Baked stuffed oysters
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely diced green pepper |
| 1 | small | Pimiento; finely diced |
| 1 | teaspoon | English mustard |
| Salt & white pepper to taste | ||
| ½ | cup | Mayonaise |
| 1 | Egg yolk;beaten | |
| 1 | pounds | Lump crab meat |
| 18 | larges | Oysters |
| Paprika to taste | ||
Place diced pepper & pimiento in bowl. Add mustard, salt, pepper & ¼ cup mayonnaise. Mix well. Add enough beaten yolk to moisten mixture. Add crab meat & mix in w/ fingers so lumps are not broken up. Divide mixture among oysters on half shell. Place on bed of rock salt. Top w/ light coating of mayonnaise & sprinkle w/ paprika. Bake at 350 for 5 min., then place under broiler until golden brown. This recipe may also be used for crab cakes by forming the mixture into cakes & rolling in cracker crumbs, then frying.
CHESAPEAKE RESTAURANT
N. CHARLES ST.;BALTIMORE
WINE:MOSEL,ZELLER SCHWARZE KATZ From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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