Crab Topped Oysters With a Bearnaise Sauce |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Please Note: My prep time includes for opening the oysters, prep time will be less is buying oysters already on the half shell. I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge and when I removed all the meat I realized there was far too much meat for just the ostrich I had. I had also bought some oysters as my niece loves them and she was coming over, I had planned on making oysters kilpatrick and mornay to start, when I realized I had so much crab I changed my mind and made crab topped oyster instead. Ingredients:
16 large oysters |
1/4 cup dry breadcrumbs |
paprika |
rock salt |
bearnaise sauce |
450 g fresh lump crabmeat |
2 large shallots, minced |
3 teaspoons tarragon, chopped finely |
2 teaspoons parsley, chopped finely |
1/4 cup dry white wine |
pepper |
1 cup hollandaise sauce, kept warm |
Directions:
1. Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
2. Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
3. 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.
4. Sprinkle oysters with bread crumbs and paprika. Bake at 190°C for 15 minutes or until sauce starts to brown.
5. Béarnaise Method.
6. 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.
7. Remove from heat you can either leave as is or strain through a fine sieve if desired.
8. Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
9. Yields about 1 cup.
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