Chesapeake Bay Oysters

Chesapeake Bay Oysters in Shell

Price starting at: $64.99

All of our oysters come in fresh daily at our facility. Chesapeake oysters have a perfect mixture of sweet and salty. Perfect for eating on the half shell!


Oysters Rockefeller Appetizer or Dinner!

24 oysters live in the shell
4 tbsp butter
2 shallots finely minced
10 oz baby spinach
12 oz heavy cream
½ cup Romano or Parmesan cheese
½ tsp black pepper
1 tbsp lemon juice
¼ cup panko breadcrumbs


  1. Rinse and clean the oysters (or use oysters already shucked and place in clean oyster shells)
  2. Carefully open the oysters and using a paring knife cut under the oyster releasing it from the shell. Place the open oysters in their shells on a sheet pan and refrigerate them until needed.
  3. In a large sauté pan or wide bottom pot, melt the butter then add the shallots to the melted butter and sauté over medium heat for 3-4 minutes. Do not let them burn.
  4. Add the spinach to the butter mixture and sauté until the spinach is wilted. (You can also add white to the mixture.)
  5. Next, add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring mixture to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has been reduced by half.
  6. Place the finished mixture into the refrigerator, allowing the spinach mixture to completely cool and solidify.
  7. Place one tablespoon of the spinach mixture on top of each oyster and finish each oyster with panko breadcrumbs on top.
  8. Bake the oysters in a 375-degree F oven for 15-20 minutes or until the topping is golden brown.

Statements of Our

Happy Customers

I always order the fresh lump crab meat and it is great. Fresh, delicious and arrives quickly.

Kylie Spear

The steamed crabs were fresh,
easy to reheat and tasted delicous.
Instructions were easy to follow
and the recipes on the
website worked great!

Molly Fletcher

Absolutely the best!!!! The oysters
were fresh and delicious.
I would highly recommend
to anyone that loves fresh seafood.

Michelle Hughes


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