Open-Faced Turkey Croissant with Pan-Fried Oysters

Ingredients

• 1 dozen small, shucked oysters, drained (1/2 pint)
• 1/4 cup flour
• 1 egg, lightly beaten
• 3/4 cup Japanese breadcrumbs*
• 1/4 cup butter, divided
• 2 shallots, minced
• 2 (3.2-ounce) packages shiitake mushrooms, stems removed, sliced
• 1/2 cup dry sherry
• 1 cup whipping cream
• 3 cups coarsely shredded cooked turkey (white and dark meat)
• 2 tablespoons chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 large croissants (about 2 ounces each), split and toasted
• Garnishes: tarragon sprigs, lemon wedges

Preparation

1. 1. Pat oysters dry with paper towels; dredge in flour, shaking off excess. Dip each oyster in egg; coat with breadcrumbs.
2. 2. Melt 2 tablespoons butter in a large nonstick skillet over medium heat; add oysters. Cook 2 minutes on each side or until golden; drain on paper towels, and keep warm. (Do not wipe out skillet.)
3. 3. Melt remaining 2 tablespoons butter in same skillet over medium-high heat; add shallots and mushrooms. Cook 4 to 5 minutes or until tender. Add sherry, scraping any brown bits from bottom of skillet; simmer 1 minute. Add cream; simmer 2 minutes. Add turkey and next 3 ingredients. Simmer 2 to 3 minutes or until turkey is heated through and sauce thickens. Spoon mixture over toasted croissant halves, and top with oysters. Garnish, if desired.
4. *For testing purposes, we used Panko breadcrumbs.