Crab Topped Oysters With A Bearnaise Sauce – a delicious recipe with oysters, breadcrumbs, paprika, salt, bearnaise sauce, fresh lump crabmeat. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
2
Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
3
Put 1-2 teaspoons of bearnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
4
Sprinkle oysters with bread crumbs and paprika. Bake at 190u00b0C for 15 minutes or until sauce starts to brown.
5
Bearnaise Method.
6
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
Remove from heat you can either leave as is or strain through a fine sieve if desired.
8
Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
9
Yields about 1 cup.
23
kcal
Calories
4
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 16 large oysters, 1/4 cup dry breadcrumbs, paprika, rock salt, and more.
Yes, Crab Topped Oysters With A Bearnaise Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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