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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