1 qt. extra small oysters, with liquid
½ pound Dungeness crab legs
1/2 pound butter
1 cup fresh bread crumbs
2 cups cracker crumbs
½ cup cooked chopped bacon
2 Tbsp cream
¼ cup chopped roasted hazelnuts
½ cup parmesan cheese
¼ cup diced red pepper
¼ cup chopped green onion
¼ cup chopped parsley
½ cup diced onion
1 2.8oz. can French’s French fried onions
1 tsp. Salt
½ tsp. Tabasco sauce
½ tsp. Worcester sauce
½ tsp. White pepper
1 tsp. Dijon mustard
1 Tsp. Red wine vinegar
1 Tsp. Sugar
½ tsp. Red pepper flakes
Nasturtiums
Red Onion
Caviar
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Sauté onions in butter in a cast iron skillet. Add bread crumbs, cracker crumbs, and bacon. Coat with butter mix. Spread 1/2 of mix on bottom of 3 qt. baking dish. Layer oysters and crab on top of mix.
Add diced red pepper, green onion, parsley, parmesan cheese to the other half of bread/cracker mix and stir in skillet. Spread remaining bread/cracker mix over the oysters and crab.
Emulsify cream, vinegar, spices, Tabasco, Worcester, mustard, red pepper flakes. Mix with oyster liquor. Pour over oysters and crab.
Bake in pre-heated 425 degree oven for 20 minutes. Take out of oven and sprinkle hazel nuts and French fried onions over top. Bake an additional 5 minutes.
Garnish with nasturtiums, dollop of sour cream, chopped red onion and lemon.
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Robert Caswell created this recipe for the annual Oyster Festival in Shelton, Washington in 2004. He received 1st place and a gold medal for best of division (entrée) and a gold medal for best overall dish and $600.00 prize money.
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