pat's Recipe

Oyster PoBoys

Category: SANDWICHES

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