Broil at a high height for about 5 minutes or until oyster edges atart to curl and cheese has melted.

Bake at 350 F for about 20 minutes. The stuffing will be brown and crisp.

Bake at 350 F for about 18 minutes. If you wish, baste with melted butter at the 15 minute mark.

We stuff mushrooms with our rich Blue Crab meat stuffing. We make this stuffing with red pepper, celery, savory spices, and fresh Parmesan cheese.

$3.25 EACH

We mix fresh east coast top neck clams with bread crumbs, garlic, lemon, red pepper, and fresh Parmesan.

$3.95 EACH

We make our Rockefellers with fresh sweet east coast oysters. They're topped with our buttered bread crumb topping made with spinach and red pepper, and sprinkled with Parmesan cheese.

$4.75 EACH

Bake at 350 F for about 12 minutes or until the cakes turn light brown. Serve with tartar or remoulade sauce and lemon.

We top our large wild, domestic white shrimp with our Blue Crab meat stuffing. The rich crab balances with the sweet and tender shrimp nicely.

$3.75 EACH

Bake at 350 F for about 18 minutes. The shrimp should be opaque, no longer looking glassy.

These mini crab cakes are loaded with Blue Crab claw meat mixed with a blend of east coast spices. 

$2.20 EACH