In 1915 Stephen E. Bayley settled in Pine Point, dug clams in Jones Creek and trapped lobsters off the coast to feed his wife and four sons. When there was enough left over to sell, his wife Ella would cook the lobsters and sell them to people through her kitchen window.
The years passed and the business grew enough so that Steve and his sons bought lobsters from other local fishermen, and built tanks so that they could store larger quantities of lobsters in order to sell to restaurants and other dealers. The business is now owned and run by Steve’s grandson Bill and his great-granddaughter Susan.
Our products are always fresh and as such are subject to seasonal availability.
Our website only accepts orders placed three days in advance.
We are pioneers in the shipping of lobsters and have sold over 30 million pounds of lobsters!
207-883-4571
9 Avenue 6 Scarborough, ME 04074
Crab Recipes
Crab Cakes
1 pound crabmeat
1/3 cup crushed crackers
3 scallions finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 tsp mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
fruit salsa as a topping
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Crab Chowder
1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
3/4 cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart milk
1 pint heavy cream
1 can corn
1 pound fresh Crab Meat
In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serves 4-6.
Marinated Crab Claws
2 pounds of Maine Crab Claws (Empress Cut, with shell removed from all but thumb)
1 cup veg oil
4 tablespoons red wine vinegar
2 tablespoon lemon juice
1/2 cup chopped scallions
4 tablespoons minced onion
2 tablespoons dry parsley
1 tablespoon dry basil
4 teaspoons minced garlic
4 teaspoons Worcestershire sauce
1 teaspoon dry oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Tabasco
Whisk all ingredients except crab claws. Add crab claws and marinate 2-4 hours, turning occasionally.
