Oysters Thomas
Yield
4 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
oysters
fresh |
*
|
| 1 | x |
rock salt
|
* |
| 1 | x |
sauce
bearnaise |
* |
| 1 | pound |
crab meat
lump |
|
| 1 | x |
cream sauce
|
* |
| ¼ | cup |
bread crumbs
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
moroccan lemon quarters
|
* |
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
oysters
fresh |
*
|
| 1 | x |
rock salt
|
* |
| 1 | x |
sauce
bearnaise |
* |
| 453.6 | g |
crab meat
lump |
|
| 1 | x |
cream sauce
|
* |
| 59 | ml |
bread crumbs
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
moroccan lemon quarters
|
* |
| 1 | x |
parsley sprigs
|
*
|
Directions
Remove oysters from shells.
Scrub half of shells and place on a bed of rock salt in a large flat pan.
Put 1 - 2 teaspoons Bearnaise Sauce in each shell; top with an oyster and 1 tablespoon crab meat.
Combine remaining Bearnaise Sauce with Cream Sauce and spoon on top.
Sprinkle with bread crumbs and paprika.
Bake at 400 for 15 minutes or until sauce starts to brown.
Serve with lemon and parsley.
