Oysters, crab make for a pearl of a dish

August 21, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

This recipe comes from the Deep South and has been modified to work on the outdoor grill, along with the addition of some fresh shallots and Fontina cheese.

Fontina adds a nice nuttiness to the mixture but you can easily substitute, Swiss, Gruyere or freshly grated Romano.

Make sure you really clean the oysters to remove any grit, pearls and foreign matter from the flesh.

Use only the freshest oysters available and feel free to try a nice full-bodied red or even a dry sherry in place of the dry white wine. Stay away from cooking wine or sherry, they impart off-tastes when heat to high heat on the grill.

--Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Winy crab & oysters

18 oysters in the shell
8 pounds backfin or special crabmeat
1/8 cup minced chopped shallots
1 tablespoon dry white wine
5 ounces grated Fontina cheese
2 ounces panko bread crumbs
1/4 cup melted butter


Preheat your grill to high heat, about 425 degrees.

Wash oysters thoroughly, check for dead oysters and remove any that are questionable.

Shuck and place oysters on deep half of shell removing any remaining particles of shell. Arrange oysters on baking sheet and set aside.

Combine crabmeat with shallots, wine, cheese and bread crumbs. Mix well.

Top each oyster with 1 teaspoon of mixture, and then sprinkle on panko bread crumbs and drizzle on melted butter and grill on high heat for 8 to 10 minutes or until edges begin to curl.

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