Maryland Oysters Recipe
Baked Oysters Topped with Our Award-Winning Cream of Crab Soup, Crab Meat and Mozzarella Cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Cream of Crab Soup
Topping
Method
Oysters Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Clean Oysters
Rinse the fresh oysters under cold running water to remove any dirt and debris.
- 3
Open Oysters
Using an oyster knife, carefully shuck each oyster, discarding the top shell and keeping the bottom shell intact. Place the opened oysters on a baking sheet.
- 4
Butter Oysters
Melt 2 tablespoons of butter and drizzle over the opened oysters.
Cream of Crab Soup Preparation
- 5
- 6
Make Roux
Stir in the all-purpose flour and cook for 2 minutes, stirring constantly to create a roux.
- 7
Add Broth and Cream
Gradually whisk in the chicken broth, followed by heavy cream. Continue stirring until the mixture is smooth and begins to thicken, about 5 minutes.
- 8
Season the Soup
Add Old Bay seasoning, salt, and black pepper. Stir well to combine.
- 9
Add Crab Meat
Gently fold in the crab meat, taking care not to break it up too much, and remove from heat.
Assembly and Baking
- 10
Top Oysters
Spoon a generous amount of the cream of crab soup mixture onto each oyster.
- 11
Add Cheese
Sprinkle shredded mozzarella cheese evenly over the top of each oyster.
- 12
Bake Oysters
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.