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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The recipe is from the Pirates Pantry from Lake Charles LA by Mrs. D. Dale Archer. Ingredients:
white bread, day old |
1/4 cup onion, chopped |
2 tablespoons butter |
1 teaspoon parsley, minced |
2 1/2 tablespoons flour |
1 cup heavy cream |
6 ounces rolls |
jalapeno pepper cheese |
1 teaspoon garlic salt |
1 cup dry white wine |
1 cup fresh lump crabmeat |
cayenne pepper |
24 fresh raw oysters |
butter, softened |
parsley |
lemon wedge |
Directions:
1. Cut bread into 24 rounds with a cutter. Make it just big enough to hold the oyster. Butter tops and bake at 300F on cookie sheets for about 45 minutes until dry and a very light brown. Do NOT over brown.
2. Make the sauce:.
3. saute onion in butter until soft but not brown. Add the parsley, flour and cook until smooth. Add the cream and cook until bubbly and smooth. Then add the cheese and garlic salt to taste. Cook until cheese is melted and bubbly. Thin with white wine until you get desired consistancy. It should still be thick. Gently fold in crab. Taste and correct seasonings. Add cayenne if desired or needed.
4. Combine the oysters [drained] and remaining white wine in saucepan and poach until edges curl.
5. Arrange toast rounds on baking sheet. Lightly butter with the softened butter. Place oyster on round. Top with sauce. Broil lower in oven until bubbly.
6. OR: Arrange 4 rounds with oysters and sauce on individual oven proof plates or shells and broil.
7. Garnish with the parsley and wedges.
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