Oysters Stuffed with Crab Imperial


  • 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 andĀ separateĀ 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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