Welcome to Blue Crab Bay Co., Purveyor of Classic Coastal Cuisine Since 1985
Special of the Month
During September, take advantage of these great offers: 50% off Margarita Mixer and 20% off Seafood Grilling Sauce, our new Blue Crab Casserole/Souffle Dish, and the Blue Crab Oval Platter. Like us on Facebook for exclusive discounts and the latest news!
In 1985, a young woman named Pamela Barefoot had a dream — to move to Virginia’s isolated Eastern Shore and survive with her creativity. The rural coastal peninsula, bounded by the Chesapeake Bay and the Atlantic Ocean, offered a blank canvas for entrepreneurial opportunity, inspiring Pam to start her own business now known as Blue Crab Bay Co., a Bay Beyond Inc. brand and a Virginia certified women’s small business. Learn More about Blue Crab Bay Co.
Drain oysters; reserve juice. If using live oysters, save shells. Arrange oysters in buttered ramekins on baking sheet, in buttered casserole dish, or in clean oyster shells on rock salt in ovenproof tray. In saucepan, melt butter over low heat, remove from heat, and add ? cup oyster juice and/or water and Worcestershire sauce. Add contents of spinach packet; allow to rehydrate for a few minutes. Stir in crumbs, mixing well. Spoon crumb mixture over each oyster. Bake 20 to 25 minutes at 425 degrees until oysters' edges curl. Remove from oven; sprinkle with Parmesan and bacon-flavored bits. Return to oven; bake 3 to 5 minutes.
1 pint shucked oysters (or 2 to 3 dz. shucked oysters with shells cleaned)
Half-stick unsalted butter
1 tsp. Worcestershire sauce Oysters Rockefeller Mix
¼ c. grated Parmesan