Oysters Lagniappe
24 medium oysters
1/2 pound lump crabmeat
1/4 cup parmesan cheese
1/8 pound salted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/8 cup finely chopped green pepper
1 tsp minced garlic
1/4 tsp white and red pepper
2 chicken bouillon cubes
1/2 cup heavy cream
1/4 cup parmesan cheese
1/2 cup italian bread crumbs
1 tbs finely chopped parsley
1/4 cup finely chopped green onions
*** Saute the onions, celery, bell pepper and garlic in the
butter until the onions are clear. Add the red pepper, white
pepper, and bouillon cubes. Stir until all ingredients are well
mixed. Add the heavy cream and continue heating until the mixture
is bubbling. Add cheese and remove from heat. Then fold in the
bread crumbs, parsley and green onions and allow the stuffing to
cool. Place the oysters in a (9x9) baking dish. Cover the oysters
with the lump crabmeat. Spread the stuffing over the crabmeat and
oysters and top with 1/4 cup parmesan cheese. Bake at 350°F for
20 minutes or until golden brown.
Yield: 6 Servings
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