Yield: 1 Servings
|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|
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@...>