Address

16552 General Puller Highway
Deltaville, VA 23043-2320

Office:

(866) 958-5924
(804) 776-6400
(804) 776-0808 - FAX

Operating Hours:

7 Days a Week

Mon. - Sat. - 6 a.m.– 6 p.m.
Sunday 6 a.m. - 2 p.m

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Recipes

J&W Hot Crab Dip

Ingredients:

• 1lb of J&W Backfin Crabmeat
• 8oz. cream cheese
• 1 cup of mayonnnaise
• 1/4 tsp of seasoning salt
• 1 TBS white wine

Directions:

Mix May and cream cheese over low heat until softened.

Add crabmeat until thoroughly mixed.  Add seasoning salt and white wine.

Stirring constantly bring all ingredients to a slow boil.  Remove from heat.

Serve hot or cold with crackers.

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Sauteed Soft-Shell Crab

Ingredients:

• 1 1/2 cups low-fat milk
• 4 small soft-shell crabs, cleaned
• 3/4 cup all purpose flour
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley
• Remoulade Sauce for serving

Directions:

Place the milk in a shallow bowl large enough to hold the crabs in a single layer. 

Add the crabs and let them soak for 1 hour.   Drain discard the milk.  Season the flour with salt and pepper in a paper or plastic bag.  Lightly dredge each crab in the flour.  Heat the oil and butter together in a nonstick skillet over medium-high heat and saute the crabs in batches until golden, about 4 minutes per side.  Add more oil and butter the pan if necessary.  To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dropped of Remoulade Sauce.

Yield:  Makes 4 servings

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 Virginia Seafood Gumbo

Ingredients:

• 1 1/2 tablespoon Cooking oil
• 1 cup Chopped Onion
• 1 cup Chopped green pepper
• 2 cloves Garlic, minced
• 2 cups Beef broth
• 1 16 oz. can Tomatoes or
• 2 cups Fresh tomatoes, chopped
• 1/2 teaspoon Salt
• 1/2 teaspoon Thyme
• 1/2 teaspoon Red pepper or
• Several drops of hot sauce
• 1/2 teaspoon Oregano, crushed
• 12 oz. Skinned and cubed (1-inch cubes) Bluefish, Catfish, or Striped bass fillet
• 1 cup Okra or
• 1 10 oz. Package frozen okra
• Cooked rice

Directions:

Heat oil in large pot or Dutch oven.  Add onion, green pepper and garlic.  Saute until tender.  Add broth, tomatoes and seasoning.  Simmer for about 15 minutes.  Add fish and okra.  Cook briefly until fish are done through.  Serve over rice.

Yield:  Makes 4 servings

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Basil Shrimp

Ingredients:

• 2 1/2 tablespoons olive oil
• 1/4 cup butter, melted
• 1 1/2 lemons, juiced
• 3 tablespoons Dijon mustard
• 1/2 cup minced fresh basil leaves
• 3 cloves garlic, minced
• salt to taste
• white pepper
• 3 pounds fresh shrimp, peeled and deveined
• skewers

Directions:

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Yield:  Makes 4 servings

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Crab Imperial

Yield:  Makes 4 servings

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Oyster Stew

Ingredients:

• 1/2 cup butter
• 1 cup minced celery
• 3 tablespoons minced shallots
• 1 quart of half and half cream
• 1 pint of J&W Fresh Shucked Oysters
• Salt and Ground Pepper to taste
• 1 pinch cayenne pepper, or to taste

Directions:

Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Yield:  Makes 4 servings

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Scalloped Oysters

Ingredients:

• 1 Pint of J&W Shucked Oysters
• 1/2 cup bread crumbs
• 25 buttery round crackers, crumbled
• 1/2 cup melted butter
• 1/4 cup oyster liquid
• 2 tablespoons milk
• salt to taste
• ground black pepper to taste

Directions:

Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish. Combine the bread crumbs and cracker crumbs, stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture. Bake at 450 degrees F (230 degrees C) for 30 minutes.

Yield:  Makes 4 servings

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Oysters Rockerfeller

Ingredients:

• 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), firmly chopped
• 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped
• 3 tablespoons finely chopped scallion greens
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 tablespoons minced celery
• 3 tablespoons coarse bread crumbs (preferably from a day old baguette)
• 3 1/2 tablespoons unsalted butter
• 1 teaspoon Pernod or other anise-flavored liquor
• Pinch of cayenne
• 3 bacon slices
• About 10 cups kosher salt for baking and serving
• 20 small oysters on the half shell

Directions:

Toss together watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.  Put oven rack in middle position and preheat oven to 450°F.  While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.

Spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.  Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a platter.

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Simple Crab Cakes

Ingredients:

• 2 slices firm white sandwich bread
• 1/2 pound of J&W Jumbo Lump Crabmeat
• 2 tablespoons of mayonnaise
• 1/2 teaspoon Worcestershire Sauce
• 1 large egg, beaten
• 2 tablespoon unsalted butter

Directions:

Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).  Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.

Yield:  Makes 2 servings

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Shrimp Alfredo

Ingredients:

• 1 (16 ounce) jar Alfredo - style pasta sauce
• 1 (16 ounce) package Angel Hair Pasta
• 2 pounds fresh shrimp, peeled and deveined
• 1 cup butter, melted
• 1/2 small green bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin

Directions:

In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.  Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.  Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

Yield:  Makes 2 servings

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Oven Fried Oysters

Ingredients:

• 1 pint of J&W oysters
• 1 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 2 cups bread crumbs
• 1 egg (slightly beaten)
• 4 TBS unsalted butter (melted)

Directions:

Combine flour, salt and pepper.  Roll oysters in seasoned flour and dip in egg.  Coat oysters with bread crumbs.  Pour melted butter into oven safe casserole dish.  Place oysters in melted butter.  Bake at 400 degrees for 30 minutes or until brown.

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Oyster Fritters

Ingredients:

• 1 pint of J&W Oysters
• 1/2 cup milk
• 1/2 cup flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp baking powder
• 1 egg

Directions:

Mix flour, salt, pepper, baking powder, egg and milk to form a batter.  Gently add oysters.  Beat lightly.   Pour oil into frying pan.  Heat oil on medium - high until hot.  Drop by spoonfuls into hot oil.  Cook until light brown on each side.

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Oyster Rockefeller Soup

Ingredients:

• 1 pint of J&W Oysters and their liquor
• 4 slices of bacon.  Cut into small pieces
• 1 small onion, diced
• 2 teaspoons minced garlic
• 4 cups heavy cream
• 4 teaspoons salt
• 1 pound of fresh spinach, washed and trimmed
• 2 teaspoons white pepper
• 1 cup parmesan cheese, shredded

Directions:

In a large heavy stockpot, cook the bacon over medium heat until brown, stirring constantly for about 5 minutes.  Add the onions and garlic strirring constantly for 3 minutes.  Add the oysters, oyster liquor and heavy cream.  Bring the mixture to a low boil.  Remove the pot from the heat immediately after boil.  Puree spinach to soup mixture.  Serve immediately topped with parmesean cheese. 

Yield:  Makes 6 servings