I always treat myself to something luscious when I dine alone. Tonight, I headed to the seafood counter at Whole Foods. They had small oysters from Bodega Bay and fresh Dungeness crab. Michael and I love grilled oysters, but we usually buy large oysters for grilling. They can be a little difficult to open when screaming hot off the grill, so I opted for the smaller ones. I had no problem opening them and they cooked quickly. I grilled the oysters with garlic butter and a sprinkle of Parmesan cheese. I used tongs to tip one of the oysters and spill the butter onto the hot grill resulting in a flare-up. That gives the oysters a great smoky taste and the crispy edges we love.
I like my crab cakes with crab and very little of anything else. It is all about the crab for me. This one was perfect and the hot sauce mayo, yum!
Grilled Oysters
Equipment
- Gas or charcoal grill
- Large bowl
- Sheet pan to carry stuff outside
Ingredients
- 12 Fresh Oysters
- 4 tablespoons butter
- 1 clove garlic finely chopped
- Hot sauce
- Grated Parmesan
- Chopped parsley
Instructions
- Rinse the oysters in cold water and keep in the refrigerator in a bowl until ready to use (same day!)
- Melt the butter and add the chopped garlic.
- Heat the grill to hot and place the whole oysters directly on the grill. When the liquid in the oyster get hot and begins to boil the shell will open slightly. Remove the oyster from the grill.
- Use an oven mat to hold the oyster and with an oyster shucker pry the shells apart at the hinge. You want to discard the flat side of the shell and place the oyster on the cupped side.
- Sometime it sticks to the flat side. Just slide a knife under it and remove it. You want to use the cupped side to hold the butter.
- Once you've opened all the oysters place them on the hot grill. Try to secure them so they don't spill. Spoon the melted butter onto the oysters.
- Add a dash of your favorite hot sauce. When the butter starts bubbling, use the tongs to tip one of the oysters over causing a flare-up. Sprinkle each oyster with cheese and parsley.
- When they get reddish brown char marks, remove from the heat. Serve piping hot with extra hot sauce.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Crab Cakes
Equipment
- Squirt bottle
- Medium bowl
- Small non-stick skillet
Ingredients
For the crab cakes"
- ¼ pound crab meat
- 1 shallot
- 1 small clove garlic
- ¼ cup panko bread crumbs
- Hot sauce to taste
- ¼ teaspoons salt
- ¼ teaspoon black pepper
- Pinch of crushed red pepper flakes
- Yolk of one egg
- Vegetable oil
For the sauce:
- ¼ cup mayonnaise
- Hot sauce to taste
Instructions
- Make the sauce by adding your desired amount of hot sauce with the mayonnaise. Stir until smooth and place in a squirt bottle.
- Loosely toss everything except the oil in a bowl. Shape into two round patties. Place in the freezer for ten minutes to help the patty stay intact while cooking.
- Heat ½" vegetable oil in a non-stick skillet. Gently place the crab cake into the oil and cook until golden brown on one side, about 2 minutes.
- Carefully flip the patty and cook the other side until golden brown. Serve hot with a generous serving of sauce on top.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Comment