This recipe comes from a popular cookbook produced by the Maryland Seafood Marketing Authority.
First produced in 1974, the book was developed with the aid of “state seafood home economist” Beverly Butler in order to “expand the role of the Chesapeake Bay seafood industry as a major contributor to the state’s economy.”
At the time, the seafood industry was reeling (oops no pun intended) from 1972 Hurricane Agnes’ devastating effects, particularly on the clam population.
Early editions of the book feature a 70′s looking cover that shows a pot brimming with uncooked mixed seafood sitting in the sand on a beach, and a sexy lady standing in the water in the background. Throughout the book she can be found clamming in short shorts, posing in the surf, and finally relaxing by a beach bonfire.
The 1980s reprints did away with this lady and created a unified design scheme throughout the first book and the two slightly-less-popular follow-ups. They also discontinued encouraging people to consume rockfish, since it was banned – instead, consumers were guided towards bluefish, shark and even squid.
All three books are available in a bundle on Maryland DNRs website, currently for $15. If you want the 1970s eye candy, you could always find a used copy online. The slim volumes don’t take up too much space on a bookshelf and make a decent reference. Maryland Seafood Cookbook is how I learned about steaming shad so you could eat the bones.
There is some very useful information in these books, but for the love of god, please PLEASE don’t consider the microwave a viable way to cook a crab cake.
Recipe:
- 1 pint shucked oysters (preferably selects), drained
- 9 large eggs
- ¼ cup flour
- 2/3 cup dry breadcrumbs (I used House Autry spicy & it was great!)
- 6 slices bacon
- ¼ tsp salt
- ¼ tsp lemon & pepper seasoning
- 1 heaping teaspoon chopped chives
- Paprika, for garnish
In a small bowl, beat 1 egg. Put flour in a separate bowl. Spread ½ of breadcrums onto about a square foot of waxed paper. Dip each oyster in flour, then in egg, then place on breadcrums. Sprinkle remaining breadcrumbs over top of oysters and set aside.
Fry bacon until crisp, in 12″ skillet. Remove bacon & drain off most of the grease. Add oysters to the pan in a single layer and cook on each side until golden brown, about 5 minutes.
Beat remaining eggs until foamy and add chopped/crumbled bacon, plus remaining seasonings. Pour mixture over oysters and cook until eggs begin to set. With a spatula, lift up the edges of the omelet and tilt the skillet to allow uncooked egg mixture to run under omelet. Cook until all eggs are set but moist.
Garnish with paprika, serve in slices.
Recipe adapted from Maryland Seafood Cookbook I
