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Summer seafood sensations

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Andrew Silverman, owner and chef at City Crab Shack, shows PIX11 Morning News some great seafood recipes.

MID-ATLANTIC OYSTER AND CRAB MEAT ROCKEFELLER
Three Delaware Bay Oysters, shucked and scooped
Spinach Leaves, chopped and seasoned to taste

Fresh lump Maryland crab meat
Lemon zest
Olive oil
Hellman’s mayonnaise
Dijon mustard
Worcestershire Sauce
Old Bay, to taste

GRILLED CENTER-CUT SWORDFISH WITH FIG CAPONATA
Center-cut swordfish steak
Black mission figs, large diced
Eggplant, diced and roasted
Medium onion, chopped
Celery hearts, diced
Garlic cloves, minced
Red bell Pepper, large diced
Plum tomatoes, canned, seeded, and chopped
Green olives, pitted and chopped
Capers, drained and rinsed
Sherry vinegar
Olive oil
Lemon and orange zests
Smoked paprika

“DOWN EAST” LOBSTER ROLL
Fresh Maine Lobster meat (tail, knuckle, and claw)
Celery, finely chopped
Lemon zest
Shallots, minced
Hellmann’s mayonnaise
Clarified butter
Two mini top-loaded yeast rolls, brushed with clarified butter
Sea salt, to taste

CHESAPEAKE BAY JUMBO LUMP CRAB CAKES WITH PICKLED PEACHES AND LOCAL CORN CHOW-CHOW
Jumbo lump crab meat
Shallots, minced
Lemon zest and juice
Hellman’s mayonnaise
Fresh breadcrumbs
Worcestershire Sauce
Red bell pepper
Dijon mustard
Old Bay, to taste
Pickled peaches, sliced in wedges
Local corn, cooked and removed from cob
Shallots, minced
Garlic cloves, roasted and puréed
Italian parsley, finely chopped
Dried cherries, finely minced
Butter/Olive oil