Oysters Ala Gino

Name: Oysters Ala Gino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 Maryland oysters; 1 lb. backfin crabmeat; 1 c. canned Newburg sauce; 1/4 c. sherry; 3 strips cooked bacon, chopped; 1/4 tsp. garlic powder; dash of Worcestershire sauce; 3 Tbsp. melted butter; 1 c. coarsely ground bread crumbs; 1/4 c. paprika

Eats Now Editorial Team · 240 kcal · Seafood

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Oysters Ala Gino – a delicious recipe with oysters, backfin crabmeat, sauce, sherry, bacon, garlic powder. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

24 Maryland oysters
1 lb. backfin crabmeat
1 c. canned Newburg sauce
1/4 c. sherry
3 strips cooked bacon, chopped
1/4 tsp. garlic powder
dash of Worcestershire sauce
3 Tbsp. melted butter
1 c. coarsely ground bread crumbs
1/4 c. paprika

1
Open oysters, letting oysters remain in door half of shell. Place oysters on a shallow baking pan.
2
Remove cartilage from crabmeat and put in medium bowl.
3
In a small bowl mix together Newburg sauce, sherry, chopped bacon, garlic powder and Worcestershire sauce.
4
Pour sauce over crabmeat and mix gently, being careful not to break crab lumps.
5
Fill each oyster with approximately 1 tablespoon crab mixture.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 10 ingredients. The key ingredients include: 24 Maryland oysters, 1 lb. backfin crabmeat, 1 c. canned Newburg sauce, 1/4 c. sherry, and more.

Yes, Oysters Ala Gino 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.

Quick Info

Servings
4 servings
Calories
240 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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