EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 6 first course servings
Number Of Ingredients 13
Steps:
- In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon 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 degrees F. 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. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. 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 bread crumbs, 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 tablespoons 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.
CRAB TOPPED OYSTERS WITH A BEARNAISE SAUCE
Please Note: My prep time includes for opening the oysters, prep time will be less is buying oysters already on the half shell. I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge and when I removed all the meat I realized there was far too much meat for just the ostrich I had. I had also bought some oysters as my niece loves them and she was coming over, I had planned on making oysters kilpatrick and mornay to start, when I realized I had so much crab I changed my mind and made crab topped oyster instead.
Provided by The Flying Chef
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
- Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
- Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
- Sprinkle oysters with bread crumbs and paprika. Bake at 190°C for 15 minutes or until sauce starts to brown.
- Béarnaise Method.
- Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
- Remove from heat you can either leave as is or strain through a fine sieve if desired.
- Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
- Yields about 1 cup.
Nutrition Facts : Calories 310.1, Fat 6.3, SaturatedFat 1.4, Cholesterol 187.8, Sodium 594.2, Carbohydrate 17.6, Fiber 0.4, Sugar 0.6, Protein 40.7
EASY BUTTER AND HERB BAKED OYSTERS
These easy baked oysters are cooked with a buttery panko crumb topping and fresh herbs. Impress your guests with this tasty appetizer.
Provided by Diana Rattray
Categories Appetizer
Time 42m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
- Scrub the oyster shells with a stiff brush.
- Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters in the bottom shell with their liquid in the prepared baking pan.
- In a medium skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. Remove from the heat and set aside.
- In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon zest, and the lemon juice.
- Top each oyster with a scant teaspoon of the butter-chive mixture and then sprinkle each with the buttered panko crumbs.
- If desired, finish with a light sprinkling of paprika.
- Bake the oysters until the oysters are cooked through and the topping is golden brown, 8 to 10 minutes.
- Sprinkle with fresh chopped parsley and serve with lemon wedges.
Nutrition Facts : Calories 456 kcal, Carbohydrate 38 g, Cholesterol 136 mg, Fiber 6 g, Protein 19 g, SaturatedFat 16 g, Sodium 494 mg, Sugar 6 g, Fat 28 g, ServingSize 12 oysters (4 servings), UnsaturatedFat 0 g
OYSTER CRACKER CRAB CAKES
Steps:
- 1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.
- 2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.
- 3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.
- 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
- *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
CRAB AND OYSTER COMPANY CASSEROLE
This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook they put together for our parent's 50th Wedding Anniversary.
Provided by Balto Bonnie
Categories Crab
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Drain oysters and reserve liquor.
- Cook oysters in melted butter till edges just begin to curl. Remove from heat.
- Add crab meat and fold gently.
- Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
- Gently sir in rice and wild rice. Set aside.
- In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
- Turn mixture into well greased 2 quart casserole.
- Pour liquid over mixture.
- Top with ham. Sprinkle with parsley. Dot with butter.
- Bake at 350 till heated through, approximately 25-30 minutes.
Nutrition Facts : Calories 679.3, Fat 13.9, SaturatedFat 6.3, Cholesterol 117.2, Sodium 925.5, Carbohydrate 80.7, Fiber 2.7, Sugar 2.6, Protein 30.3
THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL
Provided by Craig Claiborne With Pierre Franey
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
- Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
- Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
- Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
- Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
- Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
- Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
- Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
- Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
- Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
- When ready to cook, preheat the oven to 375 degrees.
- Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams
DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Six servings
Number Of Ingredients 21
Steps:
- Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
- Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
- Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
- Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
- Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
- Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
- Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
- Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
- Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
- Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
- When ready to cook, preheat the oven to 375 degrees.
- Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams
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