| 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 |
tb |
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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