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Title: Baked Oysters with Crabmeat Gratinee
Categories: Appetizer Seafood Blank
Yield: 8 Servings
| 3/8 | c | Seafood sauce |
| 4 | oz | Crabmeat |
| 8 | Fresh oysters; on the half shell | |
| 1 1/2 | tb | Parmesan cheese; grated |
| Rock salt |
Preheat oven to 325 degrees. Carefully pick the crabmeat to remove any shells or cartilage. Put it into a small bowl and using a rubber spatula, gently fold in 1/4 cup of the seafood sauce. Being careful not to break up the lumps. Spread 1 tablespoon of this mixture over each oyster on the half shell and top them off with 1/2 teaspoon of the seafood sauce. Grate the Parmesan 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. NOTES Even though the admonition about serving oysters only in the "r" months is no longer taken seriously, a preparation such as this one is especially brought to mind by the chill of winter and thoughts of glowing embers and brick hearths. This recipe is easily doubled and redoubled.
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Homestead Cookbook
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