Oyster Extravaganza
- Thread starter masondixon
- Start date
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The oysters look fantastic!
Awesome looking meal!
Point for sure!
Congrats on making the carousel!
Al
Awesome looking meal!
Point for sure!
Congrats on making the carousel!
Al
Oysters,Crabs oh boy That dish looks fantastic Points for youLittle bit of hike south to my neck of the woods, but head on down and I'll fire up a batchThat was a beautiful sight!!!! I could almost taste it..... I am a little DISAPPOINTED though.... You never saved one for me..........
Great job.A little far south, but if you make it down my way I'll hook it up for you. I have a bounty of wonderful seafood at my finger tips living so close to the bay. Just wait till you see the pics once crabbing season starts.That was a beautiful sight!!!! I could almost taste it..... I am a little DISAPPOINTED though.... You never saved one for me..........
Great job.
Richie
We go crabbing all summer Here is a dish we make.Wive does most of this one
http://www.smokingmeatforums.com/t/232978/stuffed-crab-lots-of-pics
bellaru
Smoking Fanatic
There is a traditional MD dish very similar, Fried hard crab. You actually take the crab mixture, put it into the body of a crab that has been steamed, then the top shelf removed, and deep fry the whole thing. Next time you make your dish try steaming the crab vs boiling. IMO the texture of steamed crab meat is far superior to boiled.
Hey RW, your right down the street from me (Harco). HalfSmoked just started a MD group, check it out.
mr parx
Fire Starter
Not at all, the ratios below are good for 12-18 oysters depending on size.
5oz Baby Spinach
4 slices of bacon
1/2 med white onion diced
1/4 cup plain bread crumbs
1/3 cup fresh grated Parmesan Cheese
1 tsp diced garlic
1/2 tsp Worcester sauce
1 tbsp lemon juice
Cook bacon in a pan, set aside on paper towel.
Cook onions down in bacon fat until they are translucent and starting to brown.
Wilt spinach in pan with onion.
Dice bacon then throw all ingredients into food processor.
Lightly pulse until all ingredients are chopped and mixed. Not too much you don't want to blend.
Depending on size of oyster and taste use approx 1 heavy tbsp for each oyster.
I think the classic NOLA recipe calls for a small amount of anise flavored liquor but I hate liquorice so I omit.
mr parx
Fire Starter
djrosa1
Newbie
The feast continues....
I still had 2-3 dozen of the smaller oysters I shucked yesterday waiting patiently for their turn in the spotlight. Was originally going to do Po Boys but changed my mind at the last minute and decided to go with BOLT sandwiches instead.
House Autry Seafood Breader, Old Bay, GP, OP and a pinch of salt. Now back in the fridge for an hour or so to let the breading set.
Stay tuned more to come!
I still had 2-3 dozen of the smaller oysters I shucked yesterday waiting patiently for their turn in the spotlight. Was originally going to do Po Boys but changed my mind at the last minute and decided to go with BOLT sandwiches instead.
Stay tuned more to come!
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