Recipe courtesy of Mark Newsome

Chesapeake Bay Skate Wing

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  • Level: Intermediate
  • Total: 33 min
  • Prep: 20 min
  • Cook: 13 min
  • Yield: 1 serving
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5 ounces skate wing, cleaned

Salt and freshly ground black pepper

1/4 cup semolina

1/4 cup fresh lump crabmeat, picked over for shells and cartilage

1 teaspoon Aioli, recipe follows

1 scallion, finely chopped

1 cup arugula

Toasted pecans, for garnish


1 egg yolk

1 lemon, juiced

1 teaspoon Dijon mustard

1 teaspoon crushed garlic

1 chipotle pepper, seeded and chopped

Salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees F.
  2. Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.
  3. In a small bowl, combine the crabmeat, Aioli, and scallion. Season with salt and pepper, to taste.
  4. Top the skate with the crabmeat mixture and bake for 5 minutes.
  5. Arrange the arugula on a plate and top with the skate. Drizzle with the Aioli and sprinkle with toasted pecans.


  1. In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste.