Title: Deviled Oysters W. Mango Slaw & Tabasco Butter Sauce
Categories: None
Yield: 4 Servings

16		Fresh oysters; shucked
		; reserve 8 shells
1/4	c	Minced shallots
3	tb	Minced garlic
1/4	c	Cooked and crumbled bacon
2	tb	Chopped thyme
2	tb	Chopped parsley
1	tb	Cracked black pepper
1/4	c	Mayonnaise
2	tb	Dijon mustard
2		Hard boiled eggs; chopped fine
		; yolks & whites
		; separated -also keep each egg separate
1/4	c	Bread crumbs; (1/4 to 1/2)
		*see note
1	ts	Tabasco pepper butter sauce; see recipe
1	ts	Worcestershire sauce
		Salt and lemon juice; to taste
		Parsley sprigs; for garnish
		Sour mango slaw; see recipe
		Tabasco pepper butter sauce; see recipe

Preheat broiler.

After oysters are shucked reserve the juice and place in a larger mixing bowl. Chop the oysters, basically cutting each oyster into four pieces. Add to oyster juice in mixing bowl with remaining ingredients, reserving one hard boiled egg for garnish. Mix well and season with salt and lemon juice. Divide deviled oyster mixture among the 8 reserved oyster shells. Place oysters on baking sheet and place under broiler. Broil 4 to 5 minutes or until well browned on top. Remove from oven.

Place 2 oyster shells on each plate. Pile sour mango slaw next to oysters. Drizzle with Tabasco pepper butter sauce. Garnish with parsley sprig and reserved chopped eggs. Serve.

NOTE: Start with 1/4 cup bread crumbs. If oysters are especially juicy, you need to add up to another 1/4 cup bread crumbs.

Original title: DEVILED OYSTERS WITH SOUR MANGO SLAW AND TABASCO PEPPER BUTTER SAUCE

Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Dean Fearing

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