Baked Oysters With Crab Recipes

EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS

Steps:

• In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
• Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
• Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
• While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
• Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
• Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

OYSTER CRACKER CRAB CAKES

Steps:

• 1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.
• 2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.
• 3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.
• 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

OYSTER CASSEROLE

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.

CRAB AND OYSTER COMPANY CASSEROLE

Steps:

• Drain oysters and reserve liquor.
• Cook oysters in melted butter till edges just begin to curl. Remove from heat.
• Add crab meat and fold gently.
• Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
• Gently sir in rice and wild rice. Set aside.
• In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
• Turn mixture into well greased 2 quart casserole.
• Pour liquid over mixture.
• Top with ham. Sprinkle with parsley. Dot with butter.
• Bake at 350 till heated through, approximately 25-30 minutes.

THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL

Steps:

• Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
• Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
• Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
• Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
• Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
• Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
• Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
• Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
• Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
• Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
• When ready to cook, preheat the oven to 375 degrees.
• Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

CRISPY OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

CRAB TOPPED OYSTERS WITH A BEARNAISE SAUCE

Steps:

• Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
• Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
• Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
• Sprinkle oysters with bread crumbs and paprika. Bake at 190°C for 15 minutes or until sauce starts to brown.
• Béarnaise Method.
• Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
• Remove from heat you can either leave as is or strain through a fine sieve if desired.
• Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
• Yields about 1 cup.

HOT CRAB-AND-OYSTER DIP

Steps:

• Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.
• Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers.

DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL

Steps:

• Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
• Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
• Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
• Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
• Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
• Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
• Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
• Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
• Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
• Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
• When ready to cook, preheat the oven to 375 degrees.
• Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

DORSEY'S FISH & OYSTER HOUSE CRAB CAKES

Steps:

• Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
• Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.