Maryland Stuffed Shad Roe

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Plain shad roe is excellent; but there are occasions when one wants to turn it into something more grand. This recipe based on one in the bicentennial edition of Maryland’s Way, meets the need.


  • shad roes, 4 pairs
  • butter, 80 g (3 oz)


Poach the roes, drain them and let them cool. Then fry them in the butter in a heavy skillet until they are a rich brown on both sides.

Make the cream sauce by stirring the flour into the melted butter over a gentle heat. Gradually add the cream, stirring, until the sauce has thickened. Season it and add the crab meat to it.

Split each half-roe open, taking care not to cut it co