Baked oysters with crabmeat gratinee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅜ | cup | Homestead seafood sauce |
| 4 | ounces | Lump crabmeat |
| 8 | Fresh oysters on the half shell | |
| 1½ | tablespoon | Grated parm cheese |
| Rock salt for baking dish | ||
Directions
Instructions: Prepare seafood sauce. Preheat oven to 325 deg. f .
Carefully pick the crabmeat to remove any shells or cartilage. Put it into a small bowl and using a rubber spatula, gently fold in ¼ cup of the seafood sauce. Being careful not to break up the lumps. Spread 1 tbsp of this mixture over each oyster on the half shell and top them off with ½ tsp of the seafood sauce. Grate the parmasan on the fine side of the box grater and sprinkle it over each oyster. Spread a layer of rock salt in the bottom of the baking dish to stabilizer the oysters during baking. Nestle the oysters into the salt, bake for 6 minutes then turn on the broiler just long enough to get a golden brown glaze. Serve at once while the oysters are piping hot.
Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 22:06:26 -0400 (EDT) From: "Harp@..." <foxhound@...>
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