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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
remoulade:
1/2 cup reduced-fat (2 %) plain Greek yogurt
3 Tbsp coarsely chopped garlic-dill pickles
2 Tbsp stone-ground mustard
1 Tbsp brine-packed capers, drained, rinsed,
and chopped
1 scallion, finely chopped
oysters:
1 cup yellow cornmeal
1/4 tsp cayenne pepper
3 large egg whites
16 shucked oysters (8 ounces) preferably
Blue Point
assembling sandwiches:
4 whole wheat hamburger buns
3 large romaine lettuce leaves, shredded
Make the remoulade: Stir together all ingredients; refrigerate for 20 minutes or until needed.
Meanwhile, preheat oven to 400. Make the oysters: Bake cornmeal on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes, (it may begin to smoke) Let cool. Transfer to a bowl; stir in cayenne.
Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. ( you should use only about 1/2 cup cornmeal) Generously coat oysters with cooking spray.
Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.
Preheat broiler with rack in top position. Toast buns, split side up, until golden brown, about 1 minute. Divide remoulade evenly among bun halves. Sandwich oysters and lettuce between buns. Serve warm
serves 4
Oyster PoBoys
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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
remoulade:
1/2 cup reduced-fat (2 %) plain Greek yogurt
3 Tbsp coarsely chopped garlic-dill pickles
2 Tbsp stone-ground mustard
1 Tbsp brine-packed capers, drained, rinsed,
and chopped
1 scallion, finely chopped
oysters:
1 cup yellow cornmeal
1/4 tsp cayenne pepper
3 large egg whites
16 shucked oysters (8 ounces) preferably
Blue Point
assembling sandwiches:
4 whole wheat hamburger buns
3 large romaine lettuce leaves, shredded
Make the remoulade: Stir together all ingredients; refrigerate for 20 minutes or until needed.
Meanwhile, preheat oven to 400. Make the oysters: Bake cornmeal on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes, (it may begin to smoke) Let cool. Transfer to a bowl; stir in cayenne.
Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. ( you should use only about 1/2 cup cornmeal) Generously coat oysters with cooking spray.
Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.
Preheat broiler with rack in top position. Toast buns, split side up, until golden brown, about 1 minute. Divide remoulade evenly among bun halves. Sandwich oysters and lettuce between buns. Serve warm
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.