Recipes: Choptank Oyster Company’s Kevin’s Crabafeller

Choptank Oyster Company’s Kevin McClarren: We were competing at the Taste of Cambridge event. To be considered for the competition there had to be crab in the dish. We already had a recipe called Bubbafeller. Bubba works for us, and he stole his brother’s recipe for Rockafeller, so I named it Bubbafeller and put it up on our website. So, when we needed a recipe for this festival, another one of our gang, Travis Todd, stole that recipe from Bubba. Travis’ family owns a restaurant here in Maryland called Ocean Odyssey. They are one of our customers, and we teamed up for the competition. Below is a photo of us at the Taste of Cambridge. Enjoy our (twice-stolen) Crabafeller!  


Servings:  approximately 4 servings (3 oysters per person)


  • 12 Choptank Sweets oysters
  • 1/3 lb of fresh backfin crab meat
  • ½ cup diced onion
  • ½ lb bacon
  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 1 tsp lemon juice
  • 1 pt heavy cream
  • 2 cups chopped spinach
  • Old Bay™ seasoning
  • black pepper
  • crushed red pepper flakes
  • ⅓ cup dry sherry
  • ½ cup grated Parmesan cheese


  1. Chop and cook bacon in a pan; drain and set aside.
  2. Melt butter in the same pan, and add onion, garlic and lemon juice. Sauté over medium heat until transparent.
  3. Add cream, stir and allow to reduce until it thickens (about 5 minutes).
  4. Add spinach and stir until it cooks down.
  5. Add bacon. Add Old Bay, black pepper and red pepper flakes to taste. Add sherry and stir all the ingredients together.
  6. Shuck oysters, and place a big hunk of backfin crab meat on top. Then place a spoon full of sauce over each oyster.
  7. Sprinkle with Parmesan cheese.
  8. Grill or broil oysters over high heat until cheese is melted. Enjoy!

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