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

Ingredients

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

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

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