Support MD Seafood Part 3: COVID-19’s Effects on Restaurants

The COVID-19 pandemic is affecting us all, but especially Maryland’s seafood industry. We’re proud of the fact that half of our board – eight members – are watermen, retailers, aquaculture leaseholders, and restaurateurs. That means the same people who make ORP’s strategic decisions about oyster restoration, the public fishery, and the aquaculture industry are the same people with the most at stake during the COVID-19 pandemic. Here’s how the pandemic is affecting several of our board members who own restaurants…


Our participants served up recipes for some of their favorite restaurant dishes, so you can try them at home: Harris Crab House Traditional Oyster Stew, Phillips Seafood Jumbo Lump Crab Cakes, and Blackwall Hitch Shrimp Noodle Salad. Enjoy!

Harris Crab House Traditional Oyster Stew

1 pint standard oyster
1/2 cup white wine
1 tablespoon Old Bay Seasoning
1 tablespoon black pepper
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
8 drops Tabasco sauce
1 pint half & half
1 pint heavy cream

COOKING INSTRUCTIONS: Place oysters in a medium size sauce pan. Add the wine, Old Bay seasoning, pepper, garlic, Worcestershire and Tabasco. Cook over medium/low heat until the oysters curl. Add the Half & Half and heavy cream. Continue cooking until very hot, but do not boil. With a ladle, portion the oysters into bowls and then fill the bowls with the broth. Serve with oyster crackers or saltines.


Phillips Seafood Jumbo Lump Crab Cakes

INGREDIENTS (makes 4 cakes)
1 pound Phillips Crab Meat (mix of Jumbo Lump & Lump recommended)
1 egg
2 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
2 tablespoon mayonnaise
1 teaspoon lemon juice
1 tablespoon mustard
1 tablespoon melted butter
1 teaspoon parsley flakes (or 1 Tbsp. fresh)
1 teaspoon Phillips Seafood Seasoning
1/2 cup breadcrumbs
4 tablespoon vegetable oil (if pan frying)

COOKING INSTRUCTIONS: In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes and pan fry for 5 minutes per side. Or bake at 375°F for 12-15 minutes until evenly browned on each side and cakes reach an internal temperature of 165°F. Click here for a step-by-step video.


Blackwall Hitch Shrimp Noodle Salad

INGREDIENTS (Yields 1 serving each)
5 each – shrimp 16/20
5 ounces  vermicelli noodles
0.5 ounces kale shredded lettuce
1 ounce shredded carrot
0.15 ounces basil
0.15 ounces cilantro
0.3 ounces jalapeno pepper
0.2 ounces black sesame seed
0.15 teaspoon Kosher salt
1 ounce green onion
1 ounce soybean whole edamame, shelled
1 ounce whole salted cashews
0.5 ounces raw pistachios, shelled
1/8 teaspoon chili flakes
1/8 teaspoon garlic powder
2 fluid ounces Sweet Chili-Garlic BBQ Sauce (instructions below)
2 fluid ounces Lime Dressing (instructions below)

LIME DRESSING (Yields 2 Quarts)
3 cups extra virgin olive oil
1 cup pure clover honey
1.5 tablespoons peeled garlic
13 squeezed limes
1.5 bunch cilantro
1 ounce jalapeno pepper

Instructions: Warm the honey, slightly in the microwave (30 sec) or stove top. In the meantime in a mixing bowl (or slow speed blender), add the rest of the ingredients and whisk until incorporated. Add the honey to the bowl and taste for seasoning. For less spicy, de-seed jalapeno before using. Dressing is ready for use, 3-5 day  shelf-life refrigerated.

1 bottle Mae Ploy Sweet Chili Sauce
0.5 pound light brown sugar
1 cup soy sauce
0.5 cup peeled garlic
4 ounces green onion

Instructions: In a small pan on medium/high heat, add the soy sauce and brown sugar, and whisk until the sugar is dissolved completely. Remove from the heat and let cool completely. In a mixing bowl, combine the soy/brown sugar mixture with the rest of the ingredients and whisk well, by hand (do not use a high speed blender). Place into a storage container. Lasts up to 10 days refrigerated.

COOKING INSTRUCTIONS: In a small mixing bowl, add the shrimp chili flakes and garlic powder. Allow rub to sit 5 -10 minutes and season with salt & pepper. Grill shrimp immediately on a hot grill, turning once until cooked through. For the noodle salad, in a mixing bowl add the cooked noodles, kale, carrots, basil, cilantro, cashew-pistachio mixed nuts, jalapeno, edamame, salt and lime dressing. Place the noodle salad on the plate beside the cooked shrimp. Top shrimp with 1 ounce house-made sweet chili sauce and sprinkle with scallions.