Thanksgiving Deviled Crab With Oysters Baked On The Half Shell

Ingredients

• 1 pound lump crab meat
• 1 ½ tablespoons butter
• ¼ teaspoon finely minced garlic
• 1 tablespoon finely chopped onion
• 2 tablespoons finely diced sweet red pepper
• 2 tablespoons finely diced sweet green pepper
• 4 teaspoons dry mustard
• 1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
• ½ teaspoon cayenne pepper
• 2 ½ tablespoons flour
• ¾ cup heavy cream
• 1 ½ tablespoons prepared spicy brown mustard
• 1 ½ teaspoons freshly squeezed lemon juice
• 2 egg yolks
• Salt to taste, if desired
• Freshly ground pepper to taste
• 18 oysters, shucked
• 6 tablespoons oyster liquor
• 18 oyster shells
• 1 cup fine fresh bread crumbs
• Tartar sauce (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    645 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 43 grams protein; 252 milligrams cholesterol; 827 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
2. Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
3. Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
4. Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
5. Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
6. Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
7. Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
8. Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
9. Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
10. Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
11. When ready to cook, preheat the oven to 375 degrees.
12. Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.