November-December 2015 | OYSTERS CHESAPEAKE

Waterman's Oysters Chesapeake



Advanced Cooking Skill
Prep time: 25 minutes / Cook time: 10-12 minutes

Yield: 24 oysters


2-dozen Chesapeake Bay oysters, raw on the half shell

Waterman’s blend

1/2 cup Old Bay

1/4 cup paprika

1/8 cup onion powder

1/8 cup garlic powder


Cap Sauce Ingredients

1½ cup mayonnaise

1 whole egg 

3 oz. green peppers, diced

3 oz. pimientos, diced 

1 fresh lemon zest and juice 

1 tbs. Old Bay 

3 oz. heavy cream 

2 tbs. Dijon mustard

1 lb. fresh or pasteurized Maryland jumbo lump crabmeat or backfin 

Fresh parsley for garnish


Start by making the cap sauce. Combine mayo with lemon juice and zest, Old Bay, cream and mustard. Mince green peppers and pimientos to 1/16” cubes and add to mix. Whisk in egg until well combined. Sauce should be thick but pourable. Mix crabmeat with 1 tbs. Waterman’s blend seasoning and enough sauce to be able to “stuff” the oysters. Shuck the oysters and top each one with 1-2 oz. of crab imperial, depending on the size of the oyster. Bake at 400 degrees for 6 minutes. Pull from oven and ‘cap’ (hence the name) each oyster with a ½ oz. more sauce. Turn oven to broil and cook until sauce is bubbly and brown. Garnish with lemon wedges, chopped parsley and sprinkle on more seasoning. 

*Other uses include stuffing fresh fish, broiled steaks, on baguette bread as ‘crab toast’ or by itself as a meal. 


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