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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 stick unsalted butter, at room temperature
2 tbsp minced garlic
1 tbsp minced shallots
1 tbsp minced parsley leaves, plus more for garnishing
1 pint shucked raw oysters, drained well and patted dry on paper towels
3/4 tsp salt
1/4 tsp ground white pepper
1/4 lb crabmeat, picked over for shells and cartilage
1/2 lemon, juiced, plus lemon wedges, for serving
1/4 cup fine dry bread crumbs
2 tbsp finely grated Parmesan, plus 2 tbsp, for garnish
1 tbsp olive oil
In a small bowl combine the butter with the garlic, shallots, and 1 tbsp of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
Set the oven to the broil setting or preheated to 500. Position the top oven rack in the upper third of the oven.
Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top.
In a small bowl combine the breadcrumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
While the oysters are baking, in a small bowl combine the bread crumbs, 2 tbsp of the Parmesan, and the olive oil. Stir until thoroughly combined. Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes.
Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer. Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste. Serves 6
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BAKED OYSTERS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 stick unsalted butter, at room temperature
2 tbsp minced garlic
1 tbsp minced shallots
1 tbsp minced parsley leaves, plus more for garnishing
1 pint shucked raw oysters, drained well and patted dry on paper towels
3/4 tsp salt
1/4 tsp ground white pepper
1/4 lb crabmeat, picked over for shells and cartilage
1/2 lemon, juiced, plus lemon wedges, for serving
1/4 cup fine dry bread crumbs
2 tbsp finely grated Parmesan, plus 2 tbsp, for garnish
1 tbsp olive oil
In a small bowl combine the butter with the garlic, shallots, and 1 tbsp of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
Set the oven to the broil setting or preheated to 500. Position the top oven rack in the upper third of the oven.
Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top.
In a small bowl combine the breadcrumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
While the oysters are baking, in a small bowl combine the bread crumbs, 2 tbsp of the Parmesan, and the olive oil. Stir until thoroughly combined. Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes.
Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer. Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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