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.
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)
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Amount per serving
- Calories: 124
- Calories from fat: 47%
- Fat: 6.5g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.3g
- Protein: 11.2g
- Carbohydrate: 4.4g
- Fiber: 0.1g
- Cholesterol: 52mg
- Iron: 2.4mg
- Sodium: 469mg
- Calcium: 56mg
- 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)
- 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.
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