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.
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)
How to Make It
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.
wonderful! Once I figured out how to shuck the oysters, the rest was easy. My fish guy tells me I should wash the shells, run them through the dishwasher, let them dry well, and then store them in an airtight bag in my freezer so the next time I make this I can buy pre-shucked oysters and still be able to make a grande presentation.