Chesapeake Bay Oyster Stew Recipe

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For the Soft Shell Crab:

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

For the Maryland Jumbo Lump Crab Imperial:

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

For the Eastern Shore Sweet Corn Pudding:

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

For the Chesapeake Oyster Stew:

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

For Assembly:

Chives, for garnish, optional

Corn shoots, for garnish, optional