| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | New Orleans | Seafood | 4 | Servings |
INGREDIENTS
| 16 | Fresh oysters | |
| 2 | tb | Butter |
| 2 | Shallots; finely chopped | |
| 1 | Clove garlic; finely chopped | |
| 1/4 | c | White wine |
| 2 | c | Heavy (whipping) cream |
| 1/2 | ts | White pepper |
| Salt to taste | ||
| 2 | Sprigs fresh dill | |
| 1 | tb | Grated Parmesan cheese |
| 8 | oz | Crab meat; shredded |
| Grated parmesan cheese; as needed | ||
| Minced parsley for garnish |
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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