Ingredients
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16
-
1/4
-
-
-
-
450
-
-
2
-
3
-
2
-
1/4
-
-
1
-
-
Directions
Crab Topped Oysters With a Bearnaise Sauce, 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
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Steps
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1
Done
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Scrub Oyster Shells and Open Oysters Discard Top Shell, Drain Liquid, Rinse Under Cold Running Water to Remove Any Sand or Grit. |
|
2
Done
|
Place Oysters on a Bed of Rock Salt (this Helps to Keep Them Stable.) in a Large Flat Pan. |
|
3
Done
|
Put 1-2 Teaspoons of Barnaise Over Each Oyster and Top With 1 Tablespoon of Crab Meat. Add Another 1-2 Teaspoons of Sauce Over Crab. |
|
4
Done
|
Sprinkle Oysters With Bread Crumbs and Paprika. Bake at 190c For 15 Minutes or Until Sauce Starts to Brown. |
|
5
Done
|
Barnaise Method. |
|
6
Done
|
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
Done
|
Remove from Heat You Can Either Leave as Is or Strain Through a Fine Sieve If Desired. |
|
8
Done
|
Cool Slightly and Beat the Mixture Into the Warm Hollandaise. If Desired Add a Few Extra Chopped Fresh Herbs. |
|
9
Done
|
Yields About 1 Cup. |
