Baked Gulf Oysters and Shrimp with Garlic, Lemon Butter, and Crabmeat

Ingredients

• 1 stick unsalted butter, softened at room temperature
• 2 tablespoons minced garlic
• 1 tablespoon minced shallots
• 1 tablespoon freshly minced parsley leaves, plus more for garnishing
• ¾ teaspoon salt
• ¼ teaspoon ground white pepper
• Essence, to taste, recipe follows
• + 15 more ingredients
• • 1 pint shucked raw oysters, drained well and patted dry on paper towels
  • ½ pound medium shrimp, peeled and deveined
  • ¼ pound crabmeat, picked over for shells and cartilage
  • ¹/₃ cup fine dry bread crumbs
  • ¹/₃ cup finely grated Parmesan
  • 1 tablespoon olive oil
  • Lemon wedges, for serving
  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

1. In a small bowl combine the butter with the garlic, shallots, 1 tablespoon of the parsley, salt, pepper and Essence, to taste. Stir to blend thoroughly, then transfer to the refrigerator while you prepare the oysters. 2. Combine all ingredients thoroughly.

View full recipe at SpringPad