BAKED OYSTERS
Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
- In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
- Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.
DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Six servings
Number Of Ingredients 21
Steps:
- Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
- Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
- Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
- Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
- Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
- Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
- Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
- Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
- Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
- Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
- When ready to cook, preheat the oven to 375 degrees.
- Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams
THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL
Provided by Craig Claiborne With Pierre Franey
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
- Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
- Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
- Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
- Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
- Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
- Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
- Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
- Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
- Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
- When ready to cook, preheat the oven to 375 degrees.
- Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams
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