Oysters, Clams, Crab Cakes, and Fried Dill Pickles


Oysters Rockefellow

  • Oysters in Shell
  • Clowny Seasoning
  • Cooked Spinach
  • Cooked Onion if desired
  • Cheese of your Choice
  • Olive Oil

Baked Clams

  • Clams in Shell
  • 2 Slices of Thick Bacon
  • Grated Cheese of your choice

Crab Cakes

  • Real Lump Crab Meat
  • 3 TBS of Mayonnaise
  • 1.5 TBS of Old Bay Seasoning
  • 1 Egg
  • Cup Italian Bread Crumbs
  • Olive Oil

Fried Dill Pickles

  • Dill Pickles (Sliced long ways or in circles)
  • House-Autry’s Seafood Batter
  • Salt
  • Olive Oil



Oysters Rockefellow

Put oysters in a pot of boiling water for a few minutes. Remove and using an oyster knife, find the hinge on the oyster and work your way into it with the knife to pop open. Be sure to wear gloves as to not get cut by the shell. Detach oyster and lay back into shell keeping as much juice as possible. Lightly sprinkle with Clowny seasoning. Then top with cooked spinach. Add cooked onion if desired. Top with grated cheese of your choice. Place in oven on 350 degrees for 10 to 15 minutes.


Cut leans strips of bacon and fry in skillet. Put aside. Put clams in freezer to make it easier to pop open, Remove from freezer and pop open. Keep both sides of shell, place clam in one of the shells, top with 1 small piece of lean bacon, then add your choice of grated cheese. Place top of shell to cover and place in oven for 10 to 15 minutes at 350 degrees

Crab Cakes

Break up Fresh Lump Crab Meat with a fork. Add 3 TBS of Mayonnaise and 1.5 TBS of Old Bay seasoning, add one egg beaten, add cup of Italian bread crumbs. Stir well until blended. Roll into balls. Heat skillet with olive oil. Brown crab cake on both sides until golden brown.

Fried Dill Pickles

Slice pickles and dip into Autry’s seafood batter, then place in hot skillet of oil, flip to other side. Drain on paper towel and sprinkle with salt.

View more from Cooking on the Wild Side with Eddie