Oysters Chesapeake

Randy Mayor
This dish combines two of the Chesapeake's most beloved foods: oysters and crabs. Cook on the bottom broiler rack, or breadcrumbs will burn before the oysters are cooked through.

Yield:

6 servings (serving size: 2 oysters)

Recipe from

Nutritional Information

Calories 124
Caloriesfromfat 47 %
Fat 6.5 g
Satfat 2.4 g
Monofat 2.2 g
Polyfat 1.3 g
Protein 11.2 g
Carbohydrate 4.4 g
Fiber 0.1 g
Cholesterol 52 mg
Iron 2.4 mg
Sodium 469 mg
Calcium 56 mg

Ingredients

1 tablespoon minced chives
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled (drained)
1 (6 1/2-ounce) can lump crabmeat, undrained
1 (1-ounce) slice white bread
1 teaspoon butter, melted
12 shucked oysters
Lemon wedges (optional)
Fresh minced chives (optional)

Preparation

Preheat broiler.

Combine first 7 ingredients in a medium bowl; stir gently.

Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.

Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are browned and oysters are done. Serve with lemon wedges and garnish with chives, if desired.

Note:

Lorrie Hulston Corvin,

April 2006