Oysters Chesapeake

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Randy Mayor
Yield:
6 servings (serving size: 2 oysters)
Lorrie Hulston Corvin
April 2006
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

Preheat broiler.

Step 2

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

Step 3

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

Step 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.

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