoteague Oysters

Ingredients:

18-24 oysters depending on size, in their own juice
1 egg, beaten
dash of baking powder
1/4 teaspoon yellow or spicy brown mustard
seafood breader mix OR flour with a dash of salt and pepper

Instructions:

Rinse oysters in their own juice.

Dip each oyster in beaten egg.

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

Shake oysters in a bag filled with the breader mix or seasoned flour.

Fry oysters until brown and then carefully flip once.

Serve immediately with small rolls, ketchup and mustard or just enjoy oysters alone.
 

Please submit your favorite local recipe!

Tags: oysters, seafood, food, clams, crabs, chincoteague island, chincoteague island seafood, seafood recipes

Submitted by: cin