INGREDIENTS

INSTRUCTIONS

Clean and shuck oysters, leaving meat on a half shell. Shuck the oysters
over a bowl in order to reserve as much of the juice as possible. Set
aside. In a skillet over medium heat, melt butter. Saute the shallots and
garlic until soft and translucent. Add the wine and reduce to a thick
syrup. Add the cream and reserved oyster juice. Reduce until the cream is
slightly thickened. Add the white pepper and salt to taste. Add the dill
and cheese. Blend well and remove from the heat. Arrange the oysters on the
half-shell on a baking sheet. Top with the shredded crab meat. Top with 1
to 2 teaspoons of the cream sauce. Sprinkle with grated Parmesan cheese to
taste. Bake in 375 F oven until the sauce is bubbling and the cheese has
begun to brown. Sprinkle oysters with minced parsley and serve.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY
WINE:J PHLEPS SAUVIGNON BLANC 82
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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