Oysters Tyler
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
oysters
|
|
| 4 | slices |
bread
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | x |
parsley leaves
|
*
|
| ¼ | pound |
crab meat
|
|
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
oysters
|
|
| 4 | slices |
bread
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | x |
parsley leaves
|
*
|
| 113.4 | g |
crab meat
|
|
| 3E+1 | ml |
butter
melted |
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
Shuck 4 to 6 oysters per guest and leave on the half shell.
Finely chop toast, onions and top, parsley and crabmeat and add butter.
Add Parmesan cheese and mix well. Place oysters on sheet pan and bake at 375℉ (190℃). until slightly curled.
Remove from oven and make a thin patty of crabmeat mixture and cover oysters.
Return to oven and let brown slightly or until hot through.
Serve hot on rock salt or napkined plates.
