Welcome to Blue Crab Bay Co., Purveyor of Classic Coastal Cuisine Since 1985
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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.
Preheat oven to 350 degrees. Pulse peanuts in food processor until finely chopped but not powdered. Add flour, seasoning, salt, pepper, and cayenne pepper, then briefly pulse to blend. Pour mixture into a wide, shallow pan or pie plate. Whisk eggs in a separate bowl. Place fillets on paper towel to soak up excess liquid. Dip each fillet in egg, then into nut mixture to coat completely. Press nut crust firmly onto fish flesh. (It is helpful to do this with wax paper so the nuts donít stick to your fingers.) Melt butter in a large, heavy skillet over medium heat, then add fish fillets. Brown them slightly, turning once, giving them three or four minutes on each side. Transfer to a baking sheet, and bake for about 15 minutes. Serves four.
10 oz. Surf Doggies® Spicy Honey Mustard Peanuts
2 tbsp. all-purpose flour
2 tsp. Garlic Herb Seasoning
1 tsp. salt
1 tsp. pepper, freshly ground
1 tsp. cayenne pepper (optional)
4 6-oz. rockfish fillets
Ĺ c. butter