| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 3/8 | c | Homestead seafood sauce |
| 4 | oz | Lump crabmeat |
| 8 | Fresh oysters on the half | |
| shell | ||
| 1 1/2 | T | Grated parm cheese |
| Rock salt for baking dish |
INSTRUCTIONS
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 1/4 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 1/2 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@pipeline.com" <foxhound@pipeline.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 6.6mg
Sodium: 118mg
Potassium: 86.8mg
Carbohydrates: 36g
Fiber: 1.1g
Sugar: <1g
Protein: 9g