Harris Crab House and Seafood Restaurant
Harris Crab House and Seafood Restaurant opened in 1981, offering the delicacies that made the Eastern Shore famous. The large dining rooms surrounded by windows offer a gorgeous view of the Kent Narrows. In this recipe, Chef Roberts uses Bay Shore Brand Oysters that are shucked at the last year-round oyster processing house in Maryland.
Traditional Oyster Stew
By Executive Chef Michael Roberts – Harris Crab House and Seafood Restaurant
- 1 pint standard oysters
- ¼ cup white wine (optional)
- 1 tbsp. Old Bay Seasoning
- 1 tsp. ground black pepper
- 1 tsp. chopped garlic
- 1 tsp. Worcestershire Sauce
- 8 drops Tabasco sauce (or to taste)
- 1 pint half & half
- 1 pint heavy cream
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.