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Oysters Chesapeake

Randy Mayor
Yield 6 servings (serving size: 2 oysters)
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.

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)

Nutrition 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

How to Make It

  1. Preheat broiler.

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

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

  4. 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.