Master of the Pit
SMF Premier Member
- Joined Feb 7, 2015
Love those oysters!
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..........
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.Oysters,Crabs oh boy That dish looks fantastic Points for you
We go crabbing all summer Here is a dish we make.Wive does most of this one
Not at all, the ratios below are good for 12-18 oysters depending on size.Those looks so good!
Do you mind giving the ratios on the non-oyster ingredients?
I think the classic NOLA recipe calls for a small amount of anise flavored liquor but I hate liquorice so I omit.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.
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