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Randy Mayor Photo by: Randy Mayor

Oysters Chesapeake

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.

Cooking Light APRIL 2006

  • Yield: 6 servings (serving size: 2 oysters)

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.

Nutritional Information

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
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Oysters Chesapeake Recipe

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