Ingredients:
16 large Oysters, fresh
1/4 cup dry Bread Crumbs
1/3 cup shredded asiago cheese
Sea Salt
2 tbs. Paprika
2 Lemon quarters
1 lb lump Crab Meat
2 tbs. Parsley, finely chopped
1/3 cup anise liquor
Cream Sauce (béchamel)
Béarnaise Sauce
Directions:
Combine béarnaise sauce, cream sauce, crab with anise liquor together and spoon on top of haft shell ouster. Sprinkle with bread crumbs and paprika. Bake at 400F degrees for 8-10 minutes or until sauce starts to brown. Serve with lemon and parsley. Makes 4 servings or 16 appetizers.
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