Oysters Stuffed with Crab Imperial
Ingredients
| 16 select oysters on the half shell | ||
| Crab Imperial Mixture: | ||
| 1 lb lump crabmeat | ||
| 1 egg yolk | ||
| 1/2 cup green pepper, minced | ||
| 1 tbs chopped, pimiento | ||
| 1 tbs Worcestershire sauce | ||
| 1 tsp dry mustard | ||
| 1 tsp kosher salt | ||
| 1/4 tsp white pepper | ||
| 1/2 cup mayonnaise |
- To make the crab imperial, remove all cartilage from crabmeat.
- In a bowl beat the egg yolk slightly and add the green pepper, pimento and mix well.
- Stir in the Worcestershire sauce, mustard, salt and pepper. Add the mayonnaise and mix well to combine.
- Add the crab meat and gently combine, taking care not to break up all the lumps.
- To assemble the oysters, open and separate each one from it’s shell and one at a time take oysters and cut into 4 pieces and put back in the deep portion of the shell.
- Top each oyster with about 1/2 tbs of the crab mixture.
- Place oysters on a baking pan and cook for about 15 minutes in a preheated 350 degree oven or until golden brown.
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